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Gluten Free Matcha Muffins (Rice Flour Recipe)

5 from 4 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 muffins
Author: Juri Austin
These muffins are perfect if you're craving a gluten-free dessert. Try these easy-to-make Rice Flour Matcha Muffins for breakfast or as an afternoon snack!
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Rice flour matcha muffins on a wire rack.

Equipment

  • 12-cup Muffin Pan

Ingredients
  

Wet ingredients
  • 2 Eggs
  • ¼ c Sugar, 50g
  • 3 tbsp Oil, 35g
  • 5 tbsp Soy milk, 70g
Dry ingredients
  • ¾ c Rice flour, 120g
  • 1 tsp Baking powder
  • 2 tsp Matcha powder

Instructions
 

  1. Preparation: Preheat oven at 180C/356F.
  2. Wet ingredients: Put Wet ingredients into a bowl and mix.
  3. Dry ingredients: Place a strainer on the bowl, add dry ingredients, sift them, and mix.
  4. Pour the dough: Pour the dough into a muffin pan evenly.
  5. Bake: Bake for 20 minutes at 180C/356F.

Notes

  • Storage: They will be good for two days at room temperature, three days in the fridge, and one month when wrapped with cling film and stored in the freezer.
  • Substitute: You can substitute soy milk with your favorite milk, such as oat and almond milk. You can use oil that doesn't have a strong smell. 
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Nutrition

Serving: 1muffinCalories: 198kcalCarbohydrates: 25gProtein: 4g

This nutritional information is estimated and provided for general reference only.

Course: Dessert
Cuisine: American
Keyword: gluten free, matcha muffins, rice flour recipes

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