These vegan and grain-free Avocado Matcha Muffins are green tea superfood goodness packed into a soft and fluffy baked bundle for the perfect healthy snack!
Like a goodness-packed green gift from me to your morning time.
Because weekend or weekday, unhurried or hustlin’, quiet or kid-filled–a superfood muffin snack is never a bad addition to the morning hours. They can double as a fluffyamazing afternoon snack too, but personally I try to pack in lots of healthy green things before noon just in case the rest of the day goes in a heavily treat-filled direction. Someone’s gotta taste test all those chocolate recipes! Not to mention the natural caffeine in matcha makes them best suited to be a morning energy boost too.
I partnered up with Your Superfoods once again to create a recipe featuring more of their fun superfood mixes, this time the Power Matcha mix. Last time I got kitchen-creative with their products these dreamy triple-decker ice cream sandwiches happened. But since it’s getting closer to fall and back to school time is in full swing, I thought I’d focus on something baked and bring-with-able.
What is the perfect packed-snack form? The muffin.
Every recipe in the FOF muffin archives up until now has one thing in common and that one thing is oats. Oat flour to be specific. To make this batch different (beside the green color of course!), I wanted to branch out with my flour selection and keep these muffins grain-free at the same time. But don’t worry I included an oat flour option too.
Almond flour + tapioca starch. Lemme tell ya, those two are a muffin-making dream team! Rich, moist, tender, perfect crumb, and all the other things you want a baked good to be. The almond flour makes up the majority of the dry ingredients and is to thank for most of the lovely texture, but the tapioca helps with binding and is important too so don’t skip it.
Oat flour option. In case you were cool with the way things were before, I did test these muffins with oat flour and they came out super soft and fluffy too. A bit drier, but that is to be expected with the lack of nutty richness. You will not need the tapioca starch with this version as oats have enough binding power all on their own.
Avocado. Oh yeah. The other part of that title that I haven’t addressed at all yet. Yep, there’s avo in the muffins. Blend it, dip it, toast-top it, and now bake with it too! Is there anything avocado can’t do?
That creamy green fruit keeps these muffins extra moist and extra vibrant but still oil-free. You could try subbing mashed banana or applesauce for a lower fat option, but I haven’t tested it so experiment at your own risk.
One large avocado is the perfect amount for a batch of six muffins. But since avocado size is all relative, it should be approximately 3/4 cup mashed. A little more/less is nothing to worry about though.
Matcha + greens. The Power Matcha mix I used in this recipe actually contains much more than just green tea. It’s a blend of organic matcha, moringa, maca, wheatgrass, and barley grass. So you are getting a dose of superfoods and greens mixed in to all that muffin fluff.
This mix has a delicious green and earthy flavor, but even with the two sizable tablespoonfuls I added they are not too green tasting after baking. If you use plain matcha powder instead, consider decreasing to one tablespoon unless you like a really strong green tea flavor.
If you want to test out the Power Matcha mix and make these muffins extra power-packed, you can get 15% off with code NATALIE15
The rest of the ingredients are just your usual muffin making suspects. I prepared the entire batter right in my blender to make things less-than-one-bowl easy. But if you go with the oat flour option, maybe mix in the flour by hand or be sure to not over-blend or you will wind up with gummy muffins. Otherwise just blend, batter-divide, bake, and enjoy warm from the oven or chilled all week long.
The perfect green fluffy friend for your fave (warm or cold) morning beverage!
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These vegan and grain-free Avocado Matcha Muffins are green tea superfood goodness packed into a soft and fluffy baked bundle for the perfect healthy snack!
Ingredients
- 1 large avocado ((about 3/4 cup or 225g after mashing))
- 1/2 cup (90g) maple syrup
- 1 1/2 cup (170g) almond flour ((*see notes for oat flour option))
- 1/2 cup (70g) tapioca starch
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp Power Matcha
- 1/4 cup non-dairy milk
Instructions
- Preheat the oven to 350F.
- In a blender or food processor, combine the avocado and maple syrup. Blend until broken down with no large chunks of avocado remaining.
- Add the rest of the ingredients. Blend to combine. Do not over blend.
- Lightly grease 6 cavities of a muffin pan. Fill each with batter until almost level with the top.
- Bake for 25-30 minutes at 350F or until the center feels firm to the touch.
- Remove from the oven and cool for at least 10 minutes before removing from the pan and eating.
- Keep in an airtight container for up to 1 week preferably in the fridge for optimal freshness.
Notes
For the oat version, substitute 1 1/2 cups oat flour for the almond flour and leave out the tapioca starch. The muffins will be slightly drier but still very fluffy and delicious!
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Sponsored by Your Superfoods. I only recommend products or services I use personally and believe will be good for my viewers. I am disclosing this in accordance with the Federal Trade Commission guidelines concerning the use of endorsements and testimonials in advertising.
Girl, these are screaming St Patrick’s Day! Like, so much that I had to double check the holiday date. Lol. These look so moist! That is my classic flour combo I have been using for years, almond flour and starch! It’s the best! I love avocados, they are life. I have to admit though, I haven’t liked them in desserts because the flavor is so strong, so I’m really, really curious how these taste since they are supposed to be the star in this case! I love that you added matcha. I like matcha tea but have never backed with it before. I’m guessing these would go really great alongside a yummy matcha latte as well! Now you have me craving all of this. These really would be so perfect for a St. Patty’s day party…look at you getting all festive on us so early!!
Ha I hadn’t even thought of how perfectly St. Patty’s they are but I now I’m wishing I had saved them for 7 months from now. Almond flour is just magic that makes everything moist and soft and perfectly-crumbed, isn’t it? Totally in love with this combo too (sorry oats!) I was skeptical of the avocados in sweet stuff ever since I tried making chocolate pudding with them and a NOT powerful blender…I’m sure you can imagine how that turned out lol. But with enough other flavors and sweet stuff I really like them in desserts. My mom hates avocado and loved these, so I think it’s pretty well hidden 🙂 Thanks Brandi and hope you are having a wonderful weekend!
These sound so tasty!! I totally wanna make a batch of these to keep on hand for a quick breakfast or snack this school year. I’m thinking they’d be amazing with some additional dark chocolate chunks or melted coconut butter on top. So excited to try them 🙂 !!
xxMeah
★★★★★
Oooh yes and yes! Especially that dark chocolate chunk addition–sounds amazing <3 Now I need to make another batch haha! Thanks Leah and hope you enjoy 🙂
Hi! Can I use ground almonds or almond meal instead? 🙂 btw they look so amazing! I can’t wait to try it!
Either will change the texture of the muffins, but if you grind them as fine as possible then it should be okay. Hope you enjoy 🙂
can i use coconut flour instead? can’t wait to try this!
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Unfortunately coconut flour will not work here. Coconut flour is a very unique and sometimes tricky flour to bake with, and can rarely be subbed into a recipe that wasn’t designed for it. Sorry!
That avocado + matcha combo sounds amazing!! and that fluffy texture is killing me! Pinned for later 🙂
Is it a coincidence that the words “fluffy” and “muffin” almost rhyme? I think not 🙂 Thanks for pinning Rachel!
I LOVE Matcha! I have a whole bag of avocados to use up right now so these are perfect! I’ll try these with the oat flour version and maybe add some gojii berries in the batter! I think I might make a chocolate avocado frosting too! Then i’ll have myself some healthy cupcakes! 🙂 Can’t wait to get baking thanks so much for the recipe Natalie!
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Lucky you! There are so many possibilities with an over-abundance of avocados, but I do highly recommend these. I am loving the sound of these additions, I never would’ve thought to add gojis but that sounds like a delicious little burst of flavor. And heck yes to the chocolate frosting–YUM! I hope they turn out as amazing as they sound 🙂
Ohhh, I’m amazed they are that green! Everytime I make something with avocado or matcha, it turns out brown. LOL. except the avocado ice cream. Anyways, these muffins look so good! I’m always intrigued when I see gluten-free baked goods, that look so perfect <3
Oh you better believe I had all kinds of brown puke-y muffin fears when i slid them into the oven, most of my past matcha experiments have gone the same ugly way. That’s why I was so careful to keep the other ingredients very light/neutral in color and I think perhaps acidity has something to do with it too (don’t quote me on that, I barely understand chemistry stuff lol) Avo trade–muffin for ice cream?
Can I use coconut flour??
Coconut flour will not work here unfortunately, it’s a very tricky flour to bake with and rarely works as a sub in recipes that weren’t designed for it. Sorry!
Whole Foods just posted a recipe for these muffins using coconut flour instead of tapioca and they came out DELIsh ….they added shelled pistachios….may not have been necessary but Quite good and very tasty nonetheless
Does it have to be Power Matcha? Or can I use regular organic matcha?
Regular matcha works great too! Decrease the amount to 1-2 TEASPOONS though or the green tea flavor will be too strong 🙂
In the description under Matcha + Greens, you suggested using 1 Tablespoon regular matcha if not using the matcha mix, but you wrote 1-2 teaspoons here. Which amount do you recommend? I’m looking forward to making these with some Hu gems.. Thanks!
It really depends on how much you like matcha, personally I’d go close to 2 tsps. Love the Gems addition, that will be so delish😋
Hi there! So, I have one question… this recipe calls for 1 tbsp of baking powder…that seems a bit excessive. Is this the right measurement? Thanks!
That is correct! Without eggs the only leavening is the baking powder so it takes a bit more. Hope you enjoy 🙂
Hmmm, okay…my batch came out too moist. I did make some adjustments. I used 2 cups of gluten free multi-flour blend (brown rice, white rice, potato starch, and tapioca) instead of your 1 1/2 cup almond flour with 1/2 cup tapioca suggestion. I also added some xanthan gum, so I am now wondering if maybe I didn’t need to add xanthan gum or use as much baking powder. Any thoughts? Thanks 🙂
A rice flour based GF blend is very different than almond flour and will not sub 1-for-1. I haven’t tried it with a gluten free mix or even all purpose four so I cannot say for sure how much you would need. You will just have to play with it and try more next time. The xanthan gum is probably not necessary, with the starches in your GF blend. And the 1 tbsp baking powder is necessary for rise regardless of what flour you use. Sorry I can’t give you a surefire answer, each different type of flour works so differently and I can’t test them all!
Thank you! I will play with it myself then 🙂 However, the muffins did taste good, just very moist when I expected it to be more drier.
I tried but it came out super dry! Not fluffy at all 🙁 I’m so sad 🙁 the thing is that I don’t have US cup and I did it by googling cup-ml and I think that Maybe the almond flour was too much!
★★★
Oh no! It could be too much flour and/or not enough avocado or maple syrup. 1 1/2 cups almond flour would be about 168g–maybe that will help if you try them again!
I will!! Thank you for the advise!
i tried this recipe but it turned out undercooked and doughy 🙁 i substitute the maple syrup for coconut sap syrup because i couldn’t find any 100% maple syrup wherever i was. could that be a reason?
Could be the reason, but most likely they were too moist/needed more flour. The batter should be quite thick and not at all pour-able otherwise they will not cook through properly. Sorry!
the batter was thick. had to be scooped. i shall get maple syrup and try again! 😀
Hey! These ones look amazing!
Can I actually sub maple syrup for anything else like water or plant-based milk mixed with stevia? I need to cut on amount of liquid syrups like during this period of time, so is there’s any chance to have it subbed? Tell me what you think
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I don’t bake with or use stevia at all so I can’t tell you how that will affect the texture or how much to use, but you are welcome to try it! I worry them may turn out a bit mushier with milk instead of the maple syrup, but I can’t say for sure without trying it. Good luck!
Hi! Maple syrup is very expensive where I live, so can I sub it with banana puree or dates? I sure hope I can, I can’t wait to try this out!
Hi Vicky! This recipe won’t work with a fruit puree, the muffins will turn out too moist and mushy unfortunately. But you can take one of my other banana or date-sweetened muffin recipes and add matcha. Like maybe try this one with milk instead of the cold brew and 1-2 tsps matcha added: https://www.feastingonfruit.com/banana-mocha-chip-muffins/ Hope that helps!
Oops, I didn’t read this! I’ve made it with banana puree anyways (3 bananas) and it did ended up being way more runny than the batter in your video, so I didn’t add any milk anymore and added more oats ( I used oat flour ). I froze them immediately so I don’t know how they turned out, I’ll tell you when I try them! They smelled delicious though!
Ah fingers crossed then! Almond flour is tricky when it comes to egg-free baking, too much moisture and it can very easily turn out mushy. Let me know!
Hi Natalie,
Can I substitute cassava flour for the tapioca starch?
Thanks!
Virna
Hi Virna! Since cassava flour is made from the whole yucca root not just the starchy part it doesn’t bind nearly as much as tapioca so it’s not a perfect sub unfortunately. You could try it but they will like turn out quite crumbly. But if you have arrowroot starch or cornstarch either of those would work! Hope that helps 🙂
Hi Natalie,
Any tips on how to make these savory? I was thinking of adding chives and tarragon to spice it up but not sure if just removing the maple syrup all together would change the texture or if i can replace it with something else.
Thank you for your amazing recipes, I love them!
Hmm it’s hard to predict how that will affect the texture, but I’d try just upping the nondairy milk to 2/3 cup and omitting the maple syrup. And yes, any kind of herbs/spices you like and a little extra salt! Good luck 🙂
Awesome! I’ll give that a shot! Thank you for your prompt response!
Hello.. I’m wondering how the recipe would differ if I use all purpose flour? What changes do you suppose I would have to make?
Thank you.
These will be okay with all purpose flour, maybe a little drier since it has a lower fat content than almond flour though. And you won’t need the tapioca starch, just AP flour 🙂
I am very disappointed with this recipe. The muffins were terrible (and brown, not as pictured) 🙁
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Hi I love this recipe! My avocado was small so I used 1/4 cup banana to get the right amount. And I even accidentally turned off my oven part way through baking and had to fake the last 10-15 min and they still turned out. They are moist, delicious little green tea cakes! I used I tbsp culinary grade matcha and they are the perfect flavor. I love the sweetness with the maple syrup and the little bit of banana. I will definitely be making these many more times! I’m thinking adding blueberries would be amazing. Thank you!!!
★★★★★
Haha well seems like your batch really beat the odds, but I am so happy they turned out to be delicious🤗😋 Mmm love that you used the GOOD matcha too, pulling out all the stops. Good to know on the banana, and I always say yes to adding blueberries💙
Did you try to freeze them? Or do you know if it is possible? 🙂
Haven’t tried it with these, but should be fine! They will always be a little more moist when fresh of course😊