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+ servings
5 from 11 votes

Matcha Muffins

by: claire cary

These one bowl matcha muffins are easy to make and perfect for a quick breakfast or snack! They're gluten free, dairy free and can easily be made refined sugar free.
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
12

Ingredients

Wet

  • 2 eggs
  • 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

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a 12 cavity muffin tin with liners and set aside.
  • Whisk together all wet ingredients in a large mixing bowl.
  • Whisk in the dry ingredients, making sure to spoon and level the flour, don't scoop right from the bag.
  • Whisk until smooth.
  • Scoop into the prepared tray, filling about 3/4 of the way up. If you want large muffin tops, make 11 muffins and fill each all the way to the top.
  • Bake for 18-24 minutes or until a toothpick comes out clean.
  • Let cool in the tray for about 10 minutes, then carefully remove each muffin and let cool on a wire rack.

Notes

I used regular white sugar for these muffins to keep the color vibrant, but you can definitely use coconut sugar if you prefer to make them refined sugar free. keep in mind that will change the color of the muffins. 
I used gluten free all purpose flour, but regular will work too. If using a GF blend, make sure it has xanthan gum in the mix! 
Serving: 1muffin / Calories: 201kcal / Carbohydrates: 20g / Protein: 5g / Fat: 11g / Saturated Fat: 5g / Fiber: 2g / Sugar: 10g

Did you make this?

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