Plant Based Gluten-Free Matcha Mini Muffins

My love for matcha is pretty deep. Not only do I drink it every morning and afternoon, I find myself dreaming of different ways I can use this wonderful blessed, magical, spiritually uplifting, energizing yet calming green goddess of goodness. (Yes, I think of matcha as a female. 😊) So far I’ve written a couple of posts on matcha, how I make my lattes linked here, as well as the benefits of matcha linked here. Since not being able to drink coffee due to health reasons matcha has been my saving grace. Let’s just say once you go matcha you don’t go back.

I just received my monthly subscription of matcha from Encha. With my matcha supply looking really good, I decided now was the best time to come up with a matcha recipe. And that recipe my dear friends is…..Matcha Mini Muffins!

These muffins are my version of corn muffins but instead of corn…matcha. Corn muffins usually tend to have a dense but moist texture and this is the precise texture of this muffin. With corn muffins you can eat them with just about any type of meal and the same goes for these. The garbanzo bean flour used for this recipe has a strong flavor but combined with the taste of the matcha, the balance of flavors blend well together. The matcha I used for this recipe is the latte grade from Encha. However you can use any other type of matcha you might have, just save the pricey but precious ceremonial grade for drinking. There’s also a surprise ingredient which gives the muffins it’s moistness, texture and adds to the balance of flavors; See if you can guess what it is before getting to the recipe (hint, it’s also green).

Now here’s the best part! These muffins are gluten free, oil free, refined sugar free, dairy free, nut free, has only 8 ingredients, protein rich and is a one bowl recipe. 💚💚

I made this recipe into mini muffins but please feel free to make them into regular size muffins which I’ve done and they came out great, but mini size of anything is definitely more fun! 😊

Matcha Mini Muffins

*1/2 of a very ripe Avocado (secret ingredient 😊)

4 Tbs of Maple Syrup

1/4 tsp of Sea Salt

1 tsp of Baking Powder

2 tsp of Matcha

**1 cup of Sprouted Garbanzo Bean Flour

1/2 cup of Hemp Milk

1 tsp of Apple Cider Vinegar

First things first heat your oven to 350 degrees and grease (coconut oil or grapeseed oil is perfect) your muffin pans or line them with cupcake liners.

Next combine 1 tsp of Apple Cider Vinegar with the 1/2 cup of hemp milk (if you don’t have hemp you can use almond milk) and set to the side.

Mix the avocado and maple syrup together with a whisk until blended. If there’s little lumps of avocado it’s okay. Then add the sea salt, baking powder and matcha whisk together.

Then add the flour and milk. You can switch from a whisk to a spoon if you want and stir just till incorporated. The mixture should be smooth and fluffy almost like a thick pancake batter. Scoop into muffin pans.

If you’re making mini muffins the baking time is very short, about 10 minutes. If they are regular size bake them for about 20 minutes and check on them. Every oven is different so how you can tell if they’re done is that they will look slightly crinkled on top and have a very slight toasted color. You can also take a cake tester and test the middle and if the tester pulls out clean you’re good to go. They will be a little soft when you take them out of the oven.

Cool for about 10 to 15 minutes and enjoy!

* 4 Tablespoons of avocado should be the equivalent of half of an avocado.

** If you can’t find sprouted garbanzo bean flour, you can use regular garbanzo bean (chickpea) flour. I find sprouted flours easier on the digestive system which is why I tend to use sprouted flours and sprouted grains.