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You are here: Home / Breakfast / Coconut Matcha Muffins

September 22, 2017 By Kaitlin 5 Comments

Coconut Matcha Muffins

Note: I was sent a package of Matcha Green Tea from Tenzo Tea in order to write this post. Opinions are mine alone.

I’ve been on a bit of a muffin kick recently. I’m trying to make sure we have as many “quick meals” as possible on hand during the busy fall season!

Coconut Matcha Muffins

 

I was recently contacted by Tenzo Tea, a matcha green tea company that is based in Los Angeles. They were kind enough to send me some Tenzo Matcha to try in a recipe.

 

Coconut Matcha Muffins

Matcha is finely powdered green tea leaves. To make into a tea, you just add a teaspoon of matcha powder to hot water and whisk until frothy. Because you ingest the whole tea leaves (rather than just steeping leaves in normal tea), there are a bunch of health benefits attributed to matcha.

Coconut Matcha Muffins

I have never tried matcha before, but my sister is a huge fan, so I figured it was worth my time. Coconut matcha lattes seem to be quite a popular way to enjoy matcha, so I decided to turn that into a muffin I could enjoy during the week.

Coconut Matcha Muffins

 

I based this recipe off of Smitten Kitchen’s Double Coconut Muffins, with a few tweaks.

Coconut Matcha Muffins

 

Tenzo Tea was kind enough to provide a promo code for I Can Cook That readers. Use code cancook to receive 15% off a one-time purchase!

Ingredients:

  • 1/2 cup virgin coconut oil
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons matcha powder
  • 1/2 cup shredded coconut
  • 1 cup coconut milk
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Preheat your oven to 375°F. Line a cupcake tin with cupcake liners.

Add the coconut oil over low heat until it just melts. Set aside.

IMG_9842 IMG_9845

Whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and matcha powder in a medium bowl. Stir in the shredded coconut.

IMG_9843IMG_9844 IMG_9848IMG_9849

In a separate medium bowl, whisk together the coconut milk, sugar, egg, and vanilla extract.

IMG_9847

Add the wet ingredients to the dry ingredients and mix until just combined.

IMG_9850

Divide the batter among the prepared cupcake tin.

IMG_9851

Bake for 20 minutes at 375, or until a toothpick inserted into one of the middle muffins comes out clean.

IMG_9852

Remove from the oven and transfer to a rack to cool completely.

Coconut Matcha Muffins

 

The matcha makes these very bright green!

Coconut Matcha Muffins

 

The coconut flavor comes through nicely. This isn’t an overly sweet muffin, but it sure is tasty!

Coconut Matcha Muffins

 

I tend to make muffins on weekends and then freeze them in a zip top bag so I can eat them on weekdays. They thaw in minutes and make for a tasty breakfast option on busy mornings!

Coconut Matcha Muffins

 

Don’t forget to visit Tenzo Tea and use promo code cancook to receive 15% off a one-time purchase!

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Coconut Matcha Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Coconut Matcha Muffins

Ingredients

  • 1/2 cup virgin coconut oil
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons matcha powder
  • 1/2 cup shredded coconut
  • 1 cup coconut milk
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F. Line a cupcake tin with cupcake liners.
  2. Add the coconut oil over low heat until it just melts. Set aside.
  3. Whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and matcha powder in a medium bowl. Stir in the shredded coconut.
  4. In a separate medium bowl, whisk together the coconut milk, sugar, egg, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Divide the batter among the prepared cupcake tin.
  7. Bake for 20 minutes at 375 F, or until a toothpick inserted into one of the middle muffins comes out clean.
  8. Remove from the oven and transfer to a rack to cool completely.
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Filed Under: Breakfast, Dairy Free, Freezable, Make Ahead, Meatless, North America, Nut Free, Vegetarian Tagged With: Baking Powder, Breakfast, Coconut, Coconut Milk, Coconut Oil, Dairy Free, Egg, Flour, Freezable, Green Tea, I Can Cook That, Make Ahead, Matcha, Matcha Powder, Meatless, Muffins, Recipe, Shredded Coconut, Sugar, Tenzo Tea, Vanilla Extract, Vegetarian

Comments

  1. CAFFAHOLIC says

    December 26, 2017 at 6:56 pm

    wow! this is so delicious and turned out to be super good…tried this already..thanks for sharing and a happy Christmas to you 🙂

    Reply
  2. Gabby says

    May 1, 2018 at 6:54 pm

    Where do you add the coconut oil? In the pan or with the wet ingredients?

    Reply
    • Kaitlin @ I Can Cook That says

      May 1, 2018 at 7:27 pm

      Hi Gabby,
      You add it to the dry ingredients along with the other wet ingredients. My apologies for not being clear!

      Reply
  3. x16023 says

    November 18, 2019 at 6:49 pm

    So easy and so delicious! My first experience baking with matcha and I love how the coconut kind of evens out the potency. Really easy to follow recipe 👍🏻 Thanks!!

    Reply
  4. Mary says

    June 19, 2020 at 1:47 am

    Can you sub in almond or coconut flour?

    Reply

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