Maple Matcha Muffins

• 2 cups (240g) spelt flour
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 1/4 tsp salt 
• 1 tbsp Mayde Tea Maple Matcha Powder
• 1/3 cup (80ml) maple syrup
• 2 large eggs
• 1/2 cup (120ml) plant-based milk
• 1/4 cup (60ml) melted coconut oil or olive oil 
• 1 tsp vanilla extract 
• 1/3 cup (80g) plain or vanilla yoghurt (use coconut yoghurt for a dairy-free option) 
• Optional: 1/2 cup (60g) white chocolate chips, blueberries, or chopped nuts 

1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners. 
2. Mix dry ingredients: In a large bowl, sift together the spelt flour, baking powder, baking soda, salt, and matcha powder. 
3. Combine wet ingredients: In another bowl, whisk together the eggs, maple syrup, plant-based milk, melted coconut oil, vanilla extract, and yoghurt until smooth. 
4. Combine wet and dry: Gradually add the wet mixture to the dry ingredients, gently mixing until just combined. Be careful not to overmix, as spelt flour is more delicate and can result in dense muffins. 
5. Add extras: Fold in any optional add-ins like white chocolate chips, blueberries, or nuts. 
6. Portion batter: Divide the batter evenly among the muffin liners, filling each about ¾ full. 
7. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out clean. 
8. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. 

Store the muffins in an airtight container at room temperature for 2–3 days or freeze for up to 3 months.