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.
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 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.
These matcha muffins require basic pantry staples and then a couple of additional ingredients like matcha (obviously) and almond extract. The almond extract provides a unique flavor to these muffins but you can also use just vanilla extract.
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) or a whole wheat pastry flour. You can also use half all-purpose, half whole wheat with similar results.
- super fine almond flour – adds a delicious texture to these muffins
- quality matcha powder – I like a hefty 1.5 tablespoons but if you really want more matcha flavor, use up to 2 tablespoons.
- baking powder & baking soda – use both for the best rise
- salt – balances flavor
- eggs – holds everything together. I haven’t made these with flax seed eggs yet but I imagine it would work out alright.
- oil – The oil helps keep things moist and not rubbery – which applesauce can sometimes do if you’re looking for a sub. I really recommend using oil here.
- granulated sugar (coconut, cane, stevia 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, almond, oat, soy all work.
- almond extract – adds unique almond flavor to these 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.
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.
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 distribute the muffin batter. For this recipe, fill the muffin tin cavities 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 wet batter or just a tiny amount.
More Matcha Recipes!
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