Many many moons ago, I made Trader Joe’s matcha green tea muffins once a week. I would eat two every Monday, Wednesday, and Friday morning as I took the bus from the campus parking lot up to my 8am early American lit class.
Then one day they were gone. I checked my regular Trader Joe’s and after asking a manager about it and hearing they weren’t stocking the muffin mix anymore, I determinedly hopped in my car and drove down Highway 1 to see if the Capitola TJ’s had any left in stock. I was met with another grim faced manager who told me (and two other people who had the same sadness in their eyes) that the muffins really were discontinued and he’d already sold the last case to an awfully distraught woman.
That’s how good those muffins were.
I’ve searched since then for a recipe that could replicate the original ones and have been sorely disappointed.
Without further ado, I’d like to introduce you to our version of
Trader Joe’s Matcha Green Tea Muffins
1/2 cup coconut flour
1/2 cup almond flour
1/4 cup sorghum flour
1/2 cup tapioca starch
2 tablespoons Matcha green tea powder (so very expensive! Much cheaper at our local Asian market than at the overpriced health food store)
1 1/4 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1/4 brown sugar
1/4 cup agave nectar
1/3 cup softened butter
1 1/2 cup almond milk (add more if batter is too thick)
Preheat oven to 375.
Beat eggs, butter, milk, brown sugar, and agave nectar together.
In a separate bowl, combine flours, Matcha, xanthan gum, baking powder, and salt.
Combine the wet and dry ingredients and mix well. Add more almond milk if it’s too thick.
Spoon into muffin cups, bake for 25-30 minutes, and enjoy!!