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birds eye view of matcha muffins in a basket
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Matcha Muffins

These are the perfect healthy snack for you to grab on the go! Loaded with vitamins and nutrients and made gluten free!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 muffins

Equipment

  • mixing bowls
  • 12 cup muffin tin
  • or 24 cup mini muffin tin

Ingredients

  • 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

Instructions

  • 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.

Notes

Store muffins in an airtight container at room temp for 3 days or in fridge for up to 5 days.
 
What can my kids do?  Have them measure out all ingredients and whisk everything together!