Almond Matcha Muffins

Start your morning with these Almond Matcha Muffins, a delicious and energizing way to enjoy the health benefits of matcha. With a soft, moist texture and a vibrant flavor, these gluten-free and dairy-free muffins are perfect for a quick breakfast, snack, or afternoon treat.

Why You’ll Love This Recipe

These Almond Matcha Muffins offer a unique combination of flavors with the earthiness of matcha paired with the richness of almond flour. The soft texture and slight sweetness make them the ideal muffin for anyone looking for a healthier alternative without compromising on taste. They’re packed with wholesome ingredients, gluten-free, and dairy-free, making them a great option for those with dietary restrictions. Plus, they come together quickly in just 20 minutes!

Ingredients

Dry Ingredients:

• 1 1/4 cups 1:1 gluten-free baking flour (or whole wheat pastry flour)

• 1 cup blanched almond flour

• 1 1/4 tsp baking powder

• 1/2 tsp baking soda

• 1 1/2 tbsp quality matcha powder

• 1/2 tsp fine sea salt

Wet Ingredients:

• 1/3 cup light olive oil

• 2 large eggs

• 1/3 cup + 1 tbsp coconut sugar (or granulated sweetener of choice)

• 3/4 cup non-dairy milk (soy, cashew, oat, or your preferred milk)

• 1/4 tsp almond extract

Optional:

• Sliced almonds and coarse sugar for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven: Preheat the oven to 375°F (190°C) and line a muffin pan with paper cups or spray it with oil. Set aside.

2. Mix dry ingredients: In a medium bowl, combine the gluten-free flour, almond flour, matcha powder, baking powder, baking soda, and salt. Set aside.

3. Mix wet ingredients: In a large bowl, whisk together the olive oil and eggs. Add the coconut sugar, non-dairy milk, and almond extract, and gently whisk until combined.

4. Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients and stir gently using a rubber spatula until just combined. Be careful not to overmix.

5. Prepare for baking: Evenly distribute the batter into the prepared muffin pan, filling each cup about 2/3 full. Use a medium cookie scoop for even portions. Optionally, top with sliced almonds and a sprinkle of coarse sugar.

6. Bake: Bake for 15–20 minutes, or until the muffin tops crack and a toothpick inserted into the center comes out clean. Check the muffins at 15 minutes as oven times may vary.

7. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them while still warm or store for later.

Servings and Timing

• Servings: 12 muffins

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• Sweetness Level: Adjust the coconut sugar or use a different sweetener to suit your taste preference.

• Add-ins: Add some chopped nuts, chocolate chips, or dried fruit for an extra twist.

• Vegan Version: Use flax eggs instead of regular eggs for a fully vegan option.

Storage & Reheating Tips

• Storage: Store muffins in an airtight container for up to 3 days at room temperature, or in the fridge for up to 5 days.

• Freezing: These muffins freeze well! Store in a ziplock bag or airtight container for up to 3 months. Reheat in the microwave or oven.

FAQs

1. Can I use regular flour instead of gluten-free flour?

Yes, you can substitute whole wheat pastry flour or all-purpose flour if you don’t need the recipe to be gluten-free.

2. What is matcha powder, and where can I find it?

Matcha powder is finely ground green tea leaves, known for their vibrant color and unique flavor. You can find it in health food stores or online.

3. Can I use a different sweetener instead of coconut sugar?

Yes, you can use other sweeteners like maple syrup, honey, or granulated sweeteners. Adjust the amount according to your preference.

4. Can I make these muffins without eggs?

Yes, you can substitute flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) for a vegan version.

5. How can I make these muffins more moist?

If you find the muffins too dry, try adding a tablespoon of apple sauce or yogurt to the wet ingredients.

6. Can I add chocolate chips to these muffins?

Yes, you can add chocolate chips or chunks for a sweet twist. Just fold them into the batter before baking.

7. What kind of milk can I use in these muffins?

Any non-dairy milk (soy, almond, oat, etc.) works well. You can also use dairy milk if you’re not following a dairy-free diet.

8. Can I make these muffins in advance?

Yes, these muffins store well and can be made ahead of time for an easy breakfast or snack.

9. Can I freeze these muffins for later?

Yes, these muffins freeze well for up to 3 months. Just store them in an airtight container or ziplock bag and reheat when needed.

10. Can I make these muffins without almond extract?

Yes, if you don’t have almond extract, you can omit it or replace it with vanilla extract for a slightly different flavor.

Conclusion

These Almond Matcha Muffins are a fantastic way to enjoy a healthier, flavorful treat that is both gluten-free and dairy-free. With their soft, moist texture and vibrant matcha flavor, they’re perfect for any occasion. Whether you’re starting your day or need a quick snack, these muffins are sure to satisfy your cravings!

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