Paleo Mini Matcha Muffins

Mini Matcha Muffins (Grain/Dairy-Free, Paleo) |

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… 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. 

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.

Grain-Free Mini Matcha Muffins
Serves 16
Smaller things are always cuter, and these little muffins are especially adorable. Lightly sweet, with the bitterness of dark chocolate and the crunch of pistachios to balance the tang of the matcha tea.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. Muffins
  2. 2 cups almond flour
  3. 1/4 cup coconut flour
  4. 1/4 teaspoon salt
  5. 2 tablespoons matcha green tea powder
  6. 3 eggs
  7. 1/4 cup honey
  8. 1/4 cup olive oil
  9. 1/2 cup orange juice
For the topping
  1. 4 ounces dark chocolate
  2. 3/4 cup shelled pistachios
  1. Preheat the oven to 350°F. Grease a mini muffin pan, set aside.
  2. Combine the almond flour, coconut flour, salt and matcha tea powder in a medium mixing bowl.
  3. Whisk the eggs, honey, olive oil and orange juice together, then gradually beat into the dry mixture.
  4. Spoon into the muffin cups, then bake in the pre-heated oven for 20 minutes (or until a tester comes out clean).
  5. For the topping, melt the chocolate in a microwave (approximately 1:15 minutes) or over a double boiler until smooth. While it melts, dice the pistachios.
  6. Once the chocolate is melted, dip the tines of a fork into it and drizzle over the tops of the cooled muffins.
  7. Sprinkle the pistachios over the chocolate before it hardens, then let it cool.
  1. 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.
Adapted from Matcha Green Tea Almond-Flour Mini Muffins
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    • Rachel says

      There’s melted unsweetened chocolate, then pistachios roughly chopped and sprinkled on top. If you add the chopped pistachios immediately after drizzling the chocolate, they stick to it an become embedded when it hardens. I’ll add notes above to make this clear. :)

    • Rachel says

      The chocolate is actually just melted by itself and streaked on top. I’ll up date the recipe with instructions above!


  1. […] 8. Paleo Mini Matcha Muffins These muffins incorporate matcha tea right into them, so if this is one of your favorite teas these are bound to become one of your favorite muffins. If you’ve never tried matcha tea before, it’s a powdered green tea that comes from Japan and is what they use in traditional Japanese tea ceremonies. It’s not the sort of green tea that comes in a tea bag that you see in supermarkets. These muffins blend the tea with chocolate so it’s going to have a nice unique flavor to it, and it’s topped with pistachios for a bit of crunch. […]

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