Preheat oven to 375 F. Line muffin tin with paper cups, or spray with cooking spray.
In a small bowl whisk together ground flax and water. Set aside for 5 minutes.
In a large bowl whisk together the dry ingredients, all purpose flour, sugar, baking powder, salt, and matcha powder.
Make a well in the center of the large bowl. Add the flax egg, almond milk, coconut oil, and almond extract. Fold together using a spatula until just combined.
Add the batter to the muffin tin filling about ⅔ of the way full. Sprinkle the top of each muffin with sliced almonds.
Bake for 20 minutes or until just golden brown, and toothpick inserted into the center comes out clean. Watch the muffins near the end of the cooking time to be sure they don’t over bake.
Allow the muffins to cool in the tin for 5-10 minutes. Then remove and allow them to cool completely on a wire rack.