Matcha Matcha Muffins

Servings: Servings: 6–8
Time: 30-40 minutes


  • 1 cup gluten-free oat flour
  • 1/2 cup coconut sugar or cane sugar
  • 1/4 cup gluten-free all-purpose flour
  • 3/4 cup milkadamia unsweetened vanilla milk
  • 2 tsp Mizuba culinary matcha powder
  • 1 ripe banana
  • 1 tbsp baking powder
  • 2 tsp vanilla extract


  • Preheat oven to 350 degrees
  • In a blender, blend banana, macadamia nut milk, matcha powder, vanilla and sugar on high until completely smooth.
  • In a large bowl, whisk oat flour, almond meal, gluten-free flour and baking powder together then pour the wet mixture into the bowl and stir to combine well.
  • Grease the muffin pan, use a non-stick pan, or use muffin liners. Add the batter into the muffin pan filling each about 3/4 way to the top. Yields about 9 muffins.
  • Bake for about 22 minutes. Allow to cool for 30 minutes before removing from the pan.
  • Serve and enjoy!
  • Store in an air-tight container.

Blueberry Matcha Pancakes

Berry Banana Bread

Mango Matcha Chia Pudding