Are you looking for a delicious and healthy treat to brighten up your day? This matcha muffin recipe with almond flour is the perfect choice! Packed with antioxidants and a nutty flavor, these muffins are not only delightful but also gluten-free, making them a guilt-free indulgence. Whether you’re a seasoned baker or trying this recipe for the first time, you’ll find it easy to follow and absolutely rewarding. Let’s dive into the details of what makes this recipe so special!
My Opinion on the Matcha Muffin Recipe with Almond Flour
Baking these matcha muffins with almond flour was such a satisfying experience! The rich green color from the matcha and the soft, moist texture from the almond flour made them a favorite in my kitchen. The earthy flavor of matcha paired beautifully with the subtle nuttiness of almond flour, creating a balance of sweetness and warmth.
What I love most about this recipe is how versatile it is. These muffins are perfect for breakfast, a midday snack, or even a light dessert. I’m confident you’ll fall in love with their unique taste and the boost of energy they provide. Give it a try, and you’ll see why it’s quickly becoming a favorite among healthy dessert lovers!
A Little About This Recipe
Matcha muffins are a delightful twist on traditional muffins, combining Japanese matcha powder and nutritious almond flour to create a moist, flavorful, and antioxidant-rich treat. Almond flour ensures they’re naturally gluten-free, while matcha provides a vibrant green color and unique flavor. This recipe is inspired by my love for simple yet healthy desserts, and I’m thrilled to share it with you!
What Makes the Matcha Muffin Recipe with Almond Flour the Best?
- Health Benefits: Matcha is loaded with antioxidants, including EGCG, which boosts metabolism and provides a steady release of energy. Almond flour is rich in healthy fats and protein, making these muffins a wholesome snack.
- Unique Flavor: The combination of earthy matcha and nutty almond flour creates a muffin that’s both sweet and savory.
- Gluten-Free: Perfect for those who avoid gluten, these muffins don’t compromise on texture or taste.
- Easy to Make: With simple ingredients and easy steps, anyone can make these muffins—even beginner bakers!
- Versatile: These muffins are great for breakfast, a quick snack, or a light dessert.
Ingredients Needed for Matcha Muffin Recipe with Almond Flour
Here’s a list of ingredients you’ll need to make this healthy and delicious recipe:
Dry Ingredients:
- Almond flour – 2 cups (the base of this recipe, providing a nutty flavor).
- Matcha powder – 1½ tablespoons (for the vibrant green color and earthy flavor).
- Baking powder – 1 teaspoon (to make the muffins rise).
- Salt – ¼ teaspoon (to enhance the overall flavor).
Wet Ingredients:
- Eggs – 3 large (for binding and structure).
- Honey or maple syrup – ⅓ cup (to add natural sweetness).
- Unsweetened almond milk – ½ cup (to keep the batter moist).
- Vanilla extract – 1 teaspoon (for added aroma and flavor).
- Coconut oil – ¼ cup, melted (for richness and moisture).
How to Make the Matcha Muffin Recipe with Almond Flour
- Preheat Your Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, combine almond flour, matcha powder, baking powder, and salt. Whisk until well blended.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, honey (or maple syrup), almond milk, vanilla extract, and melted coconut oil.
- Blend Wet and Dry: Slowly add the wet mixture into the dry ingredients. Mix gently until the batter is smooth, but avoid overmixing.
- Fill Muffin Cups: Scoop the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake: Place the muffins in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Allow the muffins to cool for 10 minutes in the tin before transferring them to a wire rack to cool completely.
Success Tips for the Matcha Muffin Recipe with Almond Flour
- Use High-Quality Matcha: Opt for culinary-grade matcha for a perfect balance of flavor and color.
- Room-Temperature Ingredients: Ensure all wet ingredients are at room temperature for better mixing.
- Don’t Overmix: Overmixing can make the muffins dense. Stir just until the ingredients are combined.
- Adjust Sweetness: Taste the batter and adjust the honey or maple syrup according to your sweetness preference.
Things to Avoid in the Matcha Muffin Recipe with Almond Flour
- Skipping the Liner or Grease: Without liners or proper greasing, the muffins might stick to the tin.
- Using Low-Quality Almond Flour: Use fine, blanched almond flour for the best texture. Avoid almond meal, as it’s coarser.
- Adding Too Much Matcha: A little matcha goes a long way. Too much can make the muffins taste bitter.
- Baking for Too Long: Overbaking can dry out the muffins. Keep an eye on the timer and do the toothpick test!
FAQs about the Matcha Muffin Recipe with Almond Flour
- Can I substitute almond flour with another flour?
Almond flour is key to this recipe, but you can try coconut flour. Adjust the liquid ingredients accordingly. - Is this recipe gluten-free?
Yes, this matcha muffin recipe with almond flour is naturally gluten-free! - Can I use a different sweetener?
Absolutely! You can use agave syrup, stevia, or even granulated sugar. - How should I store these muffins?
Store them in an airtight container at room temperature for 2 days or refrigerate for up to a week. - Can I freeze these muffins?
Yes, freeze them in a sealed container for up to 3 months. Thaw at room temperature before serving. - What’s the best matcha powder to use?
Look for organic, unsweetened, and pure matcha powder for the best flavor and health benefits.
- Can I make these muffins vegan?
Replace eggs with flax eggs and use maple syrup instead of honey to make them vegan-friendly.
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Matcha Muffin Recipe with Almond Flour
Ingredients
- 2 Cups Almond Flour
- 1½ Tbsp Matcha Powder
- 1 Tsp Baking Powder
- ¼ Tsp Salt
- 3 Large Eggs
- ⅓ Cup Honey Or Maple Syrup
- ½ Cup Unsweetened Almond Milk
- 1 Tsp Vanilla Extract
- ¼ Cup Coconut Oil Melted
Optional Toppings
- Drizzle Of Honey
- Sliced Almonds
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk almond flour, matcha powder, baking powder, and salt until combined.
- In another bowl, beat eggs, honey, almond milk, vanilla extract, and coconut oil.
- Gradually mix the wet ingredients into the dry mixture until smooth.
- Scoop the batter evenly into the muffin tin, filling each cup ¾ full.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool for 10 minutes before transferring to a rack.
Video
Notes
- Use high-quality matcha powder for a vibrant green color and balanced flavor. Avoid overusing matcha as it can turn the muffins bitter.
- Almond flour should be fine and blanched for the best texture. Avoid coarse almond meal.
- Store these muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- These muffins freeze well. Wrap them individually and freeze for up to 3 months. Thaw before serving.