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.

Grain-Free Mini Matcha Muffins

Preparation 20 mins 2017-06-26T00:20:00+00:00
Cook Time 30 mins 2017-06-26T00:30:00+00:00
Serves 16     adjust servings

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.

Ingredients

Muffins

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 2 tablespoons matcha green tea powder
  • 3 eggs
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1/2 cup orange juice

Topping

  • 4 ounces dark chocolate
  • 3/4 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.

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Recipe 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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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 217kcal Calories from fat 145
% Daily Value
Total Fat 16g 25%
Saturated Fat 3g 15%
Transfat 0g
Cholesterol 30mg 10%
Sodium 53mg 2%
Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Sugars 10g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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