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.
- 4 ounces dark chocolate
- 3/4 cup shelled pistachios
- Preheat the oven to 350°F. Grease a mini muffin pan, set aside.
- Combine the 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).
- 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.
- 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.
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