Delicious Gluten-free, Refined Sugar-free Matcha Muffins

Delicious Gluten-free, Refined Sugar-free Matcha Muffins

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Let’s talk about muffins – the perfect blend of fluffiness and the delicate taste of matcha with my special Matcha Muffins recipe this Christmas! Transforming the classic American muffin into a matcha-infused delight, these treats strike the best balance of softness and the vibrant essence of green tea leaves. Muffins, a beloved tradition in the US, now get a festive twist that’s perfect for sharing at Christmas brunches, lunches, or dinners. Give the gift of homemade goodness and spread joy this holiday season. Happy baking! 🌲✨

Recipe for 4 muffins


2 teaspoons of Morning Ritual Matcha powder
1 cup gluten-free flour
1/2 teaspoon baking powder
1 tsp tapioca starch
1/2 teaspoon baking soda
Pinch of salt
2 tbsp unsalted butter, melted
1/2 cup coconut sugar
1 large egg, room temperature
1/3 teaspoon vanilla extract
1/4 cup almond milk at room temperature
Toppings: chopped walnuts, nuts, chocolate chips, etc.


  1. In a small bowl, whisk together flour, Matcha powder, baking powder, baking soda, and salt. Set aside.
  2. In a larger mixing bowl, combine melted butter and sugar until well mixed. Add the egg and vanilla extract, whisking until creamy and smooth. Add the milk and whisk again until combined.
  3. Add the flour mixture to the butter mixture and mix until just combined.
  4. Cover the bowl with plastic wrap and chill the batter in the fridge for about an hour.
  5. Preheat the oven to 350°F and add parchment paper liners to your muffin pan.
  6. Once the batter has chilled, use a large ice cream scooper or a spoon to gently scoop it out, being careful not to disturb the batter too much. Avoid pressing or stirring it around; keep the air pockets intact.
  7. Release the batter into your lined muffin pan, filling it at least 3/4 full or almost all the way full.
  8. Sprinkle chopped walnuts and chunks of chocolate on top of the batter, reserving a handful for later. Bake for 20 to 25 minutes or until the tops spring back when touched.
  9. Allow the muffins to cool in the pan for 5 to 10 minutes before lifting them out and transferring them to a wire rack to cool completely.

Follow Shayna’s kitchen for more Matcha recipes.


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