Instructions

• Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
• In a medium bowl whisk together 3 large eggs, 2/3 cup full-fat canned coconut milk, 1/4 cup avocado oil, and 2 teaspoons pure vanilla extract until combined. (If the coconut milk is solid, microwave it briefly until it is easy to stir.)
• In a large bowl whisk together 3 cups finely ground almond flour, 1/2 cup coconut sugar (or granulated sugar of choice), 1/4 cup matcha powder, 1 teaspoon baking soda, and 1/2 teaspoon sea salt until evenly mixed.
• Pour the wet ingredients into the dry ingredients and stir until the mixture is uniform and no large dry pockets remain. Do not overmix.
• Fold in 2/3 cup chocolate chips, if using.
• Divide the batter among the prepared muffin cups, filling each about two-thirds full.
• Bake on the center rack for 18–22 minutes, until the tops are set and lightly golden. Check doneness by inserting a toothpick into the center (it should come out with a few moist crumbs but no raw batter) or by an internal temperature of about 190°F.
• Allow the muffins to cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.
• If desired, warm 1/4 to 1/2 cup coconut butter in the microwave in 10–20 second intervals until softened and easily stirrable. Spread the coconut butter on cooled muffins before serving.