Preheat the oven to 400°. Line and grease a muffin pan.
In a large bowl, whisk together the flour, Naked Whey + Matcha, baking powder, baking soda, salt, matcha powder and 1/2 cup of sugar.
In a separate bowl, whisk together the almond milk, egg, oil and extracts.
Add the wet ingredients into the dry ingredients and stir to combine.
Fold in the chocolate chips.
Spoon the batter into the muffin cups. Sprinkle the tops with the remaining tablespoon of sugar.
Bake for 16-18 minutes, until the tops are lightly browned.
Let cool slightly in the pan and then transfer to a wire rack to cool completely.