With good-for-you ingredients such as quinoa flour and ground chia, and the incredible tastiness of matcha, coconut, and dairy-free white chocolate chips, these vegan and gluten-free muffins are truly magical!
I honestly can’t remember what inspired me to make these muffins, but I do remember it started with me thinking of a matcha and coconut combination. I don’t think either of those flavors predominantly stand out in these, but I do think all the flavors together prove to be an amazing combination, and the white chocolate chips really send them over-the-top.
Depending on your tools, and your preferences, while using the same ingredients, these muffins can be prepared using two different methods. If you add the ground chia seeds in with the dry ingredients, you will end up with a more standard-style muffin. However, if you mix the ground chia seeds in with the wet ingredients, the batter comes out thicker, and while the texture seems to remain the same on the finished product, your muffins will appear different on the outside. I use a portion scoop which helps form them, giving them a rounded top, just like the images in this post.
While these didn’t turn out quite as green as I originally imagined, I think they’ll still be appropriate for Saint Patrick’s Day, which is just around the corner. Though if you’re looking for something a bit more sinful, be sure to check out my Gluten-Free Matcha Cupcakes. Those have a strong, sweet matcha flavor and can be decorated adorably for St. Paddy’s!
My taste-testers for these have been both vegan and omnivorous, as well as, gluten-free and pro-gluten folks. Everyone has enjoyed them fully, which adds these to my list of omni-tested and vegan-approved recipes! I hope you enjoy them just as much as my friends and family have. Please let me know by leaving a comment below, or tagging me in a pic of yours on Instagram, @veggiesattiffanis.
Magical Matcha Muffins
Ingredients
Wet Ingredients…
- 1 1/2 cups canned coconut milk (full fat)
- 1/4 tsp apple cider vinegar
- 1/4 cup ground chia seeds You can grind them yourself in the blender (more economic) or buy them pre-ground.
- 1 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/2 tsp vanilla extract
- 2 Tbsp blue agave syrup
Dry Ingredients…
- 1 1/2 cups quinoa flour
- 1/4 cups coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp unsweetened matcha powder
Mix Ins…
- 1/2 cup unsweetened coconut shreds plus more for topping
- 1/2 cup non-dairy white chocolate chips for soy free use Enjoy Life White Baking Mini Chips
Instructions
If using a portion scoop for batter distribution…
- Preheat the oven to 350º F.
- In a large mixing bowl, whisk together the coconut milk and the apple cider vinegar. Next, add the ground chia seeds and whisk well.
- Let your coconut milk mixture sit, and in a separate mixing bowl, stir together all the dry ingredients.
- In your wet bowl, continue to add in the remaining wet ingredients and mix well. Now combine the wet and dry ingredients together and mix by hand until fully incorporated.
- Stir in the coconut shreds and the white chocolate chips.
- Using a *3 1/2 Tbsp (5 cm diameter), or a 2 oz portion scoop for slightly larger muffins, distribute muffin batter into paper (or foil) lined muffin tins. Sprinkle each top lightly with additional coconut shreds (optional). Bake on the middle rack of the oven for 22 minutes.
For classic-style muffins…
- Preheat the oven to 350º F.
- In a large mixing bowl, whisk together the coconut milk and the apple cider vinegar. Set the bowl aside.
- In a separate mixing bowl, add the ground chia seeds, along with all of the DRY ingredients.
- Now that the coconut milk and vinegar have sat for a couple of minutes, to the same bowl, add in the remaining wet ingredients (but NOT the ground chia, that will have been added in with your dry ingredients).
- Combine the wet and dry ingredients together and mix by hand until fully incorporated.
- Stir in the coconut shreds and the white chocolate chips.
- Pour the mixture into paper (or foil) lined muffin tins, approximately 3 – 4 tablespoons each (not quite to the top). Sprinkle each top lightly with additional coconut shreds (optional). Bake on the middle rack of the oven for 22 minutes.