Gluten-Free Matcha Muffins with Almond Flour
These Matcha Muffins with Almond Flour are a delightful blend of earthy matcha and nutty almond flour, creating a light yet satisfying treat. Naturally gluten-free and packed with antioxidants, these muffins are a perfect choice for a healthy snack, breakfast, or tea-time delight. Soft, fluffy, and subtly sweet, this recipe is easy to make and perfect for matcha lovers!
Equipment
- Mixing bowls (one for dry, one for wet ingredients)
- Whisk & spatula
- Sifter (for matcha and almond flour)
- Muffin tin & liners
- Oven & cooling rack
Ingredients
- Dry Ingredients:
- 2 cups almond flour finely ground
- 1 ½ tbsp matcha powder culinary-grade recommended
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- Wet Ingredients:
- 2 large eggs room temperature
- ⅓ cup honey or maple syrup
- ¼ cup melted coconut oil or unsalted butter
- ½ cup unsweetened almond milk or milk of choice
- 1 tsp vanilla extract
- Optional Add-ins:
- ¼ cup dark chocolate chips or white chocolate chips
- ¼ cup chopped nuts almonds, walnuts, or pecans
- 1 tbsp shredded coconut for topping
Instructions
- Prepare the Ingredients:
- Preheat the oven to 350°F (175°C).
- Line a 12-cup muffin tin with muffin liners or lightly grease with coconut oil.
- In a large mixing bowl, sift together almond flour, matcha powder, baking powder, baking soda, and salt.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together eggs, honey (or maple syrup), melted coconut oil, almond milk, and vanilla extract until well combined.
- Combine Wet & Dry Ingredients:
- Slowly fold the wet ingredients into the dry ingredients. Mix gently until just combined—do not overmix, as this can lead to dense muffins.
- If using chocolate chips or nuts, gently fold them into the batter.
- Bake the Muffins:
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Optionally, sprinkle shredded coconut or additional chocolate chips on top.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Let muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy warm with a cup of green tea or coffee for a delicious, healthy treat!
Notes
Dairy-Free Option: Use coconut oil or dairy-free butter, and almond or oat milk.
Vegan Alternative: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
Sweeter Muffins: Add an extra 1 tbsp of honey or maple syrup.
Extra Flavor: Add ½ tsp cinnamon or a pinch of nutmeg for a warm twist.
Storage Tips:
Store muffins in an airtight container at room temperature for 2 days.
Refrigerate for up to 1 week or freeze for up to 3 months. Reheat in the microwave for a fresh-out-of-the-oven taste!
Vegan Alternative: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
Sweeter Muffins: Add an extra 1 tbsp of honey or maple syrup.
Extra Flavor: Add ½ tsp cinnamon or a pinch of nutmeg for a warm twist.
Storage Tips:
Store muffins in an airtight container at room temperature for 2 days.
Refrigerate for up to 1 week or freeze for up to 3 months. Reheat in the microwave for a fresh-out-of-the-oven taste!