Sencha Muffins 


  • 1 large avocado
  • ½ cup maple syrup
  • 1 ½ cup almond flour
  • ½ cup tapioca starch
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1-2 tbsp Sencha whey
  • ¼ cup milk (can be non dairy)


  1. Preheat the oven 180 degrees
  2. In a blender or food processor, combine the avocado and maple syrup. Blend until broken down with no large chunks of avocado remaining.
  3. Add the rest of the ingredients. Blend to combine. (do not over blend)
  4. Lightly grease 6 cavities of a muffin pan. Fill each with batter until almost level at the top
  5. Bake for 25-30 mins until center feels firm to the touch.
  6. Remove from the oven and cool for at least 10 mins
  7. Keep in air tight container for up to 1 week in the fridge.

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