• 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.