Gluten-Free Vegan Matcha Muffins

These Gluten-Free Vegan Matcha Muffins are moist and fluffy, beautifully colourful, and have a lovely matcha flavour. The recipe is easily customisable and comes together in one bowl, and they are refined sugar free too. Great for dessert, a snack, breakfast, brunch or meal prep.

Tips for baking with matcha

• For baking, you can use baking-grade matcha, you don't need to use the fancy drinking-grade matcha.
• If you want to enhance the green colour of the matcha, you can add a tiny pinch of spirulina powder, which has a naturally more vibrant green colour compared to matcha.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in a mixing bowl.

Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

• Divide the batter between muffin cases in a muffin/cupcake tin.

• Sprinkle over flaked almonds, if desired.

• Bake for 15-20 minutes.

Substitutions you can make to this recipe

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
• For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds, and use a nut-free plant-based milk.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.

Ingredients you can add to these muffins

• Raspberries.
• Strawberries.
• Dried cranberries.
• You can sprinkle over some flaked almonds or coconut flakes before baking, if desired.

How long do these muffins keep for?

These muffins do taste best when fresh, but keep covered in the fridge for up to a few days.

More matcha recipes

• Matcha Strawberry Cake
• Matcha Chocolate Truffles
• Matcha Baked Donuts
• Matcha Brownies
• Matcha Shortbread Cookies
• Matcha Sweet Potato Mochi

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Matcha Muffins

These Gluten-Free Vegan Matcha Muffins are moist and fluffy, beautifully colourful, and have a lovely matcha flavour!

5 from 2 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: Japanese

Keyword: gluten-free matcha muffins, gluten-free vegan muffins, vegan matcha muffins

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

Calories: 191kcal

Author: Rhian Williams

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 230 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 2 tablespoons lemon juice *
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) **
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 1 ½ teaspoons matcha powder to taste ***

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla, salt and ground almonds.

• Sift in the flour, baking powder, bicarbonate of soda and matcha powder.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Transfer the mixture between muffin cases in a muffin tin.
• Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
• These muffins taste best eaten on the day they're made, but keep for a few days.

Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the muffins fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

**You can alternatively use almond flour.

***If you want to enhance the green colour of the matcha, you can add a tiny pinch of spirulina powder, which has a naturally more vibrant green colour compared to matcha.

Nutrition Facts

Gluten-Free Vegan Matcha Muffins

Amount Per Serving

Calories 191 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g25%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Sodium 51mg2%

Potassium 50mg1%

Carbohydrates 20g7%

Fiber 3g12%

Sugar 9g10%

Protein 4g8%

Vitamin A 25IU1%

Vitamin C 1mg1%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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