My Easy Matcha Latte Hack

For the longest time I would scroll through my instagram feed looking longingly at all the matcha latte’s that healthy food bloggers out there were making, thinking to myself “I wish I had the time and energy to buy a matcha whisk and bowl and slave over it morning after morning”….. until finally I realized I didn’t need all that special equipment and I can do it on my own in under 5 minutes!

I’m always trying to cut corners in the kitchen if you haven’t noticed…

Anyway, here’s my cheaters hack to easy matcha lattes: a blender.

Simply blend your matcha powder with your *still cold* milk (I like cashew or coconut milk) along with anything else you would like to add (my staples are ashwagandha powder and collagen peptides). When the mixture is well combined, just add hot water and voila!!!

**NEVER put the hot water in the blender with your milk and powders

Now even busy ladies (and gents) can take part in the morning matcha craze as we rush out the door!!

 

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you will still achieve that beautiful foam when you use your blender, trust me!

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Fluffy Vegan Blueberry Cinnamon Muffins

I’m usually not the type who reaches for a muffin first thing in the morning, but every once and awhile I just crave something sweet and decadent in the morning. As a vegan it can be hard to satisfy certain cravings, especially when it comes to baked goods since options are somewhat limited, that’s why I decided to take matters into my own hands!

Even beyond the fact that there are few vegan baked goods available to buy (although the options are improving exponentially), I prefer my own homemade baked goods because I like to know exactly what I am putting into my body. I tend to be weary of store bought baked goods because it’s hard to know exactly what you’re getting, especially when it comes to preservatives and the quality of the ingredients.

This recipe is extra near and dear to my heart because it will forever go down in history as my very first original vegan breakfast baked goods recipe. As such, it’s extra simple with no complicated directions or uncommon ingredients which makes it super easy to replicate! I always love to whip up a batch of some yummy vegan food to share because it gives me the opportunity to show the people in my life that you don’t have to sacrifice flavor or indulgence in order to enjoy a vegan lifestyle!

Without further adieu, here’s the recipe:

You’ll Need:

For the Muffins:

  • 2 Cups of Brown Rice Flour
  • 1 Cup All Purpose Flour
  • 1 1/2 Cup Coconut Sugar
  • 3 tbsp. Baking Soda
  • 3 tbsp. melted Coconut Oil
  • 3 tsp. Ground Cinnamon
  • 1 1/2 tbsp. Apple Cider Vinegar
  • 3 tsp. Vanilla Extract
  • 1 1/2 tsp. Sea Salt
  • 1/2 Cup Unsweetened Coconut Flakes
  • 1/5 Cup Blueberries

For the Topping:

  • 1/4 cup Chopped Raw Almonds
  • 1/4 cup Oats
  • 2 tbsp. Coconut Sugar
  • 1 tbsp. Agave Syrup (maple syrup will do as well)

To Prepare:

This is the easy part! Preheat oven to 225 degrees. In a big mixing bowl combine all of the muffin ingredients except for the blueberries together until the batter is smooth and even. In a separate bowl, combine all topping ingredients to make a granola-ish mixture. In a greased muffin tin, fill each muffin hole about 1/3 of the way, and add 2-3 blueberries to each one. Bake in for 20 minutes. At this point, sprinkle the topping mixture over top of each muffin, and bake another 5-10 minutes or until the tops are just solid. Let cool, and watch them disappear! 🙂

The cool thing about this recipe is that it’s extremely versatile so it gives you the freedom do customize it however you want. For example, you may want to exclude the coconut flakes and add in chocolate chips or substitute the blueberries for goji berries! The options are endless. The other awesome part about this recipe is that the batter is so light and fluffy that it works as a vegan baked doughnut recipe as well! To make vegan doughnuts, just grease a doughnut tin and fill up each doughnut about 1/3 of the way, bake for 15-20 minutes and voila! Vegan Doughnuts! I actually made a few flower shape mini muffins as you can see in the photos below, and they turned out great as well.

Since this recipe is so new, I would absolutely love to hear any feedback or constructive criticism that you might have for it! I hope you enjoy these as much as my friends, family and coworkers that I served them to did! Keep it simple, keep it vegan and keep it whole!