Description
Moist and earthy matcha muffins made with almond flour for a naturally gluten-free, nutrient-rich treat with a subtle sweetness and a vibrant green hue.
Ingredients
Scale
- 2 cups almond flour
- 2 teaspoons matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened almond milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Optional: white chocolate chips or chopped nuts for topping
Instructions
- 1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- 2. In a large bowl, whisk together almond flour, matcha powder, baking soda, and salt.
- 3. In a separate bowl, beat the eggs, then add maple syrup, almond milk, melted coconut oil, and vanilla extract. Mix well.
- 4. Add the wet ingredients to the dry ingredients and stir until fully combined.
- 5. Spoon the batter evenly into the muffin cups, filling about 3/4 full.
- 6. Top with optional white chocolate chips or chopped nuts if desired.
- 7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- 8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger matcha flavor, you can increase the matcha to 1 tablespoon.
- These muffins store well in the fridge for up to 5 days or can be frozen for longer storage.
- Use high-quality ceremonial or culinary grade matcha for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: matcha, muffin, almond flour, gluten-free, healthy baking