These simple one-bowl vegan matcha muffins are light and fluffy. They make for a simple breakfast or snack. Subtly sweet with a nice hint of green tea matcha flavor!
Calling all matcha lovers! These healthy green tea muffins are exactly what you need to brighten your morning! They are light and fluffy and have that irresistible green tea flavor!
Their bright green hue makes them a gorgeous presentation piece for a special occasion brunch, but they’re also super fun and colorful that the kids will want to dig in!
This matcha muffin recipe is on the healthier side too! Made with a combination of white whole wheat flour, and all-purpose flour to give them a bit of extra fiber.
What is matcha?
Matcha is a type of green tea but it is grown slightly differently from the regular green tea plant. Matcha uses the entire green tea leaf to which in turn makes it higher in caffeine and antioxidants than traditional green tea.
It comes in powder form. It is mixed with warm milk to create lattes, and you can add it to baking recipes to give a fresh green tea flavor to all your favorite baked goods! It has an earthy flavor
Is matcha healthy?
Here are 6 health benefits.
- High in antioxidants. Antioxidants may reduce damage to cells and prevent some types of chronic diseases.
- Helps protect the liver. Some studies have shown a link between matcha and the prevention of liver damage and liver disease.
- Improves brain function. It can improve attention, and memory.
- May help prevent some types of cancer. Some studies have shown that matcha inhibits the growth of cancer cells.
- Improves heart health. May contribute to the reduced cholesterol.
- May help with weight loss. Studies have shown that green tea improves metabolism, increases energy, and helps boost fat burning.
Why you’ll love these green tea matcha muffins…
- Made with wholesome plant-based ingredients.
- Light and fluffy in texture
- Easy to make
- One bowl recipe
- Done in 35 minutes
- Vegan and Dairy Free
- Moist and delicious
Recipe Ingredients and Notes
Dry Ingredients Needed
All Purpose Flour: I find that using all purpose flour of cake flour gives the best light and fluffy texture for these muffins. I’ve tried using whole wheat flour and white whole wheat flour, and they were a bit more dense.
Sugar: Use organic cane sugar for best results. If you substitute coconut sugar you will lose the green hue of the muffins.
Matcha Powder: A little goes a long way with this ingredients. You only need about 1 ½ tablespoons to achieve the flavor and color you’re looking for.
Baking Powder and Salt
Wet Ingredients Needed
Flax Eggs: Whisk together one tablespoon of ground flax with 2-3 tablespoons of water, and allow it to sit for 5 minutes until it gels together. You can also use a chia seed egg if you like using the same method.
Coconut Oil: Use an unrefined coconut oil melted.
Unsweetened Almond Milk: If you prefer you can use a different type of non-dairy milk, be sure it is unsweetened.
Almond Extract: This adds a nice compliment to the matcha flavor. If you don’t have almond extract you can use 1 teaspoon vanilla extract instead.
Almond Slices: This is an optional topping but looks quite beautiful, and also adds a nice crunchy texture to the top.
Matcha Muffins – Step by Step Instructions
Step 1: Preheat oven to 375 F. Line muffin tin with paper liners, or spray with cooking spray.
Step 2: In a small bowl whisk together ground flax and water. Set aside for 5 minutes.
Step 3: In a large bowl whisk together the dry ingredients, all purpose flour, sugar, baking powder, salt, and matcha powder.
Step 4: Make a well in the center of the large bowl. Add the flax egg, coconut oil, almond milk, and almond extract.
Fold together using a spatula until just combined. Alternatively, you can combine the wet ingredients in a separate bowl.
Step 5: Add the muffin batter to the prepared muffin tin filling about ⅔ of the way full.
Step 6: 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.
Step 7: Allow the muffins to cool in the tin for 5-10 minutes. Then remove and allow them to cool completely on a wire rack.
Top Tips for Making the Best Matcha Muffins
- Create a well in the center of the dry ingredients for the wet ingredients.
- Don’t over stir or mix. This can result in a tough muffin. It’s okay if the batter has some lumps.
- Line the pan with muffin liners. It makes for easier cleanup. However, if you don’t have muffin liners, be sure to spray your tin with cooking spray so that the muffins will easily release.
- Don’t overfill your tin. About ⅔ of the way full is the way to go.
- To achieve evenly baked muffins, use an ice cream scoop to add the batter to each cup.
- Add your favorite dry toppings to the muffins before you bake. The dry nuts will cook with muffins as they rice and stay put.
- Allow your muffins to cool in the pan for 3-5 before removing them to cool on a wire rack. If you allow them to cool completely in the pan you run the risk of having a wet bottom.
Pair with matcha lattes or your favorite coffee for a mid-day pick me up!
One muffin contains 192 calories and 9 grams of fat, with 5 grams of saturated fat. The fat comes from coconut oil.
While these have healthy matcha, they are still made with sugar and are considered a treat. Enjoy in moderation!
Store these muffins lightly covered at room temperature.
These muffins will keep for 3-4 days at room temperature. If you’d like them to keep longer, transfer them to the refrigerator and they will keep for up to 7 days.
Substitute ⅓ cup of unsweetened applesauce for the ⅓ cup of coconut oil.
Use 1 cup of oat flour and 1 cup of almond flour in place of the all purpose flour. Be sure to use almond flour, not almond meal.
Yes, you can use unrefined sugar such as coconut sugar or maple syrup. However, it will alter the color of your muffins so they may not turn out as green, but they will stay taste amazing!
Try these other vegan muffin recipes!
Matcha Muffins (Vegan)
- 2 cups all purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ tablespoon matcha powder
- 1 tablespoon ground flax
- 2 ½ tablespoon water
- 1 cup unsweetened almond milk
- ¼ teaspoon almond extract
- ⅓ cup coconut oil melted
- ¼ cup sliced almonds
- 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.