With anti-inflammatory turmeric and heart-healthy fats from almond flour, these nourishing muffins are your perfect match-a. Freeze and reheat for an easy, grab-and-go, and gluten-free breakfast.

Tumeric Matcha Muffins

Tumeric Matcha Muffins are low sugar, gluten-free and easy way to incorporate superfoods into your diet.
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Total Time 20 minutes
Course Appetizer, Breakfast, Brunch, Dessert
Servings 3


Muffin Ingredients

  • ½ cup Nature's Eats Almond Flour
  • ½ cup Nature's Eats Coconut Flour
  • 1⁄8 cup Raw Agave
  • 2 tablespoons Matcha Green Tea Powder
  • ¼ cup brown sugar
  • 1-2 mashed up brown ripe bananas
  • 1 egg
  • ½ cup olive oil
  • 1 teaspoon baking powder
  • ½ tsp baking soda
  • 2 teaspoons turmeric
  • ½ cup almond milk
  • 1 teaspoon vanilla extract
  • Chocolate Glaze Ingredients
  • ¼ cup dark chocolate chips or chunks
  • 1-2 tablespoon coconut oil
  • handful of Nature's Eats Pistachios


  • Pre-heat the over to 350°F. Place muffin liners in a muffin pan for 9 muffins and set aside.
  • In a large bowl, whisk together the Nature's Eats almond flour, coconut flour, agave, matcha green tea powder, brown sugar, egg, vanilla, almond milk, oil, banana, and agave until mostly smooth.
  • Using a large spoon, scoop batter into each muffin cup until approximately ¾ full. Bake in oven for 20-25 minutes or until you can poke cleanly with a toothpick.
  • Melt the chocolate and coconut oil on the stove using low heat. Alternatively, you can heat the chocolate in the microwave at 30-second intervals until melted. Spread melted chocolate on top of each muffin and garnish with Nature's Eats Pistachios.
  • Allow muffins to cool before serving. Can be stored in an air tight container for 3 days. You can also freeze them for up to a month.