Vegan Matcha Muffins
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My delicious, easy to make vegan matcha muffins are subtly sweet with an earthy flavor. These soft and fluffy muffins 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 muffins…and I can’t get enough! I LOVE these matcha green tea muffins. In this recipe, the earthy flavors from the matcha green tea powder are mixed with sweet vanilla and lemon juice to create a delicious muffin!
We like to enjoy these sweet treats for breakfast or brunch with a glass of whole 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!
🌟 Why I Absolutely Love This Recipe
My easy matcha muffins are packed with green tea flavor and will totally satisfy a sweet tooth.
I love how these muffins turn out with the perfect texture—super soft and absolutely delightful. They’re great for meal prep, too. I often make a double batch so I can enjoy them all week long. The recipe is super easy, which makes it a breeze to whip up a fresh batch whenever I need a quick breakfast or snack.
These muffins are perfect for grabbing on the go. Whether I’m heading out the door in the morning or need a quick bite in the afternoon, they always hit the spot. Plus, they’re so simple to customize and can be adapted to gluten-free.
Not only are matcha recipes delicious, but thanks to the matcha tea powder, any recipe with matcha instantly contains additional health benefits thanks to the antioxidants and vitamins in green tea powder (source).
Plus, any vegan green tea muffin recipe can easily be as unhealthy as bakery muffins if they are loaded up with sugar and fat (making them more like a cake than a muffin!).
My healthy matcha muffins lighten things up with a few simple swaps and is much lower in calories, fat and sugar. One of my large matcha muffins has just under 200 calories vs. 400 calories for most bakery muffins AND contains about half of the fat and sugar as regular bakery muffins!
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🥘 Ingredients
My healthy vegan matcha muffins are made with basic pantry ingredients and a few items from the refrigerator. This simple muffin recipe will be ready in no time!
Whole Grain Flour: For this recipe, I use both whole wheat and oat flour. As a substitute, I’ve used white all-purpose flour or white whole wheat flour in place of the whole wheat flour.
Baking Soda And Powder: For lift and fluffiness. I substitute 1:1 gluten-free baking powder for a gluten-free option.
Sugar & Sea Salt: White granulated sugar makes these muffins moist and sweet. I’ve also used brown sugar, maple syrup, coconut sugar, monk fruit sweetener, date sugar, agave nectar, honey, etc. It produces a darker crumb 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 brands 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 crumb moist and tender.
Flax Egg Or Egg Substitute: For eggless matcha muffins, I substitute a regular egg with ¼ cup of apple sauce and add an additional ½ teaspoon of baking powder to the original recipe (a total of 1 1⁄2 teaspoons 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 muffins! 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 muffins 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 muffin 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 whole 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 muffin liner with an ice cream scoop. The ice cream scoop helps me fill each liner (mostly) evenly so each muffin 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 muffins 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 muffins with lemon icing!
💭 Expert Tips
My #1 Secret Tip for this recipe is to ensure the quality of the matcha powder.
To find the highest quality matcha, I choose organic matcha powder that has been tested for heavy metals, and has no additives to mask the taste. Organic ceremonial grade matcha is the best of the best, but be sure to look into each brand’s practices and testing results. Ceremonial grade matcha provides a smooth finish with a clean flavor that is more enjoyable.
Other Tips To Keep In Mind:
- Don’t Overmix: For best results, I only mix the batter until combined. A few lumps in the batter are normal. Overmixing will remove the air and produce a dense or tough muffin.
- Even Scoops Matter: I use an ice cream scoop or cookie scoop to scoop the batter into the muffin tin. This will help ensure all the muffins are the same size, which means they will all bake at the same rate too!
- Don’t Skip The Muffin Liners! They make clean-up so much easier and ensure that the muffins will easily come out of the pan. However, if I don’t have muffin cups or can’t find them, I will grease the muffin tin really well with butter or olive oil cooking spray.
- Don’t Overbake! Overbaking will produce a dense and dry muffin. I remove the muffins as soon as a toothpick inserted in the center comes out clean or with only a few crumbs attached.
- Cool Properly: I let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. This prevents them from becoming soggy.
📖 Variations
I love these vegan matcha muffins 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 muffins or matcha strawberry muffins 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 Chocolate: I make matcha chocolate chip muffins by adding 2 tablespoons of unsweetened cocoa powder and 1/4 cup chocolate chips into the batter (and top with extra chocolate chips!). I’ve also tried white chocolate chips, too!
Mini Muffins: I also turn this recipe into mini muffins for my kids! I use a mini muffin pan instead of a regular muffin 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 tablespoons powdered sugar and 2 teaspoons lemon juice together in a small mixing bowl to form a smooth paste that is drizzled on top of each muffin.
Gluten-Free: For gluten free matcha muffins, I substitute 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 muffin 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 muffins as an extra treat!
🍽 Serving Suggestions
There’s always a time for enjoying these Japanese inspired matcha muffins with a hot beverage or breakfast treat. Here are some pairing options I love!
Beverages: Enjoying a fresh batch of muffins 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 chocolate tofu ice cream!
🧊 Storing And ♨️ Reheating
I store leftover vegan matcha muffins 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 muffins 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 muffins 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.
❓Recipe FAQs
How do I know if my matcha powder is fresh or good quality?
When I’m determining if my matcha powder is fresh and good quality, I look for the following things:
1) Vibrant color – fresh matcha should be a bright, vibrant green. If it’s dull green or brownish it likely is low-quality or has lost its freshness.
2) Smooth texture – it should feel fine and silky vs. coarse or gritty.
3) Slightly sweet aroma & taste – fresh matcha should have a grassy, earthy and slightly sweet scent and taste. It should not smell or taste super bitter or pungent, which could mean it’s stale.
HOW DO I BEST AVOID DENSE TEXTURE IN THESE MUFFINS?
To avoid a dense texture, I recommend following these tips: don’t over-mix the batter which over develops the gluten in the flour, leading to tough, dense muffins. Make sure your baking powder and soda are fresh and active. You can test their freshness by adding a little baking powder to warm water or baking soda to vinegar—if they fizz, they’re still good. Measure your flour using the spoon and level method, vs. scooping it out of the bag. And finally, use room temperature ingredients for easier mixing and a lighter texture.
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🎥 Watch How to Make It
Vegan Matcha Muffins (Easy And Fluffy!)
My delicious, easy to make vegan matcha muffins are subtly sweet with an earthy flavor. These soft and fluffy muffins 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!
Servings: 12 muffins
Calories: 198kcal
Ingredients
- 1 cup whole wheat flour
- ⅓ cup oat flour
- ½ tsp baking soda
- 1½ tsp baking powder remove ½ tsp if making with a regular egg
- ¾ cup white sugar
- pinch of salt
- 1½ tbsp matcha powder
- 1 cup yogurt coconut or Greek yogurt
- 1 tbsp lemon juice
- ½ cup olive oil or coconut oil
- ¼ cup apple sauce or 1 flax egg or 1 room temperature egg
- 1 tsp vanilla extract
Optional Toppings
- lemon icing
- grated lemon zest
- powdered sugar
- matcha powder
- flaked almonds
Instructions
- Preheat the oven to 340°F / 170°C. Line a 12 muffin-cupcake tray with paper liners. Set aside.
- Sift whole wheat flour, oat flour, baking powder, baking soda, soda, sugar, salt, and matcha powder into a medium bowl.
- In a separate small bowl, whisk together yogurt, oil, apple sauce, flax egg, or egg, and vanilla extract until combined.
- Add the flour mixture to the yogurt mixture and gently fold until the batter is smooth. Avoid over mixing.
- Divide the batter among 12 muffin liners. Bake for 15-18 minutes until an inserted toothpick comes out clean.
- Allow the muffins to cool in the pan for five minutes before removing. Transfer to a wire rack to cool completely.
- Store muffins in an airtight container in a cool dry place for up to three days.
Notes
- To make this recipe vegan friendly simply substitute the egg with ¼ cup apple sauce and add an additional ½ tsp of baking powder (total of 1½ tsp baking powder). If you’re using a regular egg, be sure to only use 1 tsp of baking powder. You can also use a flax egg and 1 tsp of baking powder.
- To make this recipe Gluten Free substitute the whole wheat flour with gluten free flour and Gluten free baking powder
- Coconut sugar can be used as a substitute for white sugar however it will produce a darker crumb but will still have the same great taste!
- Make sure not to over mix the batter as this will remove the air and produce a dense muffin.
- Lemon icing: Mix 2-3 tbsp powdered sugar and 2 tsp lemon juice together in a small mixing bowl to form a smooth paste that can be easily drizzled. Drizzle icing on top of each muffin.
Nutrition
Serving: 1muffin | Calories: 198kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 113mg | Fiber: 1g | Sugar: 13g
Excellent, moist muffins! Perfectly sweet and easy to make 🙂
Aw yay!! I’m so glad you loved this recipe Alina!
Absolutely love these matcha muffins! My two favorite things in one.
Thanks so much Caitlin! 🙂
These were so unique and fun to make! The whole family loved them! 🙂
Aw yay! Thanks Kris!
I bet these would be delicious for breakfast! YUM. Thanks for a great recipe.
They really are!! Enjoy!
These matcha muffins are fantastic! Just the right amount of the signature matcha flavor, and the texture is perfect. Definitely a new breakfast favorite!
Thanks so much Nathan! So glad you liked it!
Loving the earthy flavor of these soft and fluffy muffins. They make a scrumptious breakfast.
Thanks so much Kathleen! So glad you liked them!
These muffins were so tasty and moist! I love matcha!
Aw yay!! I’m so happy to hear that Savannah! 🙂
Sounds very delicious and perfect for breakfast! Could I use soy yogurt instead of coconut? My daughter is allergic to coconut and I would love to make these for her.
Hi Beth! I think soy yogurt should work! I haven’t tested it with soy specifically, but it has a similar consistency to coconut yogurt so I can see it working well!
What fun vibrant muffins. I bet they taste amazing too.
Thank you! Yes they do – you will love these!
I loved making this recipe. I found it pretty easy and delicious! I love matcha!
Thank you so much Tavo! So glad you liked it!
I never liked matcha but this recipe is tempting me to bake matcha muffins! Will bake for my kids!
You know, I was always skeptical of matcha as a baking ingredient before I made these muffins too! But now I can’t get enough of them – so I’m sure you and your kids will love this recipe!
I am obsessed with matcha but what really did it for me and brought these muffins to next level was the lemon icing. What a great combination of flavors. These were so good and I will definitely be making them again.
Yay! So happy to hear that Mireille!! 🙂