Matcha Almond Muffins2
Matcha Almond Muffins2

Matcha Almond Muffins

Recipes   Breakfast     Gluten Free     Paleo    


  • 1½ cups Almond Flour
  • ½ cup Swerve Granular
  • ¼ cup Arrowroot Starch
  • 1½ tablespoons Matcha Powder
  • 1½ teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 3 Large Eggs, room temperature
  • ¼ cup Unsweetened Applesauce
  • ¼ cup Melted Coconut Oil
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Almond Extract
  • Slivered or Flaked Almonds, for topping


  1. Preheat your oven to 375 degrees Fahrenheit and line a standard muffin tin with 9 parchment paper liners.
  2. In a small bowl, whisk together the almond flour, Swerve Granular, arrowroot starch, matcha powder, baking powder, and salt.
  3. In a large bowl, whisk together the eggs, applesauce, coconut oil, vanilla extract, and almond extract.
  4. Add the dry ingredients to the wet ingredients and whisk together until the batter is completely smooth and even.
  5. Scoop the batter into the muffin liners.  Bake for 18 minutes, or until the surface of the muffins spring back when tapped.  Let cool completely in the pan.
  6. Serve and enjoy!

Makes 9 muffins

Matcha Almond Muffins4
Matcha Almond Muffins6
Nutrition Facts

Serving Size 65g

Servings 9

Calories 210
Total Fat 16g
Total Saturated Fat 6g
Cholesterol 60mg
Sodium 80mg
Total Carbs 19g
Dietary Fiber 3g
Sugars 2g
Swerve 11g
Protein 6g
Net Carbs: 5g