Matcha lovers, whip up a batch of these healthy Matcha Muffins to go alongside your morning tea. Made with wholesome ingredients like almond flour, coconut sugar, and coconut milk, they are perfectly sweet and fluffy with just the right amount of green tea flavor.
If you’re a big fan of matcha, I have a feeling you’ll love these easy matcha muffins. They are moist and lightly sweet with that classic earthy matcha flavor and are even better with the addition of chocolate chips!
Made with almond flour instead of regular flour, we’re getting a boost of protein, healthy fats and fiber. The best part? You don’t need to use your high quality ceremonial grade matcha on this humble muffin recipe. Stick with culinary grade matcha and you’ll be just fine!
While drinking matcha calls for high quality matcha powder for the best results, the quality of matcha powder matters less for baked goods.
Matcha has been a regular part of my daily routine for years! I drink an Earl Grey Matcha Latte daily, so it’s an ingredient I always have on hand. In bulk! If you’re like me and you already have what you need, these tasty muffins may just become a new staple.
Let’s discuss the simple ingredients for matcha muffins.
Ingredients for Matcha Muffins:
Good Quality Matcha Powder: The star of the show! We need green tea powder, which is ground up green tea leaves. You can find it in the tea section of most grocery stores. There’s no need to use a fancy expensive matcha such as ceremonial matcha, as any kind will do.
Almond Flour: We swap out all-purpose flour for almond flour to make naturally gluten-free muffins with health benefits!
Eggs: A few eggs help the batter rise for fluffy muffins.
Full-Fat Canned Coconut Milk (or milk of choice): Bringing richness and moisture to the muffins, I love using full-fat canned coconut milk.
Avocado Oil: A little avocado oil also contributes to the moisture content for a tender crumb.
Coconut Sugar (or granulated sweetener of choice): Pick your favorite granulated sugar, like cane sugar, brown sugar, sugar-free sweetener, or coconut sugar. I go with coconut sugar because it is lower on the glycemic index. This also causes the muffins to have a brown tinge to them, so they don’t turn out as vibrant green as if you use a white sugar.
Pure Vanilla Extract: Brings a warm undertone to these tasty treats.
Baking Soda: Our leavening agent to help the batter rise.
Sea Salt: Our flavor enhancer. Salt levels up the green tea flavor and the sweetness.
Chocolate Chips (optional): I’ve learned from years of experience that chocolate and matcha pair magically together. I like adding chocolate chips for an extra flavor element and some gooey pockets of joy. Skip them if you aren’t into it.
Recipe Customizations:
- Swap the chocolate chips for white chocolate chips if you’d like!
- Use your favorite non-dairy milk, such as oat milk, cashew milk, or almond milk, instead of coconut milk.
- Rather than using avocado oil, use melted coconut oil or melted vegan butter.
- Use 2 cups of oat flour or gluten-free flour instead of almond flour if you prefer.
- I haven’t tested an egg replacer like flax eggs yet. Please do leave a comment letting me know if you make vegan matcha muffins.
How to Make Matcha Muffins:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the eggs, milk, avocado oil, and pure vanilla extract until combined. Note: If your coconut milk is solid from sitting in a cool cabinet, microwave it until it is easy to stir.
In a separate bowl, combine the almond flour, coconut sugar, matcha powder, baking soda, and sea salt. Pour the dry ingredients into the bowl with the wet ingredients, and stir well.
Mix in the chocolate chips.
Transfer the matcha muffin batter to the prepared muffin pan, filling the holes ⅔ of the way up.
Bake on the center rack of the preheated oven for 18-22 minutes or until they are golden brown on top and baked through. Insert a digital thermometer into the center of one of the muffins to check the internal temperature. The muffins are ready if they are 190 degrees F or higher on the inside.
Allow the muffins to cool completely before peeling the muffin liners. Peeling the muffins while they are still warm will cause some of the volume to get lost to the muffin liner.
Optional Frosting:
If you’d like, heat up ¼ cup of coconut butter (also known as coconut manna) in the microwave for 10-20 seconds, until it is easy to stir to use as frosting. Spread the coconut butter on top of the muffins and sprinkle with extra matcha if you’d like.
You can easily skip this step, or go with a standard powdered sugar glaze of 1 cup of powdered sugar mixed with 2 tablespoons of water.
Storage Options:
- Room Temperature: Store muffins in an airtight container on the counter for up to 2 days.
- Refrigerator: Refrigerate muffins in a large zip lock bag or an airtight container for up to 5 days.
- Freezer: Freeze muffins in a freezer bag for up to 3 months.
That’s it! When you’re looking for a fun little tea party treat, whip up these easy muffins.
The next time you’re craving a quick fix, whip up my Matcha Mug Cake!
If you love baking homemade muffins, try some of my other favorite muffin recipes.
More Muffin Recipes:
- Banana Oat Muffins
- Almond Flour Chocolate Zucchini Muffins
- Blueberry Cottage Cheese Muffins
- Healthy Oatmeal Double Chocolate Pumpkin Muffins
- Almond Flour Cranberry Orange Muffins
Enjoy these green tea muffins for breakfast or an afternoon snack with a cup of coffee or tea!
Matcha Muffins Recipe
Equipment
Ingredients
- 3 large eggs
- 2/3 cup full-fat canned coconut milk
- ¼ cup avocado oil
- 2 tsp pure vanilla extract
- 3 cups finely ground almond flour
- 1/2 cup coconut sugar or granulated sugar of choice
- ¼ cup matcha powder
- 1 tsp baking soda
- ½ tsp sea salt
- ⅔ cup chocolate chips optional
Optional Frosting
- 1/4 to 1/2 cup coconut butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the eggs, milk, avocado oil, and pure vanilla extract until combined. Note: If your coconut milk is solid from sitting in a cool cabinet, microwave it until it is easy to stir.
- In a separate bowl, combine the almond flour, coconut sugar, matcha powder, baking soda, and sea salt. Pour the dry ingredients into the bowl with the wet ingredients, and stir well. Mix in the chocolate chips.
- Transfer the matcha muffin batter to the prepared muffin tin, filling the holes ⅔ of the way up.
- Bake on the center rack of the preheated oven for 18-22 minutes or until they are golden brown on top and baked through. Insert a digital thermometer into the center of one of the muffins to check the internal temperature. The muffins are ready if they are 190 degrees F or higher on the inside.
Optional Frosting
- If you’d like, heat up ¼ cup of coconut butter (also known as coconut manna) in the microwave for 10-20 seconds, until it is easy to stir to use as frosting. Spread the coconut butter on top of the muffins and sprinkle with extra matcha if you’d like. You can easily skip this step, or go with a standard powdered sugar glaze of 1 cup of powdered sugar mixed with 2 tablespoons of water.
