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Avocado Matcha Muffins

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 muffins 1x


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!


  • 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
  • 12 tbsp Power Matcha
  • 1/4 cup non-dairy milk


  1. Preheat the oven to 350F.
  2. In a blender or food processor, combine the avocado and maple syrup. Blend until broken down with no large chunks of avocado remaining.
  3. Add the rest of the ingredients. Blend to combine. Do not over blend.
  4. Lightly grease 6 cavities of a muffin pan. Fill each with batter until almost level with the top.
  5. Bake for 25-30 minutes at 350F or until the center feels firm to the touch.
  6. Remove from the oven and cool for at least 10 minutes before removing from the pan and eating.
  7. Keep in an airtight container for up to 1 week preferably in the fridge for optimal freshness.


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!