Tiny muffin with bigi matcha flavor!

Mini Matcha Muffins (Grain/Dairy-Free, Paleo) | Fresh Planet Flavor

I was tempted to title this post “Baking with Constraints”. I made a trip to the grocery store solely for the specialty items in this recipe. . . but I forgot to ensure the pantry was stocked with two Paleo staples: baking soda and coconut oil! So, if you notice the lack of leavening agent aside from eggs, now you know the sad, forgetful truth. 

I don’t know from where in my subconscious the idea to make mini matcha muffins surfaced. The recipe owes a heavy debt of gratitude to these almond flour mini matcha muffins. Maybe I saw the photo long ago and stored it away the the back of my brain for future use? In any case, these were born on a whim, and while tea-spiked baked goods may not be for everyone, they make quite the talking point. One note on the olive oil: I regularly avoid using it in baking because of its distinctive taste (welcome in a salad but not in a cookie, in my opinion) but it works wonderfully here with the grassy flavor of the tea. Take my advice and don’t trade it for coconut oil. You’ll see what I mean.

5.0 from 1 reviews
Grain-Free Mini Matcha Muffins
 
Prep time
Cook time
Total time
 
Smaller things are always cuter, and these little muffins are especially adorable. Lightly sweet, with the bitterness of dark chocolate and the crunch of pistachios to balance the tang of the matcha tea.
Author:
Recipe type: Snack
Serves: 16
Ingredients
Muffins
  • 2 cups almond flour
  • ¼ cup coconut flour
  • ¼ teaspoon salt
  • 2 tablespoons matcha green tea powder
  • 3 eggs
  • ¼ cup honey
  • ¼ cup olive oil
  • ½ cup orange juice
Topping
  • 4 ounces dark chocolate
  • ¾ cup shelled pistachios
Instructions
  1. Preheat the oven to 350°F. Grease a mini muffin pan, set aside.
  2. Combine the almond flour, coconut flour, salt and matcha tea powder in a medium mixing bowl.
  3. Whisk the eggs, honey, olive oil and orange juice together, then gradually beat into the dry mixture.
  4. Spoon into the muffin cups, then bake in the pre-heated oven for 20 minutes (or until a tester comes out clean).
  5. For the topping, melt the chocolate in a microwave (approximately 1:15 minutes) or over a double boiler until smooth. While it melts, dice the pistachios.
  6. Once the chocolate is melted, dip the tines of a fork into it and drizzle over the tops of the cooled muffins.
  7. Sprinkle the pistachios over the chocolate before it hardens, then let it cool.
Notes
I used a 24-cup mini muffins pan, put this could potentially be made in a full size muffin tin. Just extend the cooking time and keep an eye on them to make sure they cook without burning.

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