Vegan Gluten-Free Matcha Muffins

These perfectly fluffy and moist muffins are gluten-free, dairy-free, and make for the perfect breakfast or snack. Kid-friendly too!

Prep Time 10

Cook Time 22

Cool Time 30

Total Time 1 2

Servings

Calories 135kcal

Cost $7

1 cup oat flour be sure to use certified gluten-free oats
¼ cup almond meal
½ cup coconut sugar any granulated sugar works
¼ cup gluten-free all purpose flour
¾ cup macadamia milk I use Milkadamia unsweetened vanilla but any non-dairy milk works
2 teaspoon culinary matcha powder I use organic matcha from Mizuba
1 banana ripe
1 tablespoon baking powder
2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.
In a blender, add banana, macadamia nut milk, matcha powder, vanilla and coconut sugar and blend on high until completely smooth.
In a large bowl, whisk oat flour, almond meal, gluten-free flour and baking powder together then pour the wet mixture into the bowl and stir to combine well.
Grease the muffin pan or line with muffin liners. Add the batter into the muffin cups filling each about ¾ way to the top.
Bake for ~22 minutes. Allow to cool for 30 minutes before removing from the pan.
Serve and enjoy! Store in an air-tight container.

Store muffins in an airtight container for up to 3 days on the counter, or for up to 5 days in the fridge. You can also freeze these muffins!
One muffin contains about 15mg of caffeine.
Use certified gluten-free oat flour to keep these muffins 100% gluten-free. You can just buy oats and blend them to create a flour or buy pre-made oat flour to save time.