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Homemade Matcha Muffins photo

Matcha Muffins

Wake up to these delightful Matcha Muffins! Bursting with earthy matcha flavor and coconut richness, they're the perfect healthy treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 3 large eggs
  • 2/3 cup full-fat canned coconut milk
  • 1/4 cup avocado oil
  • 2 tsp pure vanilla extract
  • 3 cups finely ground almond flour
  • 1/2 cup coconut sugar or granulated sugar of choice
  • 1/4 cup matcha powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips optional
  • 1/4 to 1/2 cup coconut butter

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with parchment paper liners or lightly grease each cup.
  3. Step 3: In a large mixing bowl, whisk together the eggs, coconut milk, avocado oil, and vanilla.
  4. Step 4: In another bowl, mix the almond flour, coconut sugar, matcha powder, baking soda, and sea salt until clump-free.
  5. Step 5: Gradually add the dry ingredients to the wet, stirring gently to avoid overmixing.
  6. Step 6: Fold in chocolate chips if using.
  7. Step 7: Spoon batter into muffin cups, filling each about 3/4 full.
  8. Step 8: Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Step 9: Cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

  • For vegan muffins, substitute eggs with flax eggs.
  • Drizzle melted coconut butter on top for extra decadence.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.