These fluffy vanilla mini muffins are topped with matcha frosting for a super-rich, vibrant and creamy finish. Rather than your traditional flour mixture I’ve combined oats and almonds for added fibre and good fats.
The apple cider vinegar and baking soda combination creates bubbles for a lovely and light muffin texture. I’ve swapped white sugar with our healthier Apple Syrup from Chantal to create a deliciously sweet and slightly tangy flavour and pairs perfectly with the matcha coconut cream frosting.
These matcha muffins are dairy free and can be made into 24 mini muffins or 12 regular muffins.
Mini Muffin Mix Ingredients
- 1 cup oats
- 1 cup ground almonds
- ¼ cup tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup oat milk (or milk of choice)
- 1/3 cup coconut oil, melted
- 1/3 cup apple syrup
- 1 teaspoon vanilla extract
- 1 Tablespoon apple cider vinegar
Coconut Matcha Frosting:
- 1 can full-fat coconut cream - see steps 1 and 8
- 1 Tablespoons Sweet NZ icing sugar
- ½ - 1 teaspoon Matcha
- ¼ teaspoon Vanilla essence
- 1 cup Sweet NZ icing sugar
- 1 teaspoon Matcha
- ½ teaspoon Vanilla essence
- Water - add one tablespoon at a time until desired consistency is reached
- Put the can of coconut cream for the frosting into the freezer to let the cream thicken and separate from the coconut water while you prepare the other ingredients.
- Preheat oven to 180 °C fan bake and prepare a muffin pan with a light drizzle of coconut oil or muffin papers.
- To make oat flour, add one cup of rolled oats to a high-speed blender/food processor and process on high until a fine flour consistency is reached.
- Combine all dry ingredients in a bowl. Then combine all wet ingredients in a separate bowl.
- Slowly sift dry ingredients into wet ingredients, mixing with a spatula until well combined and there are no more clumps.
- Spoon muffin mixture into the prepared muffin pan. Bake for approximately 20 minutes until just golden and a skewer comes out clean.
- Let muffins cool completely before icing.
- To make the coconut matcha frosting, open the can of coconut cream that has been chilling and scoop out ½ a cup of the solidified coconut cream off the top, you only want the cream that has risen to the top of the can, not the liquid. Add to a medium bowl with vanilla, icing sugar and matcha powder and mix with a hand mixer until smooth.
- Add a generous dollop of frosting on top of each cupcake and spread with a butter knife. Sprinkle with extra matcha powder.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- Servings: Makes 24 mini muffins or 12 regular muffins
Amount per serving (24 mini muffins):
- Calories: 95
- Total Fat: 7g
- Total Carbohydrates: 8g
- Net Carbohydrates: 7g
- Protein: 2g
- Sugars: 4g