Matcha Green Tea Pistachio Muffins – Gluten Free

Notes:
– You can purchase Gluten Free Oat Flour or make your own by taking 1 1/2 cups of gluten free old fashioned oats and grinding into 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 into a meal in a food processor. Be sure to not grind them too much and 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.

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 muffin ingredients (everything on the list through the salt). In a separate medium bowl mix together wet ingredients (all of the remaining muffin 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 10-12 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 top of the 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.