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.