Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ tablespoons matcha powder
- 1 tablespoon ground flaxseed
- 2 ½ tablespoons water
- 1 cup unsweetened almond milk
- ¼ teaspoon almond extract
- ⅓ cup coconut oil, melted
- ¼ cup sliced almonds
Instructions
- Mix ground flaxseed with water and let sit for 5 minutes.
- In a large bowl, combine flour, sugar, baking powder, salt, and matcha.
- Create a well in the dry mixture and add flax egg, almond milk, coconut oil, and almond extract.
- Fold the batter gently until mixed, leaving a few lumps.
- Fill muffin tins ⅔ full and top with sliced almonds.
- Preheat oven to 375°F and bake for about 20 minutes until a toothpick comes out clean.
- Cool muffins in the tin for 5-10 minutes before transferring to a wire rack.
Notes
Ensure baking powder is fresh for the best texture.
Choose quality culinary-grade matcha for vibrant color.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 3
- Cholesterol: 0