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4.9 from 39 votes

Almond Matcha Muffins

These healthy Almond Matcha Muffins are the perfect breakfast snack or afternoon pick-me-up. Made gluten free friendly with whole grain flour and almond flour, plus dairy free friendly too. Soft, moist and easy to make! Perfect for the matcha lovers.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 12 muffins
Calories: 205 kcal
Course: Breakfast
Cuisine: American

Ingredients

dry ingredients
  • 1 ¼ cups 1:1 gluten-free baking flour or whole wheat pastry flour
  • 1 cup blanched almond flour
  • 1 ¼ teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoon quality matcha powder
  • 1/2 teaspoon fine sea salt
wet ingredients
  • 1/3 cup light olive oil
  • 2 large eggs
  • 1/3 cup + 1 tablespoon coconut sugar or granulated sweetener of choice*
  • 3/4 cup non-dairy milk such as soy milk, cashew milk or oat milk
  • 1/4 teaspoon almond extract**
  • optional: sliced almonds and coarse sugar for topping

Instructions

    Cup of Yum
  1. Preheat oven to 375ºF and line muffin pan with paper cups or spray with oil; set aside.
  2. Mix dry ingredients: In medium bowl mix together dry ingredients – whole grain flour, almond flour, matcha powder, baking powder, baking soda and salt; set aside.
  3. Mix wet ingredients: In large bowl whisk together oil and eggs. Add sugar, milk and almond extract, gently whisk until combined. Pour dry ingredients into bowl of wet ingredients and stir together using large rubber spatula, until just combined.
  4. Bake: Evenly disperse batter into prepared muffin pan, about 2/3 way full – a medium cookie scoop works great for this. Top with sliced almonds and coarse sugar if you'd like. Bake muffins for 15-20 minutes, until muffin tops have cracked and inserted toothpick comes out clean. Every oven is different, check muffins at 15 minutes.  
  5. Cool: Let muffins cool in pan for 5 minutes before removing and placing on rack. Muffins are best enjoyed within three days and can be stored in the fridge for 4-5 days.

Notes

  • You can also sub a whole wheat white flour, but whole wheat pastry flour will yield a slightly softer muffin. I did not test these with almond meal but because mainly whole grain flour is used here, almond meal may work. I used this blanched almond flour.
  • *If you have sweeter tooth, I suggest using 3/4 cup sugar. You can use a dry sweetener of your choice – but subbing honey or maple syrup would affect the rest of the ratios. Using coconut sugar will make the green a little bit darker and less bright green.
  • **You may sub vanilla extract if needed but the almond extract adds a special hint of flavor.

Nutrition Information

Serving 1muffin Calories 205kcal (10%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 31mg (10%) Sodium 222mg (9%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 205

% Daily Value*

Serving 1muffin
Calories 205kcal 10%
Carbohydrates 23g 8%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 222mg 9%
Fiber 2g 8%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.