if the instructions don’t make sense, holler at me: I have a cold and my head mistakenly won several awards for largest pumpkin EVER.

try the simple chocolate version here

makes 6 big muffins

1 cup whole wheat flour [not pastry]
1/2 cup all purpose flour
1/2 t sea salt
1 cup powdered sugar
2 T unsweetened cocoa powder
2 t matcha powder
1 t baking soda
5 T applesauce
1 t apple cider vinegar
1 scant t pure vanilla extract
1 scant t pure almond extract
1/2 cup chocolate soy milk
1/2 cup plain or vanilla soy milk
1/3 cup dairy free chocolate chips

preheat oven to 350F, prepare a jumbo muffin pan with non stick cooking spray.

in a large bowl, sift together: flours, salt, sugar, and baking soda.

place half of flour mixture in another large bowl.
in one of the bowl, add cocoa powder and chocolate chips. in a small bowl, stir together 2 1/2 T apple sauce, 1/2 t vinegar, vanilla extract, and chocolate soy milk.

in the remaining large bowl filled with 1/2 flour mixture, add matcha powder.
in another small bowl, stir together 2 1/2 T apple sauce, 1/2 t vinegar, almond extract, and plain or vanilla soy milk.

combine cocoa-ed flour with chocolate soy milk mixture.
combine matcha-ed flour with plain soy milk mixture.

stir well but don’t overmix.

with a couple of 1/3 measuring cups, pour cocoa and matcha batters simultaneously in prepared muffin tin, keeping them separated. proceed with all 6 tins. be sure to keep the batter levels equal for the muffins to bake evenly.
gently stir with a toothpick in order to create a swirly look.

bake for 20 minutes, or until toothpick inserted in the middle comes out clean. let cool in the pan on a cooling rack for about 15 minutes before attempting to remove.