Ingredients
1 large avocado (about 3/4 cup mashed or 225g)
1/2 cup (90g) maple syrup
1 1/2 cups (170g) almond flour (or substitute with 1 1/2 cups oat flour for the oat version)
1/2 cup (70g) tapioca starch (omit for oat flour version)
1 tablespoon baking powder
1 teaspoon vanilla extract
Pinch of salt
1 to 2 tablespoons matcha blend (or 1–2 teaspoons regular matcha for a milder flavor)
1/4 cup non-dairy milk
Instructions
1-Preheat oven to 350°F (175°C): Prepare your muffin tin by lightly greasing 6 cavities.
2-Blend the avocado and maple syrup in a blender or food processor until smooth, making sure there are no large chunks left.
3-Add the remaining ingredients almond flour, tapioca starch if using, baking powder, vanilla extract, pinch of salt, matcha blend, and non-dairy milk and blend briefly to combine. Be careful not to over-blend to keep the texture light.
4-Fill the greased muffin pan cavities nearly to the top with the batter.
5-Bake for 25 to 30 minutes, or until the centers are firm when touched.
6-Cool the muffins in the pan for at least 10 minutes before removing them.
7-Store in an airtight container for up to one week, preferably in the fridge for freshness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥥 For grain-free muffins, use almond flour and tapioca starch; substitute oat flour for a softer but slightly drier texture.
🥑 Use fresh avocado for best texture and color; avoid overripe or frozen avocado.
🍵 Avoid over-blending the batter, especially with oat flour, to prevent a gummy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Grain-Free option
Nutrition
- Serving Size: 1 muffin