Matcha Green Tea Muffins Recipe {Gluten-Free}
This gluten-free matcha green tea muffins recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her website, Eat Good 4 Life.
For the new year, many people are switching to healthier lifestyles. Although I don’t believe in restrictive diets, I do believe in making use of powerful health-promoting ingredients like matcha green tea. That’s why these nutrient-packed matcha green tea muffins are the perfect treat to enjoy without straying from your New Year’s resolutions. They’re gluten-free, too!
Have you ever used matcha green tea powder before? Grown only in Japan, matcha is the highest quality of green tea available. As such, it provides even more antioxidants per cup than any other variety of green tea. Matcha also contains a good source of L-theanine, an amino acid that is recognized for reducing anxiety and improving concentration. Among other benefits, matcha green tea boosts the immune system and detoxifies the body, thanks to its rich source of catechins and chlorophyll.
Matcha green tea powder can be added to an array of recipes. It’s easy to incorporate into smoothies, baked goods such as cupcakes or pancakes, and frozen treats like ice cream or popsicles. One of the simplest ways to enjoy matcha is by mixing it in hot water to make tea. Alternatively, you could whip up the popular green tea latte at home using your choice of milk. I always keep superfood ingredients like matcha on hand to make sure I can incorporate them into my recipes on a regular basis.
To make the batter gluten-free, I used a combination of almond flour, coconut flour and gluten-free rolled oats. This combination of gluten-free ingredients creates a base for the muffins that is light, yet packed with satisfying protein and fiber. The muffins are delicious and ready to eat right out of the oven, but you can also add my homemade chocolate glaze if you’d like.
These matcha green tea muffins are wonderful for breakfast, for snacking, or as an after-dinner treat. Their lovely green color would make them perfect for St. Patrick’s Day, although they’re a delightful treat for any occasion. I know you’ll enjoy this recipe!
Ingredients
- 1/2 cup Almond Flour
- 1/2 cup Organic Coconut Flour
- 1/4 cup Gluten-Free Rolled Oats
- 1 egg
- 1/2 cup olive oil
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1/3 cup unrefined sugar
- 2 tbsp Matcha Green Tea Powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup Organic Dark Chocolate Chips
- 1 tbsp Organic Coconut Oil
- Pistachios, chopped (for garnish)
Instructions
- Preheat the oven to 350 F. Line a muffin pan with 10 paper muffin liners and set aside.
- In a large bowl, whisk together the sugar, egg, oil, almond milk and vanilla extract. Add the remaining ingredients into the bowl and mix to combine.
- Use a large spoon or cookie scoop to transfer the batter to the muffin liners, filling each 3/4 of the way full. Bake for 20-25 minutes or until a cake tester comes out clean. Remove the muffins from the baking pan and let them cool.
- Melt the chocolate and coconut oil in a microwave safe bowl at 30 second intervals until melted. Spread melted chocolate over each muffin and garnish with chopped pistachios, if desired.
- The muffins can be stored in an airtight container for 2-3 days. Alternatively, you can keep them in the freezer for up to one month.
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
15 Responses to “Matcha Green Tea Muffins Recipe {Gluten-Free}”
Is the nutritional information calculated with the topping and garnish? (chocolate and pistachios)
Hi Geri – Yes, it is. Hope that helps!
Can you use all coconut flour for this recipe?
Hi Dara – Yes, the recipe actually calls for coconut flour, however we wouldn’t recommend replacing all the almond flour and rolled oats with coconut flour. The recipe would need to be modified for that.
What can I substitute with almond flour? Our groceries doesn’t carry that.
Hi Christelle – Feel free to substitute it with all-purpose flour.
Can I substitute maple syrup for the sugar, and if so, how much would I use and would I have to modify anything else in the recipe? Would coconut sugar work as well? I’m looking forward to making these. Thanks!
Hi Joanne! Yes, you may substitute 1/4 cup of maple syrup for the sugar. Alternatively, you can use 1/3 cup of coconut sugar instead. Hope that helps!
I forgot to ask.. does it matter what oil is used, i.e. coconut oil, avocado oil or olive oil? Is there a reason you used olive oil in your recipe? Thanks.
You may use any oil of your preference 🙂
Hi, what a great recipe! I´ve got 2 questions;
1: Sugar. Would it be okey to use very very little (or no) sugar? I try to quit sugar as much as possible. If I should use something, what would you use? (Agave? I try to eat food with low gi index)
2. About the almond milk. Could I make my own, and how do you suggest to do it? Maybe almonds (do I have to peel them?), soaked over night, with some water in the blender (add som salt and little sugar maybe) and then use this as the milk?
I hope u will take the time to answer, this looks like the perfect recipe!
Linn
Hi Linn,
With regards to sugar, feel free to reduce the amount or replace it with Agave.
For almond milk, yes! You can certainly make your own. Check out the below link for instructions.
https://blog.nuts.com/healthy-homemade-almond-milk/
Enjoy!
Allie
[…] I’ve had NO success on my own, hey – sometimes it happens. So I found a recipe from Nuts.com and morphed it a bit. I’m still testing a banana/matcha recipe but until I reach an […]
I used the recipe today, the batter was very watery, I had to add another 3/4 cup of flour to make it right. Can someone check if the flour amount is right in the recipe? Half cup of almond flour, half cup of coconut flour in one cup of liquid (milk and oil)?
The muffins turned out to be great by the way, very moist, after the adjustment though
Hi Sue! Yes, the measurements you mentioned are correct. While we’re not sure why your batter came out watery, we appreciate you sharing your feedback for others who might experience the same dilemma. Happy to hear the muffins came out great. Enjoy! 🙂