Marla's Montana Cowgirl Weekend
Matcha Green Tea Pistachio Muffins – Gluten Free

Matcha Green Tea Pistachio Muffins – Gluten Free

PinterestFacebookTwitterShare

[donotprint]

Green tea nut muffins for St. Patrick's Day breakfast

With St. Patricks Day here I wanted to bring you something green and festive. It has been fun watching all the Gunniess, BaileysIrish Brownie Bombs, corned beef and cabbage and soda bread recipes in the blogosphere. As you know I honor tradtions but I love to give them my own unique twist. With that in mind I combined two of my favorite green ingredients, matcha green tea and toasted pistachios.

Green tea nut muffins for St. Patrick's Day breakfast

I had not visited with my beautiful tin of matcha green tea powder in some time and thought this would be the perfect opportunity to take it out. If you are not familiar with this powdered greed tea I highly suggest you add it to your “must try” list. It is a bit costly, but a little goes a long way. One can should last a good long time.

Green Tea Muffins with non stick fancy baking pan

Matcha is a japanese green tea that is dried and pulverized into a fine powder. It has a smooth rich flavor  and a gorgeous green color. It mixes directly into your beverage or recipe and does not need to be steeped or strained like leafy teas. It does not have a bitter taste like other teas tend to have when they are over brewed and tannins are released.

Heart plates with green tea muffins and pink fork

The combination of toasted pistachios and gluten free oat flour lends to a delicate crumbly texture. Generally I combine corn flour and oats when I bake gluten free. I this recipe I wanted to explore using just oats and I was very happy with the results.

Muffins with piped whipped cream frosting on heart dessert plates

These muffins are perfect anytime of day with tea, coffee or a tall glass of cold milk. Have fun piping some decorations with freshly whipped cream or lightly sweetened cream cheese frosting. I used my fun non stick tea cake/candy mold pan for this recipe.

Green tea muffins with pink heart plate, napkin and fork.

Have you ever tried matcha green tea? Do you ever use it in your cooking/baking?

Green tea muffins on bright multi-colored heart dessert plates.

I have a fun guest post today over at The Reluctant Entertainer called Little Bites for Little Ones. Please head over there if you have a moment.

[/donotprint]

Matcha Green Tea Pistachio Muffins – Gluten Free

Makes 24 mini muffins – 8-12 servings
NOTES:

  • You can purchase Gluten Free Oat Flour or make your own by taking 1 1/2 cups of GF Old Fashioned Rolled Oats and grinding it to a powder in a food processor.
  • Pistachio meal: Toast unsalted pistachios in the oven in a single layer on a sheet pan for about 10 minutes at 350˚F. Let nuts cool and then grind them to a meal in a food processor. Be sure to not grind them too much into a nut butter.
  • You can use any other nuts in these muffins if you do not have pistachios.
  • Corn flour would be good too if oats are not an option.
  • Mini muffin pans take a bit longer to bake than the tea cake pans. Adjust baking time accordingly.

INGREDIENTS

  • 1 1/2 cups Oat Flour
  • 1/2 cup unsalted Pistachio Meal (ground pistachios)
  • 2 1/2 teaspoons Baking Powder
  • 1 tablespoon Matcha Green Tea Powder
  • 3/4 – 1 teaspoon Stevia Powder – adjust according to taste
  • or 5 tablespoons Organic Raw Honey
  • 1/4 teaspoon fine Sea Salt
  • 1 large Egg, whisked
  • 1 teaspoon pure Vanilla Extract
  • 2 tablespoons unsalted Butter or unrefined Coconut Oil, melted and cooled to room temperature
  • 1 cup fat free Milk
  • 1/4 cup fat free Ricotta Cheese or fat free Greek Yogurt
  • Cooking Spray – or mini cupcake liners

{optional Green Tea Cream}

  • 6 ounces Heavy Cream or Light Whipped Cream Cheese
  • Vanilla Stevia Drops or Honey to taste
  • Matcha Green Tea Powder to sprinkle on top or mix into the cream

METHOD

Muffins: Preheat oven to 350˚F with the rack in the middle. Prepare a non stick mini muffin or tea cake pan with liners or cooking spray. In a medium bowl mix together dry ingredients. In a separate medium bowl mix together wet ingredients. Combine wet and dry ingredients and mix together until well incorporated. Fill muffin pans leaving a little room at the top for expansion. Bake for about 10-13 minutes until a toothpick comes out crumb free. Let cool in pan and then transfer to rack.

Cream: Combine freshly whipped cream or whipped cream cheese with a few pinches of matcha powder and your favorite natural sweetener to taste. Pipe some designs on cooled muffins or spread cream with a spatula.

Store unfrosted muffins in a sealed container at room temperature for a few days. Transfer to the fridge up to a week or wrap tightly for longer term freezer storage. Add cream when served.

[print_link]
[donotprint]
Matcha Green Tea Recipe Links

[/donotprint]

70 Responses to Matcha Green Tea Pistachio Muffins – Gluten Free

  1. I’ve never cooked with matcha before. I have matcha green
    tea every day, but love this idea for muffins. I’ll take a look at
    some of the links you posted too. Yum!

    • Katrina: I love a steamy cup of matcha tea….especially when I am out for sushi. So many health benefits packed inside that powder too! I hope you enjoy my recipe links.

  2. How fun are these??? You rock!! This is the first healthy
    green (as in St, Pattys Day green) recipe I have seen and I am so
    impressed!! Well done!

  3. Sweet~Girl~ Your treats are so UNIQUE…just like YOU!
    Passing~OUT big time over those heart shaped plates! And…the pink
    fork! LOVE LOVE LOVE! You make eating HEALTHY so FUN! xo

  4. What a terrific idea for making green muffins, love that
    it’s gluten-free and has nut flour for extra protein. Just curious
    about the texture, you say they had a delicate crumbly texture.
    Were they moist inside?

    • Jeanette: Oh how I love your attention to detail. I would not call these moist, definitely more crumb like – but not too dry either. Since I used oats that I ground up in my food processor they were quite coarse. I bet a finely milled corn or oat flour would yield less crumb. You could also experiment with a little more ricotta or maybe some applesauce too. I would add 1/4 cup of one of those & perhaps adjust bake time a smidge. If you try let me know & I will report back if I do :)

  5. Marla these look wonderful! I have never baked sweets/cupcakes with matcha/green tea BUT…I have a green tea tofu recipe on my site. I marinate the tofu in green tea, agave, ginger and then bake it. So good…pretty darn mild tasting b/c green tea is mild but it’s fun to play around with.

    Your pics, as usual, are amazing!!!

    :)

    xoxo

    • Averie: I love the idea of that baked tofu with green tea. Pretty genius if you ask me. I gotta try something like that over here. I am gonna e-mail you right now about a get together….

  6. I have an intolerance to stevia; otherwise these sound amazing. Do you know what the substitution would be using agave/honey/sugar? (Any would be fine)

    Thanks!

    • George: I have not yet tested these with honey, sucanat, agave etc. I know the taste would be awesome! If I were to test it – I would probably start with 3 tablespoons of one of those sweeteners up to maybe 1/4 cup. Taste along the way to see if the batter is sweet enough. You might need to adjust baking times a bit. Again, I have not tested these muffins with those sweeteners. If you get to it first let me know. If I have a chance to try it out I will post the option & let you know :)

  7. LOVE the combination of green tea and pistachio! I’ve
    recently got closer to a friend who is gluten intolerant and she
    has inspired me to cook and try more gluten free recipes and this
    one’s even more special for me now because of the fact that it has
    no gluten in it. Thanks so much for sharing Marla and a Happy St.
    Patrick’s day to you!

  8. I’ve been meaning to buy some matcha powder for a while
    now. A few years ago, Trader Joe’s carred a matcha green tea yogurt
    that was so good, but it must not have sold well because they
    stopped carrying it. Boooo! Your muffins look great!

  9. oh my goodness we made the same exact thing for this day
    and I am stunned you have the same pan! Well no one can say we
    stole each others idea! BTW I love the pan and the little bundt
    cakes… great minds do think alike! xo!

    • Claudia: No way!! Did you really do matcha pistachio muffins?? I have been waiting forever to use that pan. It is so cool! Need to experiment way more with it. Are you posting what you baked? I can’t wait to see.

    • Hannah: Thanks so much for sharing that link. Your version came out beautiful. The green color really pops when you add the white whole wheat pastry flour.

  10. I always love your not-exactly-traditional takes on holiday favorites. Matcha is a favorite dessert flavor of mine, as is pistachio, so these muffins sound just perfect to me!

    • Joanne: “Not-exactly-tradtional” that’s me in a nutshell. Love stirring the pot in every which way! That is what I love about your recipes too. They help me think outside the box. Now we just need to live closer so we can share our experiments in the kitchen.

  11. What a delicious looking muffin. I knew when you mentioned it that this was something worth seeing. I see spinach in this little muffin’s future! Thanks for another great recipe!

  12. Hi Marla-I love how you combined matcha and pistachios in one yummy muffin! The piping is so pretty and I can’t believe these are so healthy too! Hope the rest of your weekend is lovely:)

  13. Way to mix it up and put on the green for St. Patrick’s Day
    :) I’m not much of a baker and there are only two of us so I avoid
    making “sweets”, but you’re really creating some delicious, healthy
    baked goods here! I went to the Natural Foods Expo last weekend and
    the sheer number of products is mind boggling. Read your post on
    Stevia – great info, now maybe I’ll put some of those samples to
    use!

    • Priscilla: Wish I had known you were at the Expo last weekend. I was there too. Hope you have the chance to start experimenting baking with stevia. I went from no baked goods (because of abstinence from sugar) to being able to enjoy them again—on my terms. You will not even know the difference when you use the right stevia products.

    • Christina: They are so awesome. Just finishing that last few today for my snack. Must make another batch pronto! The green tea & pistachio is a great combo that I will now start using again and again.

  14. i’ve never come across pistachio meal before. this is very interesting! I love matcha green tea. I have yet to use it in desserts but I’m looking forward to it. These look so tasty!

    • Tiny Tea Room: I did not purchase the pistachio meal and I have not seen it in stores either. Almond meal is all over the place. Simply grind your own toasted pistachios in a food processor. Just be sure to watch that they don’t turn into a nut butter. They should package that stuff.

    • Kristin: I have had that pan forever and it has been waiting to be used. Finally. It will probably show up in many blog posts from here on out.

  15. Those look so beautiful! I made some match tea ice cream with raspberries at the weekend but will have to try these little cuties soon. I have just started my own humble cancer nutrition and healthy recipe blog, and blogs like yours are such an inspiration. Thanks for the gorgeous, healthy post!

    • Kellie: These muffins would pair so well with your green tea ice cream. Raspberries are delicious with green tea. Congrats on starting a new blog. I am sure you will be helpful & inspirational as well with your recipe posts.

      • Oh Marla, you have me thinkin’ now….I’m going to have to pick some up at my local health food store and try it out.
        My friend Mia has worked there for ever, and she know EVERYTHING about nutrition and supplements. We can ask her.

        If the flavor is mild, we can add a teaspoon or so to almost anything!

  16. Ohhhh man! I just had a pistachio muffin last week! And this PALES in comparison to this amazing thing that you’ve created! The pistachio muffin wasn’t even real pistachio, but YOURS here has pistachio AND matcha! I love how you make it healthy too, because the one I ate was just a sorry excuse for indulgence.

    These look healthy, just sweet enough, and oaty! Definitely down my lane. Thanks for sharing!

Leave a reply