Matcha Protein Bars

Recipes

Matcha Protein
Bars

A matcha muffin with white chocolate and raspberries —
because some flavour combinations just make sense.

Made withThe Usual Matcha
Time 10 mins prep + 20–25 mins baking
DifficultyEasy–medium
Makes6 large muffins

Method

  1. Preheat. Heat oven to 210°C fan. Line a 6-hole muffin tray with baking paper squares.
  2. Mix dry ingredients. Whisk together flour, matcha, baking powder, baking soda, salt and sugar in a bowl.
  3. Mix wet ingredients. In a separate bowl, whisk together egg, oil, Greek yoghurt, milk and vanilla until smooth.
  4. Combine. Pour wet into dry and gently fold until just combined. Do not overmix.
  5. Add-ins. Fold in white chocolate and raspberries.
  6. Fill. Divide batter evenly between the 6 cases, filling almost to the top.
  7. Top. Add extra white chocolate chunks on top if using.
  8. Bake. Bake at 210°C fan for 5 minutes, then reduce to 180°C fan and bake a further 13–15 minutes until domed and lightly golden.
  9. Cool. Cool in the tray for 10 minutes before removing. Serve slightly warm for best texture.

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