Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it to prevent sticking.
In a large mixing bowl, whisk together the 3 large eggs, 2/3 cup of full-fat canned coconut milk, 1/2 cup of avocado oil, and 2 teaspoons of pure vanilla extract until well combined.
In another bowl, combine 3 cups of finely ground almond flour, 1/2 cup of coconut sugar, 1/2 cup of matcha powder, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. Whisk these ingredients together until they are evenly distributed.
Gradually add the dry mixture into the wet mixture, folding gently with a spatula. Be careful not to overmix; you want a few lumps for a perfect texture.
If you’re using chocolate chips, fold them into the batter now for a sweet surprise in every bite.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. If desired, add a dollop of coconut butter on top of each muffin for added richness.
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy these Matcha Muffins warm or at room temperature.
