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.
Matcha matcha matcha.
Said in the whiny tone of young Jan Brady.
Except we’re not whining at all… We are praising these matcha muffins with their lovely hint of green tea and almond flavor – truly a delicious combination.
And by “we” I guess I mean me… until you make these and we can get on the same page.
I am so in love with these almond matcha muffins but I know you will be too!
And even if you’re not a matcha lover, I have a feeling you will also like these.
Whole Grain Almond Matcha Muffins
Ingredients needed for Matcha Muffins
- 1-to-1 gluten-free all-purpose baking flour or whole wheat pastry flour
- super fine almond flour
- culinary matcha powder
- baking powder
- baking soda
- salt
- eggs
- oil
- granulated sugar (coconut, cane, stevia blend, etc.)
- non-dairy milk
- almond extract
Mostly pantry ingredients here – except maybe the almond extract. But if you can pick it up next time you head to the store, I highly recommend doing so. The almond extract just adds such a lovely hint of extra flavor to these matcha muffins that it ends up being *kind of* necessary.
I tested one batch without and they just weren’t the same.
The oil helps keep things moist and not rubbery – which applesauce can sometimes do if you’re looking to replace it.
And you definitely need the sugar here to help balance out the matcha, but see notes in the recipe page for my suggestions.
How to Make Matcha Muffins
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.
Although I will say when it comes to putting the muffin batter into the muffin pan, a medium cookie scoop is pretty helpful – less mess and much quicker!
Lining the muffin pan parchment paper cups helps with clean up too – I used these.
These almond matcha muffins are:
- Soft and just a tiny bit dense
- Like drinking a sweetened matcha latte but in muffin form
- the perfect mid-morning or afternoon pick-me-up
- obviously extra delicious while drinking a matcha latte
Let me know if you try this recipe! Leave a comment and review here on the blog – I love hearing from you and it helps other readers learn more about the recipe too! Xx Ashley
How to Make…
Whole Grain Almond Matcha Muffins
These 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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins 1x
- Scale:
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 salt
wet ingredients
- 1/3 cup oil
- 2 large eggs
- 1/3 cup + 1 TBSP coconut sugar or dry sweetener of choice*
- 3/4 cup milk
- 1/4 tsp almond extract**
optional: sliced almonds and coarse sugar for topping
Instructions
- Preheat oven to 375ºF and line muffin pan with paper cups or spray with oil; set aside.
- In medium bowl mix together dry ingredients – whole grain flour, almond flour, matcha powder, baking powder, baking soda and salt; set aside.
- 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.
- 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.
- 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.
Recipes Notes:
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.
Nutrition Information:
- 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
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Grace says
I made these Sunday afternoon and they ended up being delicious! They taste healthy, but very good at the same time. Super addicting! It was also very soft and fluffy. My boyfriend doesn’t really like matcha because of how strong it tastes, but he really enjoyed these.
★★★★★
Ashley says
Thanks so much for sharing your feedback! Glad both you and BF enjoyed 🙂
Vasos says
I loved this recipe, i make with my husband stephen
Ashley says
Awesome! Thanks so much for sharing:)
Magen says
Recently bought some matcha powder and was looking for some things to do with it besides make tea, decided that muffins sounded like a good idea and tried this recipe
The only things I didn’t already have were almond extract and coconut sugar but were available at my local grocery store.
It was an easy recipe to follow and the muffins turned out delicious! I think the coconut sugar gave it the perfect level of sweetness that I would have expected. Will certainly make these again!
★★★★★
Amy says
I want to make these vegan. Any idea if a flax egg substitute would work? Also I have whole wheat flour but not whole wheat pastry – will that make a big difference?
Ashley says
Flax egg should sub should work okay! If you have both whole wheat and all purpose on hand, I’d recommend doing half and half. But if you only have whole wheat, the muffins will just be a little dense. You may also want to do 2 TBS less if using all whole wheat. Hope that helps !