I love matcha. Matcha one of the exciting foods I discovered when I went the autoimmune route and started to look for anti-inflammatory options to get an occasional caffeine kick. Matcha comes with a nice fresh, sweet flavor and a beautiful green color. Not going to lie, the green is one of my favorite things about it. Anyway it’s about time for my annual matcha recipe with St. Patrick’s Day just around the corner (peep last year’s matcha cookies here). This Matcha AIP and Paleo Muffins recipes is just what you need. It perfectly combines the matcha flavor into AIP muffins.
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This paleo muffins recipe is perfect for a fun breakfast or a quick snack, and the best part is they carry a little caffeine pick-me-up in each muffin! This AIP muffin is moist, sweet, and has a fun green color. These AIP Muffins are made with a mix of grain-free flours, mashed avocado, coconut butter, and are naturally sweetened with honey. The avocado packs in extra nutrients and makes these muffins incredibly moist! This AIP muffin recipe is also Paleo and uses all anti-inflammatory ingredients. And in the words of my dear friend, “these hoes are good!”
Tips and tricks on making this paleo muffins recipe
How much caffiene is in each matcha avacado AIP muffin?
The caffeine content really depends on the type of matcha you use. Eating three muffins would be the equivalent to drinking one cup of matcha. Based on my trusty google search each gram of matcha holds 18-44 mg of caffeine and each muffin has about a gram of matcha. So on average one muffin will have about 30 mg of caffeine.
Do I need to use matcha in this paleo muffins recipe?
If you are worried about the caffeine content, you can definitely cut down on the matcha in the muffins or take the matcha out altogether. It will affect the flavor and the color. But it will not affect the texture, consistency, or bake time of the muffins.
What kind of matcha should I use for these AIP muffins?
The quality of your matcha is very important. Good quality matcha will be bright green and fresh, lower quality matcha will be brown and carry a bitter flavor. Even though you are baking with this matcha, I would not recommend buying matcha labeled as “baking grade” matcha. It is lower quality and the flavor and color will be off. I would recommend buying ceremonial grade matcha, and staying away from culinary grade (I know this from personal experience). I am not a matcha expert, but SEEIN matcha has been my most recent purchase and it has pretty good flavor and color for the price point.
Can I substitute the coconut butter in this paleo muffins recipe?
Coconut butter is made from the meat of a coconut. It is blended until it reaches a creamy consistency and has a mild coconut flavor. Nutiva is one of my favorite brands. There is not a great substitute for to maintain the AIP recipe, maybe using 2 tablespoons of oil and adding an extra tablespoon of flour would work. If you do not have sensitivities to nuts then a mild flavored nut butter would be another good option, like unroasted almond butter.
Lets make some Matcha Avocado AIP Muffins!
In a large bowl, start by measuring out the dry ingredients. Measure out the flours, baking powder, soda, and salt. Blend them together until they are well incorporated.
Measure out the honey and add the honey to they dry ingredients. Mix together until a clumpy dough starts to form.
Next, measure out the coconut milk and add the vanilla to the coconut milk. Add half of the coconut milk and vanilla mixture into the batter, mixing until smooth and then adding the second part to the batter, again mixing the batter until smooth.
Next measure out the coconut butter and add it to the batter. This mixes best if the coconut butter is soft. If it is too solid you may want to microwave it for a few seconds to soften it. Blend the coconut butter until well blended.
Finally, take the avocado and in a small bowl mash it until smooth (It is ok if it still has a few lumps). Add the avocado to the batter and mix until smooth. The batter will be thick.
Add the batter to a muffin tin and bake at 350 Fahrenheit for 15-16 minutes. The muffins will be done when they are firm to the touch. Let them cool a few minutes before serving.
These taste great on their own or drizzled with a little bit of honey. You can also save them for later. Store in an airtight container on the counter for up to 5 days or in the refrigerator to preserve longer.
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Matcha AIP and Paleo Muffins Recipe
Ingredients
- ¼ Cup Cassava flour
- ¼ Cup Coconut flour
- ¼ Cup Arrowroot flour
- 1 ½ Teaspoon Baking powder see notes
- ½ Teaspoon Baking soda
- 2 Teaspoons Matcha
- ⅓ Cup Honey
- ⅓ Cup Coconut milk full fat
- 3 Tablespoons Coconut butter see notes
- ½ Cup Mashed Avocado about 1 medium avocado
- 1 Teaspoon Vanilla
Instructions
- First, preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, start by measuring out the dry ingredients. Measure out the flours, baking powder, soda, and salt. Blend them together until they are well incorporated.
- In the same bowl, measure out the honey and mix it into the dry ingredients. A clumpy dough will start to form. Next, measure out the coconut milk and add the vanilla to the coconut milk. Add half of the coconut milk and vanilla mixture into the batter, mixing until smooth and then adding the second part to the batter, again mixing the dough until smooth.
- Next, measure out the coconut butter and add it to the batter. This mixes best if the coconut butter is soft. If it is too solid you may want to microwave it for a few seconds to soften it. Mix the coconut butter into the batter until well blended.
- Finally, take the avocado and in a small bowl mash it until smooth (It is ok if it still has a few clumps). Add the avocado to the batter and mix until smooth. The batter will be thick. Add the batter to a muffin tin and bake at 350 Fahrenheit for 15-16 minutes.
- The muffins will be done when they are firm to the touch. Let them cool a few minutes before serving. These taste great on their own or drizzled with a little bit of honey. You can also save them for later. Store in an airtight container on the counter for up to 5 days or in the refrigerator to preserve longer.
There’s no avocado listed in the recipe
Oh my goodness! Thank you so much Sara for letting me know. The recipe calls for 1/2 cup mashed avocado, about 1 medium sized avocado.