Gluten Free Matcha Power Muffins

I am OBSESSED with matcha. And yes, it was necessary to bold, italic, and underline obsessed because that’s how obsessed I am with it. Why do I love matcha? So many reasons. It is the SASSIEST of teas. It has this earthy, grassy flavor with a punch of sweetness. It’s extremely versatile, flavoring ice cream, mochi, lattes, kitkat bars, and NOW, muffins!

Besides the taste, Matcha Green Tea Powder has a ton of health benefits too. Here’s what I know about the power of Matcha:

  • High in antioxidants

  • Boosts memory and concentration

  • Help you burn calories faster (sayyyy what!)

  • Enhances calm (need dis)

Matcha is a premium green tea powder from Japan and a long-standing tradition of Japanese culture. While we’re living in Asia this year, I hope to make a trip over to Japan and see how Matcha is made – and obviously try all the matcha flavored yummies. We visited tea plantations in the Azores during our honeymoon and that was really rad. It’d be awesome to see how Matcha is made and taste it right from the source!

Given how sassy and awesome Matcha is, it’s only fair that I dub these “Matcha Power Muffins”. Topped with bittersweet Icelandic Chocolate, they’re the feisty, healthy, pick-me-up you’ve always wanted.

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These are a great pick-me-up on a rainy day. Actually, I’m pretty sure it was raining when I made these, and biting into the warm bittersweet matcha chocolate goodness gave me all the happy vibes.

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Cue KoolAid Man: “Ohhhhhhhh yeahhhhhhh”

Ahem, if you don’t catch the reference, here’s the YouTube video: KoolAid Man Oh Yeah

Here’s the recipe below. Fellow matcha enthusiasts: let me know what you think!

Gluten Free Matcha Power Muffins

  • Author: Lina Forrestal

  • Prep Time: 15

  • Cook Time: 15

  • Total Time: 30

Ingredients

Dry Ingredients:

1 Tablespoon of Matcha

1 3/4 cup of Almond Flour

2 Teaspoons of Baking Powder

1/2 a bar of Noi Sirius Icelandic Bittersweet Chocolate

Wet Ingredients:

1 Egg

1/4 Cup + 2 Tablespoons of Unsweetened Vanilla Almond Milk

1 Teaspoon of Vanilla

1/4 Cup of Coconut Oil

1/3 Cup of Maple Syrup

Instructions

  • Preheat oven to 350 degrees.

  • Combine your dry ingredients: matcha, almond flour, and baking powder.

  • Combine your wet ingredients: egg, almond milk, vanilla, coconut oil, and maple syrup.

  • Combine both wet and dry ingredients and mix well until combined and there are no chunks!

  • Line your muffin tray with muffin cups and then pour your batter into the cups until they are 3/4 full.

  • Crush the Icelandic Chocolate into pea size chunks. Top the muffins with Icelandic Chocolate.

  • Cook at 350 degrees for 12-15 minutes or until when you check with a toothpick and it comes out clean!

  • Let cool and enjoy!

Notes

Recipe inspired and adapted from nobread!

lifestyle 2Molly NorrisGLUTEN FREE, MATCHA, MUFFINS, VEGANComment