Go Back
Homemade Matcha Muffins photo
Print Recipe Save it for later

Matcha Muffins

These vibrant Matcha Muffins are moist, flavorful, and gluten-free! Perfect for breakfast or a snack, they’re easy to make and packed with wholesome ingredients.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: Fusion
Keyword: Dairy-Free, Easy, Gluten-Free, Matcha, Quick, Vegan option
Servings: 12 servings

Ingredients

  • 3 large eggs
  • 2/3 cup full-fat canned coconut milk
  • 1/2 cup avocado oil
  • 2 tsp pure vanilla extract
  • 3 cups finely ground almond flour
  • 1/2 cup coconut sugar or granulated sugar of choice
  • 1/2 cup matcha powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips optional
  • 1/4 to 1/2 cup coconut butter

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with parchment liners or grease it lightly to prevent sticking.
  • In a large mixing bowl, whisk together the 3 large eggs, 2/3 cup of full-fat canned coconut milk, 1/2 cup of avocado oil, and 2 teaspoons of pure vanilla extract until the mixture is smooth and well combined.
  • In a separate bowl, combine the 3 cups of finely ground almond flour, 1/2 cup of coconut sugar, 1/2 cup of matcha powder, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. Whisk these dry ingredients together to eliminate any lumps, especially from the matcha.
  • Gradually add the dry mixture into the wet ingredients, using a rubber spatula to fold everything together gently. Be careful not to overmix; a few lumps are perfectly fine.
  • If you’re using chocolate chips, fold them into the batter now. This step is optional but highly recommended for a sweet contrast to the earthy matcha flavor.
  • Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these matcha muffins warm or at room temperature!

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Muffin Tin
  • Parchment liners
  • Oven

Notes

  • For a fruity twist, add fresh blueberries or strawberries in spring.
  • Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
  • Do not overmix the batter to keep muffins light and fluffy.