Vegan Matcha Muffins (Easy And Fluffy!)

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My delicious, easy to make vegan matcha ،ins are subtly sweet with an earthy flavor. These soft and fluffy ،ins are great for a healthy breakfast, dessert, or quick snack – ready in under 30 minutes! With a gluten-free option, this recipe is perfect for all matcha lovers!

It’s the perfect marriage of matcha and ،ins…and I can’t get enough! I LOVE these matcha green tea ،ins. In this recipe, the earthy flavors from the matcha green tea powder are mixed with sweet vanilla and lemon juice to create a delicious ،in!

We like to enjoy these sweet treats for breakfast or brunch with a gl، of w،le milk, non-dairy milk (coconut milk or almond milk), or a mixed berry smoothie. They also work as a healthy snack with afternoon tea or coffee, or even as a plant-based dessert!

For more matcha-inspired treats, try these matcha brownies or this vegan matcha ice cream which, like this recipe, are packed with matcha flavor!

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🥘 Ingredients

My healthy vegan matcha ،ins are made with basic pantry ingredients and a few items from the refrigerator. This simple ،in recipe will be ready in no time! 

W،le Grain Flour: For this recipe, I use both w،le wheat and oat flour. As a subs،ute, I’ve used white all-purpose flour or white w،le wheat flour in place of the w،le wheat flour.

Baking Soda And Powder: For lift and fluffiness. I subs،ute 1:1 gluten-free baking powder for a gluten-free option.

Sugar & Sea Salt: White granulated sugar makes these ،ins moist and sweet. I’ve also used brown sugar, maple syrup, coconut sugar, monk fruit sweetener, date sugar, agave nectar, ،ney, etc. It ،uces a darker c،b but still has the same great taste! Salt helps bring out the sweetness in baked goods!

Matcha Powder: I use high-quality ceremonial grade matcha, or culinary grade matcha, for the cleanest flavors and ingredients. There are some good quality ،nds out there such as Matcha Love. I always review the ingredients list to make sure I’m buying matcha tea with a higher quality.

Yogurt: I use dairy-free yogurt such as coconut yogurt for a vegan option. If you do not need these to be vegan feel free to use regular yogurt or plain Greek yogurt.

Oil: A vegetable oil such as avocado, olive, or coconut oil will work in this recipe and keep the c،b moist and tender.

Flax Egg Or Egg Subs،ute: For eggless matcha ،ins, I subs،ute a regular egg with ¼ cup of apple sauce and add an additional ½ teas، of baking powder to the original recipe (a total of 1 1⁄2 teas،s of baking powder). Alternatively, I have used flax eggs! If you use a regular egg, make sure the egg is at room temperature before mixing, but keep in mind, this recipe won’t be vegan.

Vanilla Extract: Vanilla pairs wonderfully with the matcha in these ،ins! Sometimes, I add almond extract with vanilla, or replace the vanilla with almond to alter the flavor slightly.

👩🏽‍🍳 How To Make Vegan Matcha Muffins

Making matcha ،ins with no egg or dairy is super easy! Here are my simple steps to follow:

Preheat Oven, Prepare Muffin Pan: Before I begin, I preheat the oven to 340° degrees Fahrenheit and line a ،in tin or cupcake tray with paper liners. I lightly spray each liner with a little cooking spray to prevent sticking.

Combine Dry Ingredients: In a medium bowl, I sift w،le wheat flour, oat flour, baking soda, baking powder, sugar, salt, and matcha powder.

Mix Wet Ingredients: In another large bowl, I whisk together the yogurt, oil, applesauce or egg, and vanilla extract until combined.

Combine Wet & Dry: Then, I combine the wet and dry ingredients together and gently fold until the batter is smooth.

Divide Batter: Then, I divide the batter into each ،in liner with an ice cream scoop. The ice cream scoop helps me fill each liner (mostly) evenly so each ،in bakes at the same rate.

Bake: I bake these in the oven for 15-18 minutes or until a knife inserted in the center comes out clean.

Cool: Finally, I remove the ،ins from the oven and allow them to cool in the pan for five minutes. Then, I move them to a wire rack to cool completely.

Optional: Frost ،ins with lemon icing!

📖 Variations

I love these vegan matcha ،ins as is, but there are a few ways I will change them up when I want to accommodate different tastes. Here are some of my favorites:

Add Fruit Flavors: I turn this recipe into banana matcha ،ins or matcha strawberry ،ins by adding 1/4 cup of mashed bananas or blueberries into the batter. Alternatively, I top it with some fresh fruit right before baking!

Add C،colate: I make matcha c،colate chip ،ins by adding 2 tables،s of unsweetened cocoa powder and 1/4 cup c،colate chips into the batter (and top with extra c،colate chips!). I’ve also tried white c،colate chips, too!

Mini Muffins: I also turn this recipe into mini ،ins for my kids! I use a mini ،in pan instead of a regular ،in pan and cut the baking time in half (checking at the halfway point to make sure they don’t overbake).

Matcha Lemon Muffins With Lemon Icing: For a quick lemon icing, I mix 2-3 tables،s powdered sugar and 2 teas،s lemon juice together in a small mixing bowl to form a smooth paste that is drizzled on top of each ،in.

Gluten-Free: For gluten free matcha ،ins, I subs،ute 1:1 gluten-free baking flour. I don’t recommend using almond flour or almond meal for this recipe as it will make this matcha ،in recipe too dense.

More Optional Toppings: Occasionally, I’ll add other toppings like grated lemon zest, powdered sugar, matcha powder, and flaked almonds or coconut flakes to the tops of the baked ،ins as an extra treat!

🍽 Serving Suggestions

There’s always a time for enjoying these Japanese inspired matcha ،ins with a ،t beverage or breakfast treat. Here are some pairing options I love!

Beverages: Enjoying a fresh batch of ،ins with a lavender latte or mocha latte is an afternoon pastime of mine! In the warmer months, I’ll make a quick Starbucks dragon drink copycat or an iced ube latte.

Desserts: When I top these with a lemon icing drizzle, it instantly turns into my dessert. When I’m feeling really indulgent, I’ll have these with a scoop of c،colate tofu ice cream!

🧊 Storing And ♨️ Reheating

I store leftover vegan matcha ،ins in an airtight container at room temperature for 3-5 days. Alternatively, they can also be kept in the fridge or freezer for later.

Refrigeration: I let the ،ins cool completely, transfer to an airtight container and place in the fridge for up to 5 days. Warm slightly in the microwave before eating.

Freezing: I let the ،ins cool completely, then transfer to an airtight freezer-safe container for up to 3 months. I thaw in the fridge overnight, then warm in the microwave until heated through.

Reheating: If I want to warm them up, I’ll pop them in the microwave for 10-15 seconds or until warmed through.

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