Delicious Matcha Muffin Recipe with Almond Flour
These matcha muffins are a perfect balance of earthy matcha flavor and nutty almond flour, creating a soft, moist, and gluten-free treat. With natural antioxidants from matcha and the protein-rich benefits of almond flour, these muffins are not only delicious but also a healthier alternative for breakfast, snacks, or dessert.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Sifter (for matcha and almond flour)
- Cooling rack
Ingredients
- Dry Ingredients:
- 2 ¼ cups almond flour
- 3 teaspoons matcha powder culinary-grade recommended
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup granulated sugar
- ⅓ cup coconut oil melted
- 2 eggs or flax eggs for a vegan option
- 1 teaspoon almond extract
- ½ cup plant-based milk almond, oat, or coconut
- ½ cup Greek-style yogurt or plant-based yogurt
- Optional Add-ins:
- ¼ cup dark chocolate chips
- ¼ cup slivered almonds
- 1 teaspoon lemon zest
Instructions
- Prepare the Ingredients:
- Preheat oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease with non-stick spray.
- Mix the Batter:
- In a large bowl, whisk together almond flour, matcha powder, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs (or flax eggs) with sugar, melted coconut oil, almond extract, plant-based milk, and Greek-style yogurt.
- Slowly mix the dry ingredients into the wet ingredients, stirring gently until just combined.
- Fold in any optional add-ins (chocolate chips, almonds, lemon zest, etc.).
- Bake the Muffins:
- Divide the batter evenly among 10 muffin cups, filling each about ⅔ full.
- Bake for 5 minutes at 410°F (210°C), then reduce the temperature to 375°F (190°C) and continue baking for 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
Use high-quality matcha powder for a vibrant green color and stronger flavor.
Sift the matcha and almond flour to avoid clumps in the batter.
Do not overmix to keep the muffins light and fluffy.
For a vegan version, use flax eggs and plant-based yogurt.
Storage: Keep at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Sift the matcha and almond flour to avoid clumps in the batter.
Do not overmix to keep the muffins light and fluffy.
For a vegan version, use flax eggs and plant-based yogurt.
Storage: Keep at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.