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Matcha Muffins with Almond Flour Recipe
Annie Graves

Matcha Muffins with Almond Flour

5 from 7 votes
Make these Matcha Muffins with Almond Flour! These gluten-free muffins are moist, lightly sweetened, and packed with matcha’s earthy flavor and antioxidants.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

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.

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease the cups well with coconut oil or cooking spray.
Mix the Dry Ingredients
  1. In a large bowl, whisk together the almond flour, matcha powder, baking powder, baking soda, and salt until evenly combined.
Combine the Wet Ingredients
  1. 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
  1. Gradually fold the wet ingredients into the dry ingredients.
  2. Stir until just combined, being careful not to overmix.
  3. If using optional add-ins like chocolate chips or seeds, gently fold them in.
Fill the Muffin Tin
  1. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  2. Sprinkle with shredded coconut or slivered almonds if desired.
Bake the Muffins
  1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  2. The tops should be set and slightly golden.
Cool and Serve
  1. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  2. 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.