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You are going to LOVE these Whole Grain Almond Matcha Muffins. Made gluten-free friendly and dairy-free, perfect for the matcha lovers in your life.
You are going to LOVE these Whole Grain Almond Matcha Muffins. Made gluten-free friendly and dairy-free, easy to make and perfect for the matcha lovers in your life.
Matcha matcha matcha.
I am so in love with these almond matcha muffins and I know you will be too!
These almond matcha muffins are:
- Soft and just a tiny bit dense, but in the best way.
- Like drinking a sweetened matcha latte but in muffin form.
- The perfect mid-morning or afternoon pick-me-up.
- Obviously extra delicious while drinking my homemade recipe for a matcha latte.
Baking with Matcha Green Tea
To get the best flavor for, use a quality matcha green tea powder. You can use culinary grade (for cooking and baking) or ceremonial grade (for drinking). But a higher quality from a trusted brand is best. I typically use this brand.
These healthy matcha muffins require basic pantry staples and then a couple of additional ingredients like matcha powder and almond extract. The almond extract provides a unique flavor to these muffins but you can also use vanilla extract if you prefer.
If you’re looking to build your healthy baking essentials, I share my go-to items in this post.
- 1-to-1 gluten-free all-purpose baking flour or whole wheat pastry flour – these muffins can be made with a 1:1 gluten free baking flour (like Bob’s Red Mill light blue bag) for a gluten free recipe. Or you can use whole wheat pastry flour. You can also use half all purpose flour with half whole wheat flour for similar results.
- super fine almond flour – adds a delicious texture to these muffins. If you only have almond meal on hand, that would likely be alright to substitute, since the majority of the flour is whole grain flour and holds the muffins together.
- quality matcha powder – I like a hefty 1.5 tablespoons but if you really want more matcha flavor, use up to 2 tablespoons. Culinary grade matcha is great for baking but you can also use ceremonial grade matcha if it’s what you have on hand. Good quality matcha can make all the difference!
- baking powder & baking soda – use both for the best rise and high muffin tops.
- fine sea salt – I always recommend “fine sea salt” when baking (versus table salt).
- eggs – holds everything together. I haven’t made these with flax seed eggs yet but I imagine it would work out alright! Let me know if you try it out.
- oil – The oil helps keep things moist and not rubbery – which applesauce can sometimes do. I really recommend using oil here for moisture and softness. Avocado oil or light olive oil are usually my go-to for muffins, but melted and cooled coconut oil works as well (make sure milk is room temperature if using coconut oil).
- granulated sugar (coconut, cane, blend, etc.) – note that granulated sugar will keep these muffins a brighter green. If looking to use coconut sugar, the color of the muffins will be rather dull.
- non-dairy milk – you can use pretty much any non-dairy milk you like. Cashew milk, almond milk, oat milk, or soy all work. Be weary of protein plant milks as they are thicker and absorb dry ingredients differently.
- almond extract – adds unique almond flavor to these matcha muffins.
Muffin Baking Tips
What I love most about muffins is how quickly they come together. And you don’t need any fancy equipment – just a good ole mixing bowl and something to stir everything together.
Mix Wet & Dry Separately
I like to mix the dry ingredients separately from the bowl of wet ingredients, to ensure even mixing.
In a medium bowl whisk together the flour with the almond flour, matcha, baking powder and soda and salt. In a separate large bowl whisk all of the wet ingredients listed, then combine the flour mixture with the wet ingredients, being careful not to over-mix.
It’s best to mix muffin batters slow, especially when using whole grain or whole wheat flours, or the muffins turn out more dense.
Use Paper Liners
For these matcha muffins you can use a paper liner and the muffins come off easily once cooled. Some muffins do best with greasing, but this recipe is one that you can either grease with oil, or use cupcake liners. I used these muffin liners – they don’t stick!
A silicone pan is another great option where you don’t have to spray or use liners.
Use a Cookie Scoop
Use a medium cookie scoop to evenly spoon muffin batter into your prepared muffin pan. For this recipe, fill the muffin cups about 2/3 way full.
Everyone’s oven temperature is a little different. Some run hotter than others. To prevent over-baking and drying out the muffins, check the muffins with an inserted toothpick about 2 minutes before the end of the suggested baking time.
For example, these muffins take 15-20 minutes at 375ºF. So I’d suggest taking a peek at the muffins through the door at 13 minutes. Then checking with a toothpick at 15 minutes for any wet batter.
Add 1-2 minutes of baking time depending on if your toothpick came out with a lot of wet batter or just a tiny amount.
Sugar – I have not tested this recipe using maple syrup, so it’s best to stick with granulated sugar here. If you’d like a little extra sweetness, feel free to add a powdered sugar glaze or add white chocolate chips to the batter.
Flour – This recipe is gluten-free friendly using a 1:1 gluten-free baking flour. Whole wheat pastry flour is an equal substitute. I would not recommend oat flour in it’s place, or your muffins will be very dense.
Almond Flour – For the best results, use blanched almond flour, or super fine almond flour. While almond meal would likely work in a pinch, your muffins may end up slightly more crumbly.
Eggs – Eggs help provide structure and lift to these muffins. If you’re looking for a vegan sub, you can try 2 flax seed eggs, but I haven’t tried this myself yet.
Matcha powder – using a high quality matcha powder will give you the best matcha flavor for these muffins. I like Encha brand.
Muffins are best enjoyed fresh, or within 3 days. Store in an airtight container at room temperature. If muffins seem a little dried out, warm in microwave for 15 seconds.
To freeze, allow the muffins to cool completely before storing. I find muffins keep best in the freezer when wrapping in plastic wrap and then in airtight container.
To reheat, allow muffins to thaw at room temperature with container open to allow moisture to escape. Then once completely thawed, store at room temperature for 2 days or in the fridge 3-4 days.
More Matcha Recipes to Try:
If you make these matcha muffins, be sure to leave a comment and star rating below. I appreciate your feedback and it helps others learn more about the recipe too!Print
Almond Matcha Muffins
These healthy Almond Matcha Muffins are the perfect breakfast snack or afternoon pick-me-up. Made gluten free friendly with whole grain flour and almond flour, plus dairy free friendly too. Soft, moist and easy to make! Perfect for the matcha lovers.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: American
- Diet: Gluten Free
- 1 1/4 cups 1:1 gluten-free baking flour or whole wheat pastry flour
- 1 cup blanched almond flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoon quality matcha powder
- 1/2 teaspoon fine sea salt
- 1/3 cup light olive oil
- 2 large eggs
- 1/3 cup + 1 tablespoon coconut sugar or granulated sweetener of choice*
- 3/4 cup non-dairy milk (such as soy milk, cashew milk or oat milk)
- 1/4 teaspoon almond extract**
optional: sliced almonds and coarse sugar for topping
- Preheat oven to 375ºF and line muffin pan with paper cups or spray with oil; set aside.
- Mix dry ingredients: In medium bowl mix together dry ingredients – whole grain flour, almond flour, matcha powder, baking powder, baking soda and salt; set aside.
- Mix wet ingredients: In large bowl whisk together oil and eggs. Add sugar, milk and almond extract, gently whisk until combined. Pour dry ingredients into bowl of wet ingredients and stir together using large rubber spatula, until just combined.
- Bake: Evenly disperse batter into prepared muffin pan, about 2/3 way full – a medium cookie scoop works great for this. Top with sliced almonds and coarse sugar if you’d like. Bake muffins for 15-20 minutes, until muffin tops have cracked and inserted toothpick comes out clean. Every oven is different, check muffins at 15 minutes.
- Cool: Let muffins cool in pan for 5 minutes before removing and placing on rack. Muffins are best enjoyed within three days and can be stored in the fridge for 4-5 days.
You can also sub a whole wheat white flour, but whole wheat pastry flour will yield a slightly softer muffin. I did not test these with almond meal but because mainly whole grain flour is used here, almond meal may work. I used this blanched almond flour.
*If you have sweeter tooth, I suggest using 3/4 cup sugar. You can use a dry sweetener of your choice – but subbing honey or maple syrup would affect the rest of the ratios. Using coconut sugar will make the green a little bit darker and less bright green.
**You may sub vanilla extract if needed but the almond extract adds a special hint of flavor.
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 7g
- Sodium: 222
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 31mg
Keywords: matcha muffins, baking with matcha, matcha recipes
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