Vegan Matcha Muffins with Almonds
Table of Contents
If you love matcha, these vegan matcha muffins are an easy way to bake it into everyday snacks and nice treats for breakfast.
These vegan matcha muffins with almonds are soft, lightly sweet, and full of green tea flavor. Made without eggs, they’re a great option for eggless breakfast muffins that still feel satisfying and balanced. Matcha brings a subtle earthiness and bright color, while almonds add texture and a little crunch. This recipe is simple, approachable, and perfect if you enjoy baking with matcha.
Enjoy them warm, pack them for snacks, or bake a batch for the week ahead. If you’re looking for everyday green tea muffins, this recipe fits right in.
Do you like matcha desserts and frozen treats? Try our Vegan Matcha Cake and the Strawberry Matcha Latte Popsicles. And if you like colorful desserts, try our popular Ube Mochi Muffins
💡Do you want to explore Matcha? Get some history facts in this article
🍵Why this recipe works
- 🍵 Balanced matcha flavor: Using matcha thoughtfully adds color and green tea depth without overpowering the muffins.
- 🌱 Naturally egg-free: The recipe is designed without eggs, giving the muffins a tender crumb while keeping them suitable for vegan baking.
- 🌰 Almonds add texture: Chopped almonds bring a gentle crunch that contrasts nicely with the soft muffin base.
- 🧁 Everyday-friendly: These muffins work well for breakfast, snacks, or make-ahead baking without feeling heavy.
📝Ingredients
- 🌾 All-purpose flour
- 🌰 Almond flour
- 🧁 Baking powder
- 🧂 Baking soda
- 🧂 Salt
- 🍵 Matcha powder
- 🍬 Granulated sugar
- 🌰 Toasted sliced almonds
- 🥛 Almond milk
- 🛢️ Vegetable oil
- 🍎 Apple cider vinegar
🕐How to make this Vegan Matcha Muffins
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
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Tips for better results
- 🍵 Measure matcha carefully: A little goes a long way. Too much can make the muffins bitter. I made this mistake in the past. I added nearly three times more matcha powder than needed. The result? A super bitter and too dark cake. Not again!
- 🥛 Use room-temperature ingredients: If you bake often, you know the trick. This helps the batter mix smoothly and bake evenly.
- 🔥 Do not overbake: Pull the muffins as soon as a toothpick comes out mostly clean to keep them tender.
- ❄️ Let them cool slightly: Matcha flavor settles as the muffins cool, improving taste and texture. This is important if you want to taste the natural matcha flavors.
❓FAQs about the Vegan Matcha Muffins with Almonds
What type of Matcha should I use for the Vegan Matcha Muffins?
Any type of culinary grade Matcha powder which is a green tea powder can be used in this recipe. It is recommended to use a high-quality, ceremonial grade Matcha powder for the best flavor and color. The type of green tea used should be Matcha powder specifically, as it has a distinct flavor and fine powder consistency that works well in baking
Can I make these muffins gluten-free?
They are not gluten-free as written, but you can test a 1:1 gluten-free flour blend if needed.
How should I store vegan matcha muffins?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Can I freeze these muffins?
Yes. Freeze the muffins once cooled for up to 2 months. Thaw at room temperature or warm briefly before serving.
What type of vegetable oil should I use for this recipe?
In this recipe, vegetable oil is used as a replacement for dairy butter. Vegetable oil is a common ingredient used in vegan baking as it helps to keep the muffins moist and provides a neutral flavor. We used safflower oil, but you can use corn, canola, or sunflower oil if you prefer. Coconut oil would add an intense flavor.
📖RECIPE CARD
Vegan Matcha Muffins with Almonds
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon matcha powder
- ¾ cup granulated sugar
- 1 cup almond milk
- 6 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- ⅓ cup toasted sliced almonds
Instructions
- Preheat oven to 350℉/175℃
- In a medium bowl combine the flour, baking powder, baking soda, salt, and matcha powder. Stir to evenly distribute everything
- In a large bowl, combine the almond milk, apple cider vinegar, oil, and sugar. Whisk until well blended and the sugar is starting to dissolve
- Add the flour mixture and almond flour into the wet ingredients and mix until just combined. Do not over mix
- Pour batter into the prepared muffin pan and shake to level
- Cover the batter with a single layer of sliced almonds
- Bake for 18-20 minutes until aa inserted toothpick comes out clean
- Allow to cool in the muffin pan for at least 5 minutes before removing and allow to cool completely
- Bring to room temperature or warm in the oven before eating!
Notes
- Quick to make with a delicate crumb, the almond flour adds some extra protein to this lightly sweet muffin
- You don’t have to use salt
- Combining the wet ingredients and dry ingredients separately is important for the texture of this recipe
- Dissolving the sugar into the wet ingredients will create the most delicate light texture
