Ingredients:

  • 150 g blanched almond flour, super-fine (1 ½ cups)
  • 63 g all-purpose flour (½ cup)
  • 5 g culinary-grade matcha powder (about 1 tablespoon)
  • 8 g baking powder (2 teaspoons)
  • 1.5 g fine sea salt (¼ teaspoon)
  • 67 g coconut sugar (⅓ cup)
  • 2 large eggs (100 g), at room temperature
  • 160 g plain Greek yogurt, full-fat or 2% (⅔ cup)
  • 80 ml unsweetened milk of choice (⅓ cup)
  • 80 ml neutral oil, such as avocado or canola (⅓ cup)
  • 5 ml alcohol-free vanilla extract (1 teaspoon)
  • 15 g sliced almonds (2 tablespoons)
  • 1 g matcha powder, for dusting (½ teaspoon)

Instructions:

  1. Heat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the almond flour, all-purpose flour, matcha, baking powder, salt and coconut sugar. If the matcha forms lumps, press it through a fine-mesh sieve first. The mix should be an even pale green with no dark specks.
  3. In a second bowl, whisk the eggs, yogurt, milk, oil and vanilla for about 30 seconds, until smooth with no yogurt lumps.
  4. Pour the wet mixture into the dry bowl. Fold with a spatula for 15 to 20 strokes, stopping as soon as no dry streaks remain. The batter should be thick and spoonable. Do not beat it.
  5. Divide the batter evenly among the 12 liners, about 60 g (¼ cup) each, filling each about three-quarters full. Scatter the sliced almonds over the tops, then dust lightly with the 1 g matcha powder.
  6. Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean, the tops spring back when lightly pressed, and the edges pull away from the liners. The rims should be golden with jade-green centers.
  7. Rest the muffins in the tin for 5 minutes, then transfer them to a wire rack. Cool for at least 15 minutes before slicing or eating.
  8. Keep the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.