Matcha Muffin Recipe with Almond Flour
These matcha muffins are a deliciously moist and healthy treat, made with almond flour and lightly sweetened. Perfect for a snack or breakfast on the go!
Equipment
- Mixing Bowls
- Whisk
- Muffin Tin
- Parchment liners
- Spatula
Ingredients
Main Ingredients
- 2 cups almond flour
- 2 tablespoons matcha powder culinary grade
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup chopped white chocolate optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with parchment liners or grease lightly.
- In a mixing bowl, whisk together the almond flour, matcha powder, baking soda, and salt.
- In another bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped white chocolate, if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
These matcha muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze and reheat as needed.
Nutrition
Calories: 180kcalCarbohydrates: 8gProtein: 6gFat: 14gSaturated Fat: 5gCholesterol: 40mgSodium: 100mgPotassium: 50mgFiber: 2gSugar: 6gVitamin A: 50IUCalcium: 30mgIron: 1mg
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