Healthy Butter Mochi Muffins

Cook time: 45 minutes (15 for prep, 30 for baking) | Makes: 12 muffins

Ingredients: 

  • 1 box of mochiko (glutinous rice flour - I used Koda Farms)

  • 1 cup of coconut sugar (use regular white sugar, stevia, or monkfruit if you like it a bit sweeter) 

  • 1 can of full fat coconut milk 

  • 2 eggs (if you’re vegan, mix 2 tbsp of ground flax seeds with 6 tbsp warm water and allow to thicken before adding in) 

  • 3 tbsp vegan butter or regular butter, melted

  • 1 tsp vanilla extract 

  • ¾ cup of water

  • 2 tsp baking powder 

  • 1 tbsp matcha powder 

  • 2 tbsp black sesame powder 

  • Optional: White chocolate chips or regular chocolate chips (if desired) 

Instructions:

  1. Preheat your oven to 350 degrees.

  2. Mix the dry ingredients together first except for the matcha and black sesame powder in a large bowl until everything is well combined. 

  3. In a separate bowl, add the wet ingredients together and use either a whisk or a fork to mix together. 

  4. Add the wet mixture slowly into the dry mixture and use a spoon or scraping spatula to combine everything. You want to ensure it’s mixed well or it will result in a starchy end product. 

  5. Separate the mochi batter evenly into two bowls to add the matcha powder into one half and the black sesame powder into the other. Use the spatula to incorporate the powders into the mochi batter. 

  6. Grease or spray a muffin tin with oil (I used coconut oil) before scooping your batter evenly into each cup. I filled half of the muffin cup with one flavor until it ran out and the other half with the remaining mochi batter until it ran out. 

  7. Lastly, add your chocolate chips if you are using those as toppings. Bake for 25 minutes in the oven, allow it to cool before eating, and enjoy! 

healthy desserts, Meal PrepBryn Yasui