Black Sesame Matcha Mochi Muffins
When I think of mochi, I always think of the cute ice cream bites you get at a sushi place! I recently learned about mochi muffins and how much fun they are to make! They are made with a sweet rice flour mixed with coconut milk traditionally which gives them a fun chewy texture when baked! These black sesame matcha mochi muffins are so delicious and have a fun flavor and texture! If you love mochi, then definitely give these muffins a try!
Equipment
- muffin tin
- Mixing bowl
Ingredients
- 2 cups sweet rice flour
- 1/4 cup tapioca flour
- 1 can full fat coconut milk
- 1 1/2 tbsp matcha powder
- 1/2 cup maple syrup
- 1 cup powdered monk fruit(or powdered sugar)
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 2 tsp baking powder
- Black sesame seed butter
- Black sesame seeds for topping
Instructions
- In a bowl, add the sweet rice flour, tapioca flour, powdered monk fruit, matcha, and baking powder.
- Whisk the ingredients until there are no clumps.(You can also pour the dry ingredients through a sifter).
- Add the coconut milk, maple syrup, avocado oil, and vanilla extract to the bowl and mix everything for a couple minutes or until you get a smooth batter with no clumps.
- Grease a muffin tin with a little bit of avocado oil and fill the muffin cups 3/4 full.
- If you are wanting to add black sesame seed butter, fill the muffin cups with a little batter and then add a swirl of sesame seed butter. Top with more batter and add another swirls of sesame seed butter and swirl it with a toothpick.
- Sprinkle some black sesame seeds on top of the muffins and bake them for 30 minutes at 350 degrees.
- Let the muffins cool for a few minutes before carefully taking them out of the muffin tin.
- Store them in an air tight container right away and enjoy within 5 days or freeze for later. (They will be fresher if you store them in the fridge then warm them up a little before eating).