Gluten Free Matcah Muffin Recipe with Almond Flour.
Delicious soft matcha muffin recipe with almond flour, perfect for those who need a gluten free alternative or want to keep the carbs on the low side. You can also make this completely sugar free or use natural maple syrup. Each muffin is around 183 calories, 6.5g of protein, 16g of fat and 5.2g of carbs if using Stevia. And less than 2g of sugar per muffin.
Equipment
12 Muffin Baking Liners Tulip liners are best as they are easier to remove
Ingredients
Dry Ingredients
- 2 cups almond flour
- 2 tablespoons matcha powder (I use this Organic Ceremonial Matcha/Green Tea Powder)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon chia seeds (optional)
Wet Ingredients
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1/4 cup orgainic Stevia or you can use unrefined raw sugar if you don't like Stevia (this will make it a bit higher in carbs though)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 cup cottage cheese (this is optional, but will make the muffins softer and creamier)
- 1/2 cup light sour cream (same as cottage cheese it will aid in cremier and more moist texture of the muffin, but can be omited for dairy free version)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a muffin tin with paper liners or grease it lightly with coconut oil.
- In a large mixing bowl, combine almond flour, matcha powder, baking soda, sea salt, and chia seeds (if using).
- In a separate bowl, whisk together the eggs, melted coconut oil, cottage chees and sour cream (if using), organic stevia, vanilla extract, and almond extract until smooth.
- Create a well in the dry ingredients and pour the wet mixture into it. Gently fold the ingredients together until just combined; do not overmix.
- If desired, mix in optional ingredients like 1/4 cup of dark chocolate chips or sliced almonds.
- Fill each muffin cup about two-thirds full with the batter and sprinkle any desired toppings on top.
- Bake for 5 minutes at 400°F, then reduce the temperature to 350°F and bake for an additional 20 minutes.
- Check for doneness by inserting a toothpick; it should come out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Optional Additions For Extra Nutrients And Flavor
Here are some flavor and nutritional boosters that can be added to your matcha muffins with almond flour:- Dark Chocolate Chips: Adding dark chocolate chips not only enhances the flavor but also provides antioxidants. Opt for dairy-free options if you’re keeping it vegan.
- Sliced Almonds: Adding sliced almonds on top creates a delightful crunch and texture for these matcha muffins.
- Chia Seeds: These tiny seeds are packed with nutrients, including omega-3 fatty acids, fiber, and protein. They can help improve the texture of the muffins while adding a nutritional punch.
Nutrition
Calories: 183kcal
Tried this recipe?Let me know how it was in the comments below.