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.
Mini Matcha Muffins
Smaller things are always cuter, and these little muffins are especially adorable. Lightly sweet, with the bitterness of unsweetened chocolate and the crunch of pistachios to balance the tang of the matcha tea.