Vanilla Matcha Latte Muffins

Most mornings my husband brews up some of the strongest coffee you can imagine and drinks a few cups to start his day. No cream, no sweetener just pure black coffee. That’s not my gig… at all. I like the flavor of coffee but typically add just as much NutPods creamer and honey to mask it. I LOVE green tea – my favorite of all teas… and I love tea. I really love a good Matcha Latte. I add a little bit of NutPods and just a taste of honey but really love that beautiful green drink in the mornings…. Or pond water as my husband calls it. To each their own….

This Mother’s Day, I was thinking of what I wanted to enjoy for my favorite meal – breakfast. I really love muffins but don’t typically make any for myself – all those years of Paleo eating I guess. I decided this year I wanted a uniquely perfect muffin for myself. Call me selfish but hey – it’s my one day right? I decided to combine my favorite drink into a delicious, slightly sweet muffin. It was perfect. Except there probably won’t be any left for Mother’s Day in a couple days……

Recipe notes:

  • I used a blend of flours – Bob’s Red Mill Gluten-Free 1:1 Flour and Bob’s Red Mill Almond Flour. The almond flour adds moisture and helps keep the muffins from being too dense. If you can’t do almonds, you can use all gluten-free flour. You could also try another nut flour or alternative – walnut, pecan, tigernut, etc. You can’t just substitute coconut flour in this. Coconut flour acts completely different than almond flour.
  • I also used Malk Organics Almond Milk – unsweetened original. You could use whatever milk you prefer.
  • For sweetener, you have tons of options. I really like to use Monkfruit Sweetener in my baked goods. I also love using coconut sugar – I typically use a mix of these two. You could use other sweeteners as you want – just be careful that of the measurement substitutions. Monkfruit and coconut sugar can be used cup-for-cup but some others may not.
  • Use a good Matcha Green Tea.To make the muffins even greener, you could add some food coloring. For natural coloring, use about ½ tsp Spirulina powder or even throw in ¼ cup spinach puree.
  • The glaze is completely optional but I like the added sweetness and look it gives.
  • Makes 6 jumbo muffins or 10-12 regular muffins.
Print Recipe
Vanilla Matcha Latte Muffins
A delicious, moist and slightly sweet muffin featuring all the flavors of a Matcha Latte!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
jumbo muffins
Ingredients
Muffins
Vanilla Glaze
Prep Time 10 minutes
Cook Time 20 minutes
Servings
jumbo muffins
Ingredients
Muffins
Vanilla Glaze
Instructions
  1. In a medium bowl, whisk together egg, sugar, oil, almond extract, vanilla and milk.
  2. In a separate bowl, combine flours, baking powder, salt and matcha powder. Carefully stir dry ingredients into wet ingredients. Mixing until just combined.
  3. Pour batter into greased muffin tins or tins lined with baking paper cups. Bake at 350F for 18-20 minutes or until toothpick comes out clean. Remove from oven and let cool on wire rack.
  4. Meanwhile, combine ingredients for glaze in a small bowl. Stir until sugar has dissolved – adding more sugar or water to get desired consistency. Drizzle over cooled muffins.
  5. Store muffins in a sealed container. These can also be frozen!
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