Matcha Latte Mini Muffins

These puff up nicely and have a soft, almost cupcake-like crumb. They have a very gentle matcha flavor that doesn’t overpower. For a bigger green tea hit, you can up the matcha powder to 1 tablespoon.

Serves: 18 mini muffins

Ingredients

1 cup white-wheat flour
2 teaspoons matcha powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup vanilla dairy-free creamer
3 tablespoons oil
½ teaspoon vanilla extract
Icing, optional (recipe below)

Instructions

Preheat your oven to 400ºF and grease 18 mini muffin wells. If using cupcake liners, it helps to lightly spray them with cooking spray as these muffins have a delicate crumb.
In a medium bowl, whisk together the flour, matcha, baking powder and salt until well combined.
In a mixing bowl, stir together the creamer, oil, and vanilla. Gradually add the flour mixture, stirring until just combined.
Divide the batter between the muffin wells, they should be about ¾ full.
Bake for about 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove to a wire rack to cool. Let cool completely if using cupcake liners or if you plan to ice them.
If icing, dip the tops of the cooled mini muffins into the prepared icing, turn upright, and place back on your wire rack. The icing should set up within a few minutes. Optionally dust with an extra little sprinkling of matcha powder.
Notes
Optional Icing: In a medium bowl, whisk ½ cup powdered sugar, 1 tablespoon unsweetened dairy-free milk beverage, ½ teaspoon pure vanilla extract or flavoring, and a pinch of salt until smooth. Optionally whisk in ⅛ to ¼ teaspoon matcha powder (to taste) for a bigger green tea hit.

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