These one-bowl matcha muffins are simple to make and ideal for a quick breakfast or snack! They’re gluten-free, dairy-free, and can easily be made refined sugar-free.
Ingredients
Wet
- 2 eggs
- ⅓ cup melted butter or coconut oil
- ½ cup granulated sugar of choice (I used white sugar)
- 2 tsp vanilla extract
- ¾ cup non-dairy milk (I used almond)
Dry
- 1 ¼ cups gluten-free all-purpose flour (can substitute regular AP flour)
- 1 cup almond flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- 3-4 tsp matcha (depending on flavor preference)
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F.
- Line a 12-cavity muffin tin with liners and set aside.
- In a large mixing bowl, whisk together all the wet ingredients.
- Add the dry ingredients to the wet mixture, making sure to spoon and level the flour (don’t scoop directly from the bag).
- Whisk until smooth.
- Scoop the batter into the prepared muffin tray, filling each cup about ¾ full. For large muffin tops, fill each cup all the way to the top, making 11 muffins.
- Bake for 18-24 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tray for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Notes
- I used regular white sugar to keep the muffins vibrant, but you can use coconut sugar for a refined-sugar-free option (this will affect the color of the muffins).
- I used gluten-free all-purpose flour, but regular flour works too. If using a gluten-free blend, make sure it contains xanthan gum.
