Description
Delicious and healthy matcha almond muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup almond flour
- 1 tbsp matcha powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup almond milk (or oat or soy)
- ¾ cup granulated sugar
- 6 tbsp neutral oil (canola, vegetable, or sunflower)
- 1 tbsp apple cider vinegar (or white vinegar)
- ⅓ cup almonds (toasted; sliced or slivered)
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, almond flour, matcha powder, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, whisk the almond milk, sugar, oil, and vinegar until the sugar is mostly dissolved.
- Add the dry mixture to the wet mixture and stir gently until just combined—do not overmix.
- Divide the batter evenly between the liners, about 1/3 cup per muffin. Smooth the tops if needed, then sprinkle with sliced or slivered almonds.
- Place in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- You can also freeze them for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 grams
- Sodium: 200 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 0 mg