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