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Matcha green tea breakfast muffins

I turned this matcha green tea cookie recipe into a matcha green tea muffin recipe! My kids love eating these muffins every morning. They are like a treat (with the chocolate chips), but healthy too! 

Matcha is a great ingredient to use in baking because it’s powder form makes it easily to mix in with flour. Try out these matcha muffins as a twist on the traditional classic — with added health benefits!


  • 3/4 cup all-purpose flour; I use Pam’s Gluten Free Baking mix

  • 1/2 tsp baking soda

  • 2-4 tsp matcha powder: I like a lot of the matcha so I go with the 4 tsp at least!

  • 1/4 tsp sea salt: I go with 1/2 tsp celtic sea salt

  • 2 tbsp unsalted butter, at room temperature: Try using coconut oil instead

  • 1/2 cup light brown sugar: I use Coconut Sugar

  • 1 small cup of apple sauce – this is optional

  • 5 heaping spoonfuls of collagen bone broth for added protein – also optional

  • 1 large egg

  • 1 tsp organic vanilla extract

  • 2 cups rolled oats – I use gluten free by Bob’s

  • Flax milk -or any kind of milk you like.  I use flax because it has lots of plant based protein – I had about 3-6 tbsp to get the texture right so that the batter is less thick than it would be for a cookie.

  • 1 cup semi-sweet chocolate chips: I use whole foods 65% dark chocolate


1. Heat the oven to 350°F. Whisk the flour, baking soda, matcha powder, and salt together in a medium bowl and set aside.

2. In a large bowl mix the coconut oil and coconut sugar together on medium speed until creamy (about one minute). Add the egg and vanilla and beat to combine, using a rubber spatula to scrape the sides and bottom of the bowl as necessary.

3. Mix in the applesauce and 1/4 cup of water, beating until incorporated. Add the dry ingredients and beat on low speed until they’re just combined. Add the oats and the chocolate chips, mix briefly, and use a rubber spatula to scrape the sides and bottom of the bowl if needed – this is where I also add in flax milk and bone broth to thin the mixture.

4. Coat a muffin tin with non-stick spray. Use a tablespoon to scoop out batter and fill the muffin tins.  Bake until just golden on top, about 20 minutes. Cool in the pan for about 10 minutes before transferring.

Refrigerate for up to a week and reheat them in the morning by placing a muffin in the toaster oven or microwave for 1- seconds. These muffins can keep me full all morning and are so yummy!


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