Gluten free matcha muffins

Since writing my cookbook, matcha has become one of my favorite superfoods to use on a regular basis. Most often than not I add it to smoothies, since it is so easy, but today I made these gluten free matcha muffins that are nothing but healthy and good for you.

Gluten free matcha muffins | Eat Good 4 Life

You can actually have these on the go or as a sweet treat. I actually added them to my kids lunch for a couple of days and after they were gone I really wished I doubled the batch. If you do you can also freeze these and take them out as you are consuming them. They will keep frozen for at least a couple of months otherwise you can keep them in your kitchen counter for up to 3-4 days.

One of my favorite mixes to make gluten free bake goods is using either coconut, almond or brown rice flour. Sometimes I mix a couple of them together, like for this gluten free matcha muffins, and sometimes I use them individually. I have done some extensive experimenting with them and almost every single time I have had success.

If you would like to make these super awesome healthy gluten free matcha muffins visit my friends at You will be able to purchase the matcha powder, the gluten free flours as well as any other ingredients such as nuts, seeds, healthy oils, nut butters and much more that you will need for your baking and cooking.


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  1. You did a great job with these Miryam!! They look so good!

  2. Good to know that this is not overly sweet, which I don’t like either. Love the chia berry filling.

  3. These look heavenly and I love not overly sweet dessert! My tatsbuds are too sensitive to sugar. All your desserts look amazing and so clean. And I get it about getting tired although I love what I do. Someone’s I wanna just shut off and cook, not measuring or taking photos. True.

  4. I made this for my Fiance yesterday who has a pretty severe case of celiac disease. He is highly sensitive to gluten and is always missing out on yummy treats. So I am always on the hunt. I has to sub almond for rice flour because it’s all I had and used blackberry jam and a layer of fresh blackberries. It was awesome! Thank you! Served it warm ala mode (and a couple of sprinkles of maple smoked bacon…The sweet and savory worked) Very easy to prepare also. Thanks again! Keep more coming. I am a cook…not a baker!

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