Matcha Muffins

Matcha Muffins


  • 1/2 Tsp Baking Soda, Bob's Red Mill
  • 2 Tbsp Coconut Sugar, Ripe
  • 2 Eggs and 2/3 cup Egg whites Local Free Range Eggs, Ripe 6Pc Box
  • 3 Tbsp Maple Syrup Glass, Shady
  • 1 Organic Lemon
  • 1/2 Cup Bio-Live Greek Style Natural Yoghurt, Tim's Dairy
  • 1/4 Cup Arrowroot Flour
  • 1/2 Tsp Sea salt
  • 1/3 Cup unsweetened Almond milk
  • 2 Tsp Vanilla extract


  1. Preheat oven to 350 Degrees F.
  2. Line a 12 cup muffin tin with non-stick liners.
  3. In a small bowl, whisk together the flours, salt, baking soda, matcha powder, and coconut sugar.
  4. In a separate, larger bowl, beat the wet ingredients until frothy.
  5. Pour the dry ingredients into the wet and stir to combine.
  6. Measure out equally into tins and bake in preheated oven for 20-22 minutes.
  7. Muffins are done when a toothpick inserted into the center, comes out clean.


2-3 people

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