Jump on the latest superfood trend with healthy matcha muffins

Ingredients:

• PAM Olive Oil Cooking Spray
• 1-1/4 cups old fashioned oats, plus extra for topping
• 1-1/4 cups milk (or dairy-free substitute), room temperature
• 1 egg, room temperature
• 1/2 cup butter, melted and cooled (or coconut oil)
• 1/2 cup honey
• 1-1/4 cups whole wheat flour
• 4 teaspoons baking powder
• 2 teaspoons matcha powder
• 1/2 teaspoon salt
• About 1/4 cup hemp seeds for topping

Directions:

1. Preheat oven to 350 degrees F.
2. Combine the milk and oats together in a bowl and allow to stand for about 15 minutes.
3. Spray a 1/2 cup measuring cup with PAM Olive Oil cooking spray and then fill it with honey; this will help so that the honey doesn’t stick to the measuring cup.
4. Stir in the egg, honey and cooled butter (or coconut oil) into the milk and oats mixture.
5. In another bowl combine the flour, baking powder, matcha powder and salt using a whisk.
6. Slowly pour the wet mixture into the dry mixture using a spatula.
7. Stir until just combined.
8. Spray a muffin tin with PAM Olive Oil cooking spray so that it evenly coats each cup; this spray makes it so that you don’t have to use liners and the muffins will come out of the tins without a problem.
9. Fill each cup of the 12-cup muffin tin.
10. Sprinkle each muffin with some oats and hemp seeds over the top.
11. Bake for 20-25 minutes or until the tops of the muffins spring back when lightly touched and a toothpick comes out clean when inserted.
12. Allow to cool completely.
13. Store in an airtight container for 2-3 days.