Vegan matcha muffins – oil-free

These vegan matcha muffins are the best. You will need only 8 simple ingredients and minimum effort to make them!

Plus, the muffins are oil-free and dairy-free.

One more reason why you should keep scrolling!

Why these matcha muffins are great?

• Simple to make;
• Takes only 30 minutes;
• Affordable ingredients;
• They have a nice, green tea flavor;
• Fluffy, moist, filling;
• Great for all seasons;
• Kids and guests friendly.

What is matcha? What to use it for?

Matcha is a dried green leaves powder that has a strong green color.

It is cultivated and mostly used in Japan.

Japanese people make matcha tea, matcha latte and different matcha desserts (so, in Japan, it is not weird to make matcha muffins) with this powder. In case you want to read more about matcha and it’s benefits for health, check out this article.

It has a strong, bitter flavor because of the high concentration of leaves. It is basically dried powder green leaves.

Still, it is delicious if you know how to prepare it.

If you are interested in making matcha latte/tea, check out my step-by-step blog post.

Where can I find matcha powder?

In Asian markets or online.

As I mentioned, matcha powder comes from Japan, so you can find it in any Asian market.

If you want a bigger variety, look on Amazon on other healthy online shops.

I ordered mine on iHerb. Take a look here at the matcha powder that I have if you wish.

Also, check out this matcha powder from Amazon. I believe it is delicious and authentic.

The decision is yours.

How many calories are in this vegan matcha muffins?

Each muffin has 140 calories (with the optional ingredient – walnuts). Which is quite fine, because you don’t want to eat a lot of muffins in a day.

One or two muffins per day is the maximum, I would say. If you think that you can’t eat them all in a few days, then you can anytime freeze them.

How to store the matcha muffins?

• On the room temperature. You can cover them with a towel at room temperature for up to 2-3 days. It is better than keeping them in the fridge, where it is likely that they will moist too much.
• In the freezer. Nice choice when you feel like you will not be able to eat them all. Store them in a container or plastic bags for up to 4 months. Whenever you want to serve them, just heat them up in the microwave for a couple of minutes or in the oven for 5-10 minutes.

How to make the vegan matcha muffins? Ingredients & step-by-step instructions

I’ll walk you through the ingredients and instructions for making the matcha muffins, and then I will give you some of my tips about sugar quantity, gluten-free options, milk substitute, where to buy matcha and probably other related details.

Ingredients for the matcha muffins

• Granulated flax seeds (or chia seeds)
• Water
• All-purpose flour
• Granulated sugar
• Baking soda or baking powder
• Salt
• Plant-based milk (I used soy milk)
• Matcha powder
• Walnuts (optional)

Instructions for the matcha muffins

1. In a small bowl, add the flax seeds and water. Mix slightly and set aside for 10 minutes. The mixture will become jelly. It is called flex egg (replaces classic eggs in baking).
2. Meanwhile, in a large bowl, add the flour, sugar, soda/baking powder and salt. Stir until combined.
3. Next, take another medium bowl and pour in the plant-based milk along with the matcha powder. Whisk well for a couple of minutes (if you have lumps, don’t worry, they will hopefully dissolve when combined with dry ingredients).
4. Then, add the wet mixture into the dry one and stir (but don’t overmix the batter).
5. Optional, you can add walnuts or other nuts, dried fruits, chocolate chips.
6. Pour the batter into the muffin form Keep in mind that they will rise, so don’t overfill the muffin form with batter.
7. Bake for about 20 minutes on 175 C / 350 F.
8. Let them cool for at least 10-20 minutes before serving

https://youtu.be/-ECB3CnO-DE

Related recipes:

• healthy buckwheat muffins

Tips for the vegan matcha muffins

Here are some of my tips and general advice on baking, that you may want to know:

• Don’t overmix the batter, because the matcha muffins won’t be as fluffy and moist.
• Flex egg help with holding the ingredients better when baking and eating. But you can replace the flax seeds with chia seeds, which will work perfectly.
• As I said, I used soy milk for this recipe, but I’ve also tried fatty coconut milk and it works perfectly. If you don’t care about fat, try coconut milk. Other plant-based kinds of milk work fine as well.
• The amount of sugar that I used is medium-low I would say. If you prefer the muffins sweeter, feel free to add more sugar (1/2 cup instead of 1/3).
• Use gluten-free flour if you wish. The ratio is 1:1. If you want to opt for a healthier version, use almond flour (1:1 ratio), buckwheat flour (1:1 ratio) or oat flour (1 cup of all-purpose flour for 1 1/3 cups of oat flour).

Vegan matcha muffins

Per muffin:

Protein: 4% of your daily dose

Net Carbs: 12% of your daily dose

Fat:4% of your daily dose

Fiber: 5% of your daily dose

Iron: 7% of your daily dose

Calcium: 4% of your daily dose

Vitamin A: 3% of your daily dose

Vitamin C: 0,3% of your daily dose

Folate: 9% of your daily dose

Potassium: 3% of your daily dose

*please note that these numbers are estimated 

Please note that I may earn a small commission from Amazon and iHerb in case you decide to buy products from these sites. 

If you liked the recipe, share the result in the comment section below, I would be glad to see the result and you may help others as well doing so.