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!

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.

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.

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.

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

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.

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

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

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

Divide the batter among the prepared cupcake tin.

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

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

The matcha makes these very bright green!

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

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!

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

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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