Grain-Free Matcha Muffins made with almond flour and coconut sugar are a nutritious breakfast or snack! Make the batter in a blender for easy prep and cleanup.
Have you ever baked with matcha? Green tea lovers, if you’ve been sipping on matcha lattes but haven’t incorporated matcha powder into your baking yet, have I got a treat for you?!
These Grain-Free Matcha Muffins require very few ingredients, are grain-free, dairy-free, refined sugar-free, super easy to make and have the most lovely green tea flavor!
They serve as an amazing companion to your morning coffee or tea, and are a great snack-on-the-go.
Let’s dive in!
What is Matcha?:
If you aren’t familiar with matcha, no sweat. Matcha is ground up green tea leaves and is frequently used to make Matcha Green Tea Lattes. It has a similar flavor to brewed green tea, but has a creamy essence to it. Matcha is packed with antioxidants, which help your body get rid of damaged cells, thereby providing a little boost to your immune system.
Matcha contains 7 times the amount of antioxidants in dark chocolate, 6 times the amount of antioxidants found in goji berries, and 20 times that of blueberries. One mug of matcha tea gives you an equal amount of antioxidants to ten mugs of regular green tea.
In essence, matcha is a health elixir, and also happens to be very versatile!
Enter: Matcha muffins.
What Type of Matcha Should I Use?:
For matcha lattes, you should use Ceremonial Grade Green Tea Powder, but for baking and cooking, you can get away with using Culinary Grade Matcha Powder. I always go with an organic matcha, regardless of whether I’m using it for a latte or for baking.
How to Make Grain-Free Matcha Muffins:
Preparing these muffins is very easy!
Preheat the oven to 350 degrees F and line a 12-muffin tray with papers.
Add the ingredients for the muffins to a blender (except for the chocolate chips) and blend until combined. Note that the batter will be very thick – this is normal.
Fold in the chocolate chips until well-combined.
Fill the muffins papers ¾ of the way up with muffin batter. Bake on the center rack of the preheated oven 18 to 20 minutes, until muffins have cooked through.
Allow muffins to cool completely before unwrapping. If desired, heat ¼ cup of coconut manna in the microwave for 20 to 30 seconds (until melted) to create a glaze.
- Use hazelnut flour instead of almond flour.
- If you bake with cane sugar, use brown sugar instead of coconut sugar.
- Replace coconut milk with melted coconut oil or butter.
- Omit the chocolate chips for a low-sugar muffin.
- Add 1/2 cup chopped nuts and/or shredded coconut to the batter
Pair with my Earl Grey Matcha Latte for the most excellent breakfast!
More Matcha Recipes:
- Mango Matcha Smoothie
- Matcha Chia Seed Pudding Apricot Smoothie Parfaits
- Paleo Mint Chocolate Chip Ice Cream
- Matcha Mug Cake
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Grain-Free Matcha Muffins
- 1/4 cup coconut manna melted
- Preheat the oven to 350 degrees F and line a 12-muffin tray with papers.
- Add the ingredients for the muffins to a blender (except for the chocolate chips) and blend until combined. Note that the batter will be very thick - this is normal.
- Fold in the chocolate chips until well-combined.
- Fill the muffins papers ¾ of the way up with muffin batter. Bake on the center rack of the preheated oven 18 to 20 minutes, until muffins have cooked through.
- Allow muffins to cool completely before unwrapping. If desired, heat ¼ cup of coconut butter (a.k.a. coconut manna) in the microwave for 20 to 30 seconds (until melted) to create a glaze.