Matcha Muffins are deelish! So, I have come to the conclusion that I am a big fan of desserts! I also love to make muffins as a snack. Mini muffins to be exact! I usually count 3 as a serving size. Most recently I have paired as a partner with Vital Proteins! My newest flavor is Matcha Collagen. I loved their vanilla and I have been adding it to my coffee every single morning.
When I received the matcha in the mail I new I needed to make these muffins. I have been wanting to try matcha for so long because I've heard tons of health benefits can come from it! Even Dunkin Donuts has added matcha to it's menu. These can be eaten as either a snack during the day or to help with those late night cravings!
What exactly is Matcha
So, I've been doing some research with matcha and this is what I found out. Matcha is actually made from green tea leaves. Green tea is made from infusing the leaves in water and then removing them, but matcha is made from grinding up the leaves into a powder then whisking the powder with hot water. Then, it is mixed with a bamboo brush until it broths!
So you are getting all the nutrients with matcha, instead of just some of them, like when you drink green tea. Also, matcha leaves are grown in the shade, which makes the plants produce more chlorophyll to compensate for the decrease in light. This gives it the deeper shade of green and also higher doses of nutrients.
Health benefits to Matcha
The answer is YES! Matcha is high in antioxidants, specifically one that is known as EGCG. These antioxidants are known as polyphenols. This polyphenol fights the effects that cancer has on the body or puts it to a halt. Some research has even shown that these polyphenols have been linked to helping reduce weight loss, have better blood sugar regulation, blood pressure reduction, and my personal fave anti-aging!
Ingredients to make Matcha muffins
Here are the ingredients you will need to make these Matcha muffins. You will need 1 cup of Bob's Red Mill almond flour (linked below), 1 cup whole wheat flour, 1 tsp. of baking powder, ½tsp. baking soda, ½ tsp. kosher salt, ½ tsp. of ground cinnamon, ¼ cup of melted coconut oil, ½ cup of pure maple syrup, and of course your 2 tbsp of Matcha powder.
I am a Vital Proteins gal and use their Matcha Powder (linked below). Also, you will need 2 eggs, 1 tbsp coconut sugar, ¾ cup of plain greek yogurt, 2 tsp. of pure vanilla extract, and 1 tbsp. of light brown sugar
How to make these muffins
Start off by preheating your oven to 400°. Using your 12 cup muffin tin or 24 mini cup muffin tin grease it up with coconut or avocado cooking spray and set aside. I would recommend investing in a non-stick muffin tin to make for easier clean up. I like how Rachael Ray’s line has the grip on the sides.
In a large bowl, combine 1 cup of almond flour and whole wheat flour. Whisk in 1 tsp. of baking powder, ½ tsp. of baking soda, ½ tsp. of kosher salt, ½ tsp. of ground cinnamon, and your Matcha powder. I had my daughter, Taylor, do this part. She loves to cook so much we got her a beginner set of kitchen supplies specifically designed for kids. I've linked the set I bought her below.
Curious Chef Kids Cookware, 30-Piece Caddy Collection, Real Utensils, Dishwasher Safe, BPA-Free, Includes Rolling Pin, Spoons, Whisk, Knives, Measuring cups, Vegetable Peeler & Much More, White/Green $92. 42
Step by step instructions
Combine the oil and maple syrup with a whisk. Add eggs and mix well. Next, add coconut sugar, the yogurt and vanilla. My coconut oil started to harden so I had to warm it up in the microwave to melt it again. I warmed it up for about 20 seconds. Then, I poured the wet ingredients into the dry ingredients and mix until well combined.
Out the mixture evenly into the 12 muffin cups or 24 mini muffin cups. I scooped with one spoon and then would slide the mixture off of the spoon into the muffin cup. Then, sprinkle each muffin top with a tiny bit of light brown sugar. This makes the top of the muffins crispy.
Who doesn’t like crispy muffins? Then, bake for 12 minutes if making minis or 15 if making regular-sized muffins. Remove from oven and let cool! You can store leftover muffins in an airtight container at room temperature for 3 days or in the fridge for 5 days.
- mixing bowls
- 12 cup muffin tin
- or 24 cup mini muffin tin
- 1 cup almond flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- 2 eggs whisked
- 1 tbsp coconut sugar
- 2 tbsp matcha powder VItal Proteins
- ¾ cup plain greek yogurt
- 2 tsp pure vanilla extra
- 1 tbsp coconut sugar to sprinkle on top
- coconut or avocado oil cooking spray
- Preheat oven to 400° and spray a 12 cup muffin tin or 24 cup mini muffin tin with cooking spray and set aside.
- In a large bowl combine almond flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and matcha powder. Whisk until well combined.
- In a separate medium bowl combine oil and maple syrup. Whisk until well combined. Add eggs, and mix well. Then, add coconut sugar, yogurt and vanilla. If your coconut oil starts to harden, place in microwave for 20 seconds.
- Next, pour wet ingredients into dry ingredients and mix to combine.
- Using 2 spoons scoop out mixture with one and slide it off the spoon using the other spoon into the muffin cup. Sprinkle each top of muffin with coconut sugar to help them crisp up during baking.
- Bake for 15 minutes if making mini's or 18 minutes if making regular sized muffins. Remove from oven and let cool completely.