Paleo Gluten-Free White Chocolate and Matcha Green Tea Muffins

​It has been a while since I have created recipes for muffins, as it seems more and more people are moving away from Gluten, and wheat products as a whole, so I have created these muffins with this in mind, making them Gluten-free, and filled with delicious Nuts and Seeds. 

They also can be made Vegan/dairy-free by substituting butter by vegetable/Vegan butter option.

These muffins are the perfect treat, for kids and adults alike.

INGREDIENTS (for 6 muffins)

75 g Butter
120 g White Chocolate
100 ml Rice Cream (or coconut milk)
30 g Brown Sugar
30 ml Maple Syrup (or Agave/Brown Rice Syrup)
75 g Brown Rice Flour
100 g Desiccated Coconut
18 Pecan Halves (optional)
2 tbsp ground Linseeds
1 tbsp Melted Coconut Oil
¼ tsp Matcha Green Tea
1 tsp Vanilla Extract

1. Melt White Chocolate on bain-marie.
2. Cream Butter and Brown Sugar together in a bowl using a hand mixer or by whisking energetically, then incorporate, one by one, the Maple Syrup, the Rice Flour, the Nuts/Seeds mix, the Desiccated Coconut, and the Matcha.
3. Pour Rice Cream and mix gently until smooth. Add the Pecans and finally the melted Coconut Oil.
4. Pour in Muffins cups then place in pre-heated oven.

180˚c (fan-assisted)

12–18 minutes (depending on your oven)