Matcha Green Tea Pistachio Muffins – Gluten Free

by Marla on March 17, 2011 · 70 comments

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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.

Matcha Green Tea Pistachio Muffins – Gluten Free

Makes 24 mini muffins – 8-12 servings

  • 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.


  • 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


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.

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