Matcha and Adzuki Bean Muffins

14 50 535
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 12
Matcha and Adzuki Bean Muffins
Health Highlights


1/2 cup Walnuts (toasted and rough;y chopped)
3/4 cup Adzuki beans, cooked (drained and rinsed well)
2 tbsp Maple syrup, pure
6 tbsp Coconut oil
1/2 cup Maple syrup, pure
3/4 cup Almond milk, unsweetened
2 tbsp Almond milk, unsweetened
1 tbsp Flaxseeds
3 tbsp Water
1 tbsp Matcha, green tea powder
1 tbsp Baking powder
2 1/2 cup Almond butter
3/4 cup Chickpea flour
2 tbsp Chickpea flour


Preheat oven to 350°F. Prepare a 12 cup muffin tin with liners.

In a small saucepan over medium heat, combine the adzuki beans and 2 tbsp maple syrup. Bring to a simmer and cook for 8-10 minutes, until beans are softened and there is no liquid left. Remove from heat.

In a large bowl, combine the melted coconut oil and 1/2 cup of maple syrup. If your coconut oil begins to harden, heat the mixture in a double boiler or place your bowl over a pot with simmering water (make sure your bowl is heatproof!).

In a separate small bowl, combine your flax seeds and 3 tbsp water. Allow to stand for a few minutes until thickened and gelatinous. This is your flax egg!

Add the flax egg to the wet ingredients. Add remaining ingredients and mix with a spatula until just combined.

Evenly distribute the batter into the prepared muffin tin. Bake until a toothpick inserted into the middle comes out clean, about 35 minutes. Remove from muffin tins.

Nutrition Facts

Per Portion

Calories 535
Calories from fat 360
Calories from saturated fat 74
Total Fat 40 g
Saturated Fat 8.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.8 g
Monounsaturated Fat 18.1 g
Cholesterol 0
Sodium 23.6 mg
Potassium 728 mg
Total Carbohydrate 33 g
Dietary Fiber 7.8 g
Sugars 14.9 g
Protein 14.6 g

Dietary servings

Per Portion

Meat Alternative 2.2
Vegetables 0.1

Energy sources