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
- 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.
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
- 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
- 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
- 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.
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