These moist, chewy two-bite oatmeal matcha muffins are a great alternative to the two-bite options that are made with processed sugar. They’re easy to make and they taste great.
I used to eat one of those sugary two-bite rolls every morning with my first cup of coffee. I ate it to keep me going until I had time to eat my real breakfast after my dogs were fed and walked. That’s how I justified it, but that early morning sugar sets you up to eat more sugar and that’s not such a good thing.
Calling these muffins is kind of a stretch because they don’t have any flour or eggs and the batter is hardly muffin-like. Morsels might be a better word, but I cooked them in a muffin tin so so I’m calling them muffins.
I’m not lying; these aren’t what’s for breakfast. These are what you have before breakfast, or on your way to work or school, or as a not-so-bad-for-you mid-morning snack. The chewiness and the protein take a bite out of your hunger.
Ingredients
Even without the processed sugar, these two-bite muffins are sweet enough with applesauce, banana, and honey. Additionally, the oatmeal, quinoa, and seeds give them a little bit of protein.
Dry Ingredients
The not so secret ingredient is matcha powder. I’m not sure you can find at your local grocery store but it’s easy to find online. Matcha is easy to add to your recipes. Go here or here for some good info on this powerful powder.
A note about matcha powder: Be sure to read the fine print before you purchase matcha powder. As with anything you eat, the source and processing both make a big difference. I used a brand that is harvested in Japan and is organically grown.
The oatmeal, quinoa, and the seeds give these two-bite muffins a chewy texture. They’re moist and they somehow come together into little muffins without flour, eggs, or oil. When I first put these ingredients together, the batter was so different from other muffins that I thought they wouldn’t cook at all. But they pop right out of the muffin tin and keep their shape.
Preparing Two-bite Muffins
Use your hands to keep the batter together. Baking is a lot like gardening – if your hands don’t get messy, then your heart’s not in it. After you’ve stirred everything together, scoop about two tablespoons for each space in your mini muffin tin and gently shape it into a ball. Plunk a ball into each spot in the muffin tin and put them in the oven.
If you’re not a fan of pumpkin or sunflower seeds, try them with nuts instead. If you do that, then chop or crumble the nuts into small pieces. I haven’t tried them with dried fruit, but some dried blueberries or cranberries might be a nice addition. And if you’re vegan, then substitute agave nectar or maple syrup for the honey.
I almost forgot to mention, these two-bite muffins are quick and easy to make because the hardest thing you’ll do is mash a banana. Mix up the wet ingredients, add the mixed dry ingredients, put them in a mini muffin tin, bake, and enjoy your own two-bite oatmeal matcha muffins.
Because you don’t gobble these up like regular muffins, put them in the freezer to keep them fresh. I put one or two out to thaw the night before, or I zap them in the microwave for 15 seconds or so right before I eat them.
So here are your healthy two-bite muffins, but if you’re looking for a good breakfast muffin, try these fruit nut muffins.
Two-Bite Oatmeal Matcha Muffins
Ingredients
- ½ cup applesauce
- ½ cup mashed banana
- 1 tsp vanilla extract
- 1 cup cooked quinoa
- ¼ cup soy milk
- 1.5 cup old-fashioned oatmeal
- 1/3 cup wheat germ
- ¼ cup honey
- 1 tsp matcha powder
- 1 tsp cinnamon
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
Instructions
- Pre-heat the oven to 375 degrees Fahrenheit.
- Cook the quinoa according to package instructions.
- Cool the cooked quinoa for a few minutes while you get everything else ready.
- Mash about half a banana.
- Put all wet ingredients in a medium-sized mixing bowl and stir.
- Mix the dry ingredients in a small mixing bowl.
- Add the dry ingredients to the wet ingredients and stir.
- Spray oil into a mini muffin tin.
- Add the batter to the muffin tin.
- Bake for 17-20 minutes.
Notes
- Use your hands to form the batter into balls before adding it to the muffin pan.
- Cook the quinoa ahead of time to save prep time.
- Use old-fashioned oatmeal; not the quick cooking kind.
Products used in this recipe
Wowza!!! Gorgeous— and edible! What a magnificent combo!
Thanks, they’re kind of like seed balls for humans. ?
Can’t air to try these. Barb talked food with you at convention, sorry I missed that! I’m a Thug Kitchen cook and make a lot of Asian & Indian meals.
Hope you like them. I hadn’t heard of Thug Kitchen but I just checked it out. I’ll go back & spend more time there when we’re not on the road. I wish I had known you were a foodie. Next time let’s talk food for sure. Thanks for visiting the blog.