Gluten Free Pistachio Matcha Muffins

Name: Gluten Free Pistachio Matcha Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: British
Ingredients: 1 3/4 cups (236 grams) gfJules™ Gluten Free All Purpose Flour; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. sea salt; 1 cup granulated sugar (add 1/4 cup more if you like sweeter muffins); 2 Tbs. Matcha Tea Powder (I like Soar Organics); 2 Tbs. milk powder (I use coconut milk powder) NOT reconstituted OR GF instant vanilla pudding powder (like Jell-O brand); ½ cup butter or vegan alternative (Earth Balance® Soy Free Buttery Sticks); ½ cup yogurt (coconut, almond, soy, etc. - I like So Delicious yogurts); ½ cup natural (no sugar added) applesauce; ½ cup + 1 Tbs. milk (dairy or non-dairy); 1 tsp. pure vanilla extract; ¼ cup pistachios, chopped + more for sprinkling on the tops (optional)

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Whether you’re a matcha tea lover, looking to add more healthy ingredients to your diet, in the mood for anything green, or just love muffins, you’re going to love these gluten free Pistachio Matcha Muffins.

They’re full of yummy matcha flavor and spiked with a salty pistachio crunch and oh-so moist banana bread-like texture. They’re also dairy-free and vegan without even trying!

The lighter colored muffins pictured were made with matcha protein powder, but check out the muffins made with straight matcha tea powder — wowza!!!!

If you’re wondering if you’ll like matcha tea, it has a distinct, earthy, slightly vegetal but yummy flavor that works great in these muffins. Choose your matcha wisely — both the brand and the grade. I like Soar Organics and appreciate their chart for which type of matcha (ceremonial; everyday; culinary grade …) works best for what applications.

I happened to only have everyday grade on hand when I made these muffins again this time and I can tell you that it really does make a difference! They all have their own flavor, so do your own taste testing to find the one you prefer.

Matcha itself is naturally deep green in hue, and among its many health benefits, it can help boost metabolism and burn calories, detoxify the body and enhance mood. It’s also rich in fiber, chlorophyll and vitamins like vitamin C, selenium, chromium, zinc and magnesium.

Back to this gluten free pistachio matcha muffins recipe: it’s definitely NOT sweet, so if you’re someone who likes a sweeter muffin, add more sugar or consider icing them. As we say in our house, a muffin with frosting is really a cupcake, so make some gluten free matcha cupcakes, if you’d rather!

On the other hand, if you’re someone who prefers a healthier-tasting muffin, or who really loves matcha, then these are definitely for you! The optional addition of pistachios boosts the muffin’s healthy fats, protein, fiber and antioxidants even further.

If you do choose to use a gluten free matcha flavored powder instead of straight matcha tea, it goes without saying (although, apparently I’m saying it anyway) that if you decide you want to enhance the color to get that really green muffin look, add some food coloring. Here’s a link to one that uses natural food dyes, you know, so you can keep feeling smug about how healthy these muffins are. (If you need a reminder: yellow + blue = green).

The lighter muffins pictured are made with matcha protein powder and NO food coloring, just so you have a frame of reference. The really green muffins pictured are all natural matcha tea color, through and through. Isn’t it incredibly rich?

gfJules gluten free matcha muffins in tray — No food coloring needed when real matcha tea is added to these muffins!

I hope you give this recipe a try, and feel good all day long about your matcha muffins, either way you make them.

If you make and love these muffins, too, please leave a 5-star review and comment with any recipe notes!

Gluten Free Pistachio Matcha Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These gluten free Matcha Muffins are incredible, both in color and in texture. So moist and rich and unique. There's truly no other muffin like them!

Ingredients

1 3/4 cups (236 grams) gfJules™ Gluten Free All Purpose Flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup granulated sugar (add 1/4 cup more if you like sweeter muffins)
2 Tbs. Matcha Tea Powder (I like Soar Organics)
2 Tbs. milk powder (I use coconut milk powder) NOT reconstituted OR GF instant vanilla pudding powder (like Jell-O brand)
½ cup butter or vegan alternative (Earth Balance® Soy Free Buttery Sticks)
½ cup yogurt (coconut, almond, soy, etc. - I like So Delicious yogurts)
½ cup natural (no sugar added) applesauce
½ cup + 1 Tbs. milk (dairy or non-dairy)
1 tsp. pure vanilla extract
¼ cup pistachios, chopped + more for sprinkling on the tops (optional)

Instructions

Preheat oven to 350 F (static) 325 F (convection - preferred). Line 12 muffin cups with muffin papers or lightly oil.

Whisk together gfJules Flour, baking powder, baking soda and salt, then set aside.

In a large mixing bowl, cream sugar, Matcha Tea Powder, milk powder and butter or vegan alternative, beating until lighter and no clumps remain.

Add yogurt and applesauce, mixing until smooth.

Add the gfJules Flour mixture alternating with milk and vanilla until completely incorporated. If the batter is very stiff, stir in more milk by the tablespoon until it's easily spoonable and smoothable in the muffin cups; depending on the milk used, you may need slightly more than 1/2 cup + 1 tablespoon.

Chop, then fold in pistachios if using.

Spoon equally into 12 muffin cups, then smooth the tops with a wet rubber spatula to smooth. Sprinkle more chopped pistachios on top, if desired.

Bake for 20-25 minutes, depending on the pan used. Check for doneness with a toothpick inserted into the center of a muffin -- when clean or with only a few dry crumbs attached, muffins are ready. They should also spring back to a light touch.

Remove to cool on wire rack and cover, once cooled, to keep fresh.