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
Instructions
- 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.
- Mix dry ingredients: In a medium bowl, combine the gluten-free flour, almond flour, matcha powder, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
- 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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
