Apple-cranberry matcha muffins

  These Christmas muffins were made using my Apple Muffins recipe and instead of topping them with brown sugar and walnuts, I added dry cranberries and dusted them with icing sugar and matcha. I used fir tree shaped muffin tins but regular muffins tins would look just as cute!

Ingredients (makes ~ 16 muffins)

Dry ingredients:

- 1 1/2 cups flour

- 1 1/2 cups rolled oats

- 1 Tablespoon baking soda

- 1 teaspoon cinnamon

- 1 teaspoon nutmeg

- a pinch of sea salt

Wet ingredients:

- 1 large banana 

- 1 cup coconut sugar/brown sugar 

- 1 cup coconut milk/almond milk

- 1/4 cup coconut oil, melted/extra light olive oil

- 2 apples, grated just before adding to the composition

To decorate 

- dried cranberries

- a few tablespoons matcha

- a few tablespoons icing sugar or almond flour

 Oil the muffin tins and preheat the oven at 350F. In a large bowl, mix the flour, oats, baking soda, cinnamon, nutmeg and sea salt. In a separate bowl, mash the banana with a fork, add the coconut (or brown) sugar and mix well, then add in coconut (or almond) milk and oil. Add wet ingredients to the dry ones and combine. Fold in the grated apples. Fill the muffin tins with the composition, the muffins will raise but not too much. Lightly dust with matcha using a fine sieve and add some cranberries in the desired pattern. Bake 18-20 minutes at 350 F, or until toothpick inserted in the centre comes out clean. Remove muffins from the tins and let cool on a cooling rack. Arrange the muffins on a serving dish and cover each cranberry with another dried cranberry of a similar shape. Dust the muffins with icing sugar or almond flour and then again with matcha. Remove the cranberries you added to keep the ones on the muffin clean and enjoy!