Hello & Happy, Wednesday! I woke up today with the sound of birds chirping, hearing the landscapers on their lawn mowers, and the rays of sunshine were beaming through my windows. For almost a split second, I thought I woke up to spring. My mood instantly changed. I felt this rush of excitement, and a wind of motivation to start my day. I forgot that it was still January. Weather really does play a role in how I’m feeling. Have you ever heard of seasonal affective disorder? It’s a legit real thing.
I threw on a light jacket and headed out for a long dog walk. I couldn’t believe it was 7 am and already 50-degrees. I loved it, and so did my dogs. I wasn’t rushing them through the walk because my fingers were freezing off. I kept taking deep breaths of the fresh air as if it was some kind of magical power revitalizing me. Do I sound insane yet? 🙂
I took a poll on my last recap post. I asked which recipe you’d like to see next. It was between the chocolate matcha muffins and maqui match pancakes. You all chose the muffins, so here is the recipe! I’m sad because I only have one left in my fridge…I love eating them with my mid-morning coffee. It looks like I’ll be making a new muffin recipe soon.
This recipe has quickly become one of my favorite. The muffins are so rich and chocolatey, but also healthy. They are gluten free, dairy free, nut free, soy free, and have no added sugars.
Matcha Powder can be pretty pricey, but I always buy this packet on Amazon for $7.99!
Matcha is rich with antioxidants, and so is cocoa powder! These are little superfood muffins.
Here are some fun facts about matcha from the Matcha Source!
Amongst its many health benefits, matcha…
- Is packed with antioxidants including the powerful EGCg
- Boosts metabolism and burns calories
- Detoxifies effectively and naturally
- Calms the mind and relaxes the body
- Is rich in fiber, chlorophyll and vitamins
- Enhances mood and aids in concentration
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Prevents disease
- Lowers cholesterol and blood sugar
Chocolate Matcha Muffins
Ingredients
- 1 1/4 Cups All-Purpose Gluten Free Flour
- 1 Tsp Baking Soda
- 1/2 Tbsp Baking Powder
- 1/2 Tsp Sea Salt
- 1/2 Cup Swerve (or your choice of sweetener)
- 2 Large Eggs
- 1 Tsp Vanilla
- 3 Tbsps Melted Coconut Oil
- 1/2 Cup Coconut Milk
- 1/3 Cup Unsweetened Applesauce
- 4 Tbsps Unsweetened Matcha Powder
- 1 Tbsp Espresso Powder
- 1/4 Cup Unsweetened Cocoa Powder
Instructions
- Preheat the over to 350 degrees.
- In a large bowl, sift together the flour, baking soda, baking powder, salt, and Swerve.
- In a separate mixing bowl, mix together the eggs, applesauce, and vanilla.
- Add the mixed wet ingredients to the flour mixture. Stir, and add the coconut milk and melted coconut oil.
- Use the two mixing bowls to divide the batter in half.
- In one bowl, mix in the espresso powder and cocoa powder. In the remaining bowl, mix in the matcha powder.
- Fill a muffin pan with liners. If you do not have liners, grease the insides of a muffin pan.
- Add scoops of the chocolate and matcha batter to the muffin liners. (Fill 1/3 of the liner with batter.)
- Bake 17-20 minutes. Use the toothpick method at the 17-minute mark to determine if they are done.
Nutrition Facts: 85 Calories, 12g Carbs, 5g Fat, 4g Protein, 2g Fiber, 3g Sugar
Recipe makes 12 muffins
Questions for you!
- Have you ever had a matcha latte?
- What is your favorite food to eat with coffee? (or tea)
- A question for vegans/or anyone. What do you use as a egg-replacement when baking?
Veronica says
I’m vegetarian and use unsweetened applesauce to replace egg. 🙂 Thanks for the recipe.
Taralynn McNitt says
That easy?! Wow!
Charmaine Ng | Architecture & Lifestyle Blog says
These are perfect, Taralynn! ❤️❤️ Basically all my friends are matcha-crazy (everyone in Hong Kong is!) so this would be a great gift for them. Thanks for the recipe! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Taralynn McNitt says
Great gift idea!
Ellen Vandever says
I can’t wait to try this recipe! I’ve been making a real effort to eat better and change y lifestyle and these are perfect! 🙂
Taralynn McNitt says
Perfect!! xo
Jessica says
Oh yum! I need to try matcha, I’ve never had it!
I follow a lot of vegan food bloggers since I can’t have milk and eggs sometimes upset my stomach. They use a “flax egg” which is 1 TB flaxseed meal and 2.5 TB water. Minimalist Baker uses them a lot in her baking: https://minimalistbaker.com/how-to-make-a-flax-egg/
Have a great day!
Taralynn McNitt says
It’s really good! An acquired taste at first (for me)
Thanks for the tip! Sounds easy enough!
Dennis says
These chocolate matcha muffins look amazing. I am so glad that the growing of matcha has spread to the west. The agriculture business globalization causes the exposure to brilliant and new recipe ideas. Of course I’ve had matcha lattes. They’re the best!
Taralynn McNitt says
Thanks, Dennis!
Megan says
Hi Taralynn! I’m a long time reader of your blog but this is actually my first time commenting! I’ve been vegan for almost 5 years and I do a ton of baking. Determining what type of egg replacer to use really depends on what you’re making, but generally for muffins/cookies/cakes my favorite thing to use is flaxseed meal. Just mix 1 tbsp of flaxseed meal with 3 tbsp of water for one egg. You can also use the Bob’s Red Mill egg replacer, chia seed “egg”, applesauce, banana, or other fruit puree with varied results (depending on the recipe). Hope that helps!
Taralynn McNitt says
Thanks for the rec!! I’d like to bring more vegan recipes to the blog! I’ll make the swaps next time:D
Katie says
Yum!
Taralynn McNitt says
XO
Hilary says
Love this recipe! I love making matcha lattes, they make me feel energized and I love the health benefits you get with them. I have tried out matcha peanut butter cups so I am sure they are just as delicious as these muffins!
Taralynn McNitt says
Matcha peanut butter cups sound incredible!
Linda @ the Fitty says
I’ll probably even add a bit of spirulina to the mix, for that extra green energy boost 😉 Thanks once again, Tara!
Taralynn McNitt says
Yum! Great idea 😀
Abbey says
Hi Taralynn! I’m vegan and use a couple different things for replacing eggs. Depending on the recipe I will use a mashed banana, a flax or chia egg, or an egg replacer mix (Bob’s Red Mill sells one). Its pretty simple and most recipes you can’t tell a difference without the egg!
Taralynn McNitt says
That is great! Thanks for the rec!
Zara says
I made these last night! I replaced the eggs with flax and chia seeds. Thanks for the delicious recipe, Taralynn. I’ve been following your blog for almost eight years!
Taralynn McNitt says
Wow! Thank you 🙂 I’m excited to try it with your egg replacement now! xo xo
Patricia L says
I’m vegan as well and either use chia seed “egg” or applesauce. Neither have ever failed me and no one has ever noticed a difference. I would love to see more vegan recipes! I can normally then any a vegan version but would be nice to know ahead of time how it will taste! 😁
Taralynn McNitt says
Great idea! Thanks, Patricia!
Amber says
Yummy! I think I’ll make these this weekend. Your chocolate peppermint mocha muffins are still one of my favorites.
Taralynn McNitt says
Mine too! Let me know how they turn out for you!
Susie @ Mile High Dreamers says
YUM. These look so delicious! I’m obsessed with matcha, so I’m on board with putting it in anything! I love the swirl on these too. Makes it feel fancy haha
Matcha lattes are my favorite!
For an egg replacement I use a flax/water mix! Or applesauce. Both work great when baking! The flax/water mix works for other recipes too!
Taralynn McNitt says
Hi, Susie!
Matcha is so good! 🙂 These would be good with a matcha latte! 😀
Thanks for the tip!
Alison says
I use applesauce as a replacement. Would like to see more vegan recipes too.
Taralynn McNitt says
Awesome, thanks, Alison!
Olivia says
I love making your muffin recipes! I always use flax and applesauce for egg replacement.
Taralynn McNitt says
Thanks, Olivia!
Sara says
These look so good and the tye dye look is so fun!! Question: When you say gluten free flour does that include just any type of flour without gluten (coconut, almond ect)? Going to try to whip up a batch of these this weekend. Also just started baking with teff flour and if you’ve never tried it I recommend. (Has a nutty whole wheat taste and tons of nutritional benefits) Have a great day!
Taralynn McNitt says
It’s just all-purpose flour without gluten 🙂 Not coconut or almond. It’s much cheaper than almond or coconut flour. I’ll look into Teff! Sounds interesting.
Kasey says
I am excited to make these for my boys. Their favorite color is green! They won’t even know it’s healthy.
Taralynn McNitt says
Let me know what they think!!
Georgia says
I love matcha!
Taralynn McNitt says
Me too! 😀
Emily F. says
I can NOT wait to try these! I have been growing my love for matcha. I don’t know these will fly with my husband, but if he doesn’t like them, more for me! 😀
Taralynn McNitt says
If he likes chocolate, he’ll like these!!
Stace says
I made these without the matcha and they turned out delicious.
Taralynn McNitt says
Awesome!!
Natalija says
Yay! I was really looking forward to this recipe! 🙂 Looks gorgeous, can’t wait to try 🙂
When it comes to replacing eggs during baking i usually go for mashed banana,ground flaxseed or chia seeds or tofu.
Taralynn McNitt says
great idea!!
Casey says
My fav with tea is ginger snap cookies! So good!
Taralynn McNitt says
I LOVE gingersnap cookies!
Jessica says
Very delicious. Thank you for the recipe!
Taralynn McNitt says
Glad you enjoyed!
Rachel says
Can you make these with almond flour?
Taralynn McNitt says
I’d have to test the recipe and do some swaps!
Quin says
I am a huge matcha fan so I must try these
Taralynn McNitt says
Hope you enjoy!
Dani says
I just started using Swerve because of your blog! It’s amazing.
Taralynn McNitt says
A GAME CHANGER