Grain-Free Mini Matcha Muffins

by Fresh Planet Flavor
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
Recipe Type: Snack
Author: Fresh Planet Flavor
Prep time:
Cook time:
Total time:
Serves: 16
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.
  • Muffins
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 2 tablespoons <a href=”″>matcha green tea powder</a><img src=”” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 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
  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.
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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Candace Cee July 18, 2013 - 2:47 pm

Hi, You didn’t say anything about the pistachios. Is that all that is on top, crunched up? How do they stick on?

Rachel July 19, 2013 - 1:40 am

There’s melted unsweetened chocolate, then pistachios roughly chopped and sprinkled on top. If you add the chopped pistachios immediately after drizzling the chocolate, they stick to it an become embedded when it hardens. I’ll add notes above to make this clear. 🙂

Twinkle July 19, 2013 - 12:47 am

Should the chocolate be melted with coconut oil for the drizzle?

Rachel July 19, 2013 - 1:37 am

The chocolate is actually just melted by itself and streaked on top. I’ll up date the recipe with instructions above!

Recipe: Mushroom Onion Quiche Bites | GrokGrub | Paleo & Crossfit Adventures August 12, 2013 - 2:16 pm

[…] By the way, I love photographing things in my mini muffin tin. The photos always turn out so geometrical, check out the fun I had with my Mini Matcha Muffins: […]

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[…] you do nothing, you will need an incredible muffin to bake on Columbus Day. This recipe comes from GrokGrub and is made with almond flour and olive oil! These little green bites are basically a salad. Just […]

Anna February 25, 2014 - 10:22 pm

Thank you for he recipe. Suggestion for orange juice substitute?

Rachel February 26, 2014 - 1:01 am

Anna, I’d sub almond milk for the orange juice and add a tad more honey than the 1/4 cup originally called for. Good luck!

Rachel February 26, 2014 - 1:15 am

Or try pomegranate juice!

Lisa | Mummy Made.It August 29, 2014 - 10:26 am

I love the mini-ness of this recipes. I wouldn’t feel bad eating twice as many!

Wendy September 30, 2014 - 4:51 pm

What kind of olive oil? Extra virgin or light?

Grok Grub September 30, 2014 - 6:49 pm

I think any type would work, honestly.

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gloria September 1, 2015 - 11:45 pm

Hi: I forgot to add the orange juice and they came out on the dry side. I will try and re-do the recipe. If I add one more egg will it be more moist?

Grok Grub September 2, 2015 - 12:03 am

Yep, I think so! Let me know how it goes…

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Jean September 13, 2016 - 3:51 pm

Did you separate the eggs and beat the egg whites to add separately?

Fresh Planet Flavor September 13, 2016 - 6:15 pm

For this recipe I beat the yolks together with the whites.

Austin Dix February 8, 2017 - 11:43 pm

Can you sub coconut flour with more almond flour or a different type of flour?


Fresh Planet Flavor February 9, 2017 - 9:38 pm

Unfortunately, no. Coconut flour is extremely absorbent, and the rest of the ingredients would have to changed if another flour was to be substituted.

Deb April 23, 2017 - 11:28 pm

Delicious muffins – just wanted to say for anyone interested, that you can substitute milk (of any kind) for the orange juice.

Fresh Planet Flavor April 24, 2017 - 4:02 am

Nice! Haven’t tried that, thanks for the tip.


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