If you’re looking for a light and healthy treat that also packs a flavorful punch, these Matcha Muffins with Almond Flour are a must-try. Naturally gluten-free and made with nutrient-dense almond flour, these muffins are soft, moist, and perfect for breakfast, snacks, or a tea-time pairing. Whether you’re a matcha aficionado or just looking to try something new, these muffins will brighten your day.
Let’s get baking!
Matcha Muffins with Almond Flour
Ingredients
For the Matcha Muffins
- 2 cups almond flour
- 2 tsp matcha powder culinary grade
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or maple syrup adjust sweetness to taste
- 1/4 cup unsweetened almond milk or milk of choice
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
Optional Add-Ins
- 1/4 cup white chocolate chips for a sweet twist
- 2 tbsp chia seeds or flaxseeds for added fiber
Topping (Optional)
- A sprinkle of shredded coconut or slivered almonds for texture
Substitutions
- Vegan: Use flax eggs 1 tbsp flaxseed + 3 tbsp water per egg and maple syrup.
- Nut-Free: Substitute almond flour with oat flour adjust liquid as needed.
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease the cups well with coconut oil or cooking spray.
Mix the Dry Ingredients
- In a large bowl, whisk together the almond flour, matcha powder, baking powder, baking soda, and salt until evenly combined.
Combine the Wet Ingredients
- In a separate bowl, whisk together the eggs, honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract until smooth.
Make the Batter
- Gradually fold the wet ingredients into the dry ingredients.
- Stir until just combined, being careful not to overmix.
- If using optional add-ins like chocolate chips or seeds, gently fold them in.
Fill the Muffin Tin
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle with shredded coconut or slivered almonds if desired.
Bake the Muffins
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- The tops should be set and slightly golden.
Cool and Serve
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature for a delightful matcha treat!
Notes
Nutritional Information (Per Muffin):
- Calories: 150-180
- Carbohydrates: 10g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 3g
- Sodium: 100mg
- Fiber: 2g
- Sugar: 5g
Notes/Advice:
- Additions/Subtractions:
- Adjust the matcha powder to taste: use more for a stronger flavor, or less for a subtler hint.
- For a fluffier texture, sift the almond flour before mixing.
- Ensure you use culinary-grade matcha for a smoother flavor and vibrant color.
Variations:
- Coconut Matcha Muffins: Add 2 tbsp shredded coconut to the batter for extra flavor.
- Lemon Matcha Muffins: Stir in 1 tsp of lemon zest for a bright, citrusy twist.
- Chocolate Matcha Muffins: Mix in 1 tbsp of cocoa powder and white or dark chocolate chips for a decadent touch.
Suggestions:
- Serving Ideas: Pair these muffins with a cup of green tea or matcha latte for a themed experience. They’re also great with a dollop of almond butter or a drizzle of honey.
- Make It Ahead: These muffins store well for up to 3 days at room temperature in an airtight container or up to a week in the fridge.
- Storage Tips: Freeze the muffins in a zip-top bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Final Thoughts:
And there you have it—Matcha Muffins with Almond Flour that are moist, flavorful, and irresistibly green! These muffins are a wonderful way to enjoy the earthy taste of matcha while staying gluten-free and light on the sweetness. Whether you’re baking for breakfast, snacks, or a guilt-free dessert, these muffins are sure to impress. So grab your matcha and almond flour, and bake up some green goodness!