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Matcha Muffins

Active Time: 15 minutes / Cook Time: 25 minutes / Total Time: 40 minutes

Makes 12 servings

Matcha Muffins.JPG


  • 3 tablespoons flaxmeal
  • 9 tablespoons warm water
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 4 tablespoons matcha powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 7 fresh dates, soaked in warm water for 5 minutes, drained, and pitted
  • 2 teaspoons vanilla extract
  • ¼ cup plus 1 tablespoon coconut oil, melted
  • 1 tablespoon pure maple syrup
  • 1 cup almond milk


  1. Preheat the oven to 350 degrees F. Line a muffin tray with 12 liners, or lightly grease with coconut oil.
  2. In a small bowl, combine flaxmeal and water. Mix and set aside.
  3. In a medium mixing bowl, combine almond flour, coconut flour, matcha powder, baking powder, baking soda, and sea salt.
  4. Add dates to a food processor and pulse until broken down, scraping down the sides as needed.
  5. In a small bowl whisk together vanilla, coconut oil, maple syrup, and almond milk.
  6. Add wet ingredients to dry ingredients and combine. Add dates and mix until incorporated. The batter should be moist, but not runny.
  7. Scoop batter into each of 12 muffin trays, filling each liner almost to the top (these muffins will not rise very much).
  8. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean, and the tops are just starting to brown.
  9. Let cool completely.
  10. Store 6 muffins in the fridge to enjoy this week, and 6 in the freezer for next week.
  11. To serve, enjoy straight from the fridge or warm up in the oven or microwave. From the freezer, microwave each muffin for 20-30 seconds, or warm in a 275 degree oven for 10 minutes.