I was tempted to title this post “Baking with Constraints”. I made a trip to the grocery store solely for the specialty items in this recipe such as coconut flour, almond flour and the matcha tea… but I forgot to ensure the pantry was stocked with two Paleo staples: baking soda and coconut oil! So, if you notice the lack of leavening agent aside from eggs, now you know the sad, forgetful truth. (The tea doesn’t come cheap, by the way. I almost balked at the most inexpensive option at $15, but I justify it as downright frugal compared to the $50 jar of matcha tea out there. It’s all relative.)
I don’t know from where in my subconscious the idea to make mini matcha muffins surfaced. The recipe owes a heavy debt of gratitude to these almond flour mini matcha muffins… Maybe I saw the photo long ago and stored it away the the back of my brain for future use? In any case, these were born on a whim, and while tea-spiked baked goods may not be for everyone, they make quite the talking point.
One note on the olive oil: I regularly avoid using it in baking because of its distinctive taste (welcome in a salad but not in a cookie, in my opinion) but it works wonderfully here with the grassy flavor of the tea. Take my advice and don’t trade it for coconut oil. You’ll see what I mean.
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
- 2 tbsp matcha tea powder
- 5 eggs
- 1/4 cup honey
- 1/4 cup olive oil
- 1/2 cup orange juice
- 4 oz unsweetened chocolate
- 3/4 cup pistachios, shelled
- Preheat oven to 350F. Grease a mini muffins pan, set aside.
- Combine almond flour, coconut flour, salt and matcha tea powder in a medium mixing bowl.
- Whisk the eggs, honey, olive oil and orange juice together, then gradually beat into the dry mixture.
- Spoon into the muffin cups, then bake in the pre-heated oven for 20 minutes (or until a tester comes out clean but the tops are not singed).
- For the topping, melt the chocolate in a microwave until melted (approximately 1:15 minutes in mine) or over a double boiler until smooth. While it melts, chop the pistachios very fine.
- Once the chocolate is melted, dip the tines of a fork into it and drizzle over the tops of the cooled muffins.
- Sprinkle the pistachios over the chocolate before it hardens, then let it cool.
- I used a 24-cup mini muffins pan, put this could potentially be made in a full size muffin tin. Just extend the cooking time and keep an eye on them to make sure they cook without burning.