Matcha Muffins

If you’re a fan of matcha, you have to give these healthier vegan matcha muffins a try! They're extra light and fluffy, with under 200 calories per muffin and a gorgeous green hue that rightfully hints at their subtle green tea flavour. Plus, they’re super quick and easy to make, with under 15 minutes of prep time.

Course Dessert

Cuisine Western

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Ingredients

Dry Ingredients

1 ¼ cup cake flour
1 cup blanched almond flour
1 ¼ teaspoon baking powder
½ teaspoon baking soda
1 ½ tablespoon matcha powder
¼ teaspoon salt

Wet Ingredients

⅓ cup coconut oil, melted
2 flax eggs
⅓ cup granulated sugar
¾ cup plant-based milk (I used almond milk)
¼ teaspoon almond extract

Instructions

Preheat the oven to 375ºF (190ºC) and line a muffin pan with paper cups or spray with oil; set aside.
In a medium bowl, mix together the dry ingredients – cake flour, almond flour, baking powder, baking soda, matcha powder and salt.
In a large bowl, whisk together the wet ingredients – coconut oil, flax eggs, sugar, milk and almond extract.
Pour dry ingredients into the bowl of wet ingredients and stir together using large rubber spatula, until just combined.
Evenly disperse the batter into the prepared muffin pan, about ⅔ way full using a cookie scoop or a spoon.
Bake the muffins for 15 to 18 minutes, until the tops have cracked and an inserted toothpick comes out clean. Check the muffins at 15 minutes and let them bake for a few minutes more if they don’t seem done.
Let the muffins cool in the pan for 5 minutes before removing and placing them on a cooling rack.

Notes

Special Ingredients: coconut oil, matcha powder
Storing Instructions: store in an airtight container in the fridge for up to 5 days, but they're best in the first 3 days.
Freezing Instructions: store in a freezer-friendly container for up to 3 months. Thaw them overnight in the refrigerator and bring to room temperature, if desired, before enjoying.

Nutrition