These one bowl matcha muffins are easy to make and perfect for a quick breakfast or snack! They’re gluten free, dairy free and can easily be made refined sugar free.
I love matcha, so I have no idea why it’s taken me over two and half years to share some recipes on the blog using matcha!
These matcha muffins are an easy to make gluten free recipe with just the right amount of fluff, sweetness and matcha flavor.
They can easily be made dairy free and refined sugar free for a healthy mid-day treat.
They have a vibrant green color and are perfect for a quick snack or grab and go breakfast like my matcha pancakes! If you love this recipe, sure to try my matcha cupcakes next!
How to make matcha muffins
PREP. Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity muffin tin with liners and set aside.
MIX WET. Whisk together all wet ingredients in a large mixing bowl.
WHISK IN DRY. Mix in the dry ingredients, making sure to spoon and level the flour, don’t scoop right from the bag.
SCOOP. Scoop into the prepared tray, filling about 3/4 of the way up. If you want large muffin tops, make 11 muffins and fill each all the way to the top. This is what I usually do!
BAKE. Bake for 18-24 minutes or until a toothpick comes out clean.
COOL. Let cool in the tray for about 10 minutes, then carefully remove each muffin and let cool on a wire rack.
SERVE. Once cool, you can drizzle with a simple mix of powdered sugar and milk for a touch more sweetness, or leave as is!
How to store and freeze
Once prepared, these matcha muffins will keep for about 3-5 days. I like to store them in the fridge if they won’t be eaten within about 2 days, but either way, keep them in a container so they don’t dry out.
While I have not personally tried freezing these muffins, I do think it would work just fine! They should keep in a freezer safe bag for up to 2 months.
Let them defrost, then reheat in the oven until warm through the center.
Ceremonial vs. Culinary Grade Matcha
If you are not too familiar with matcha, it is essentially powdered green tea leaves. It’s traditionally consumed in East Asia in the form of tea, but can be used in all sorts of baked goods as well.
Ceremonial matcha is usually used for tea because it does not have quite as bitter a flavor as culinary grade.
You want to reserve culinary grade matcha for cooking because you will pair it with things like sugar to balance out the bitter flavor. So culinary grade is generally not used for tea/lattes.
For this recipe you can use either ceremonial or culinary grade matcha, I happened to used culinary matcha because it is often more affordable.
EGGS. This recipe calls for two eggs, and I have not tested an option without eggs.
My suggestion would be to use either applesauce, flax eggs or a store bought egg replacer like the one from Bob’s Red MIll.
They won’t have the same fluffy texture as the egg version, but the flavor will still be great! You will have more success using an egg replacer if you use regular all purpose flour (not gluten free). This will help the muffins rise better and yield a fluffier texture. Omitting both eggs and gluten makes things tricky!
FLOUR. This recipe calls for both all purpose flour and almond flour. I used gluten free all purpose baking flour, but you can use regular all purpose flour if you are not gluten free.
The almond flour helps add moisture to the muffins and make them fluffier, but you can swap for half the amount (so an additional 1/2 cup) of all purpose flour if you need a nut free option.
DAIRY. You can use either butter, coconut oil or vegan butter for this muffins.
Try these muffin recipes next!
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by: claire cary
- 2 eggs
- ⅓ cup melted butter or coconut oil
- ½ cup granulated sugar of choice I used white sugar
- 2 tsp vanilla extract
- ¾ cup non-dairy milk I used almond
- 1 ¼ cup gluten free all purpose flour can sub regular AP flour
- 1 cup almond flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- 3-4 tsp matcha depending on flavor preference
- ¼ tsp salt
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12 cavity muffin tin with liners and set aside.
- Whisk together all wet ingredients in a large mixing bowl.
- Whisk in the dry ingredients, making sure to spoon and level the flour, don't scoop right from the bag.
- Whisk until smooth.
- Scoop into the prepared tray, filling about 3/4 of the way up. If you want large muffin tops, make 11 muffins and fill each all the way to the top.
- Bake for 18-24 minutes or until a toothpick comes out clean.
- Let cool in the tray for about 10 minutes, then carefully remove each muffin and let cool on a wire rack.
What if part of the plain flour is replaced with unflavoured protein powder? Anyone have tried?
Claire Cary says
I haven’t tried this myself! If you do, I would maybe sub 1/4 cup of flour for protein powder and see how that goes.
Hi! Can I sub the coconut oil with another type of oil or butter? Thanks!
Claire Cary says
You can use butter!
Simple, easy and yummy! I used 4 tbs of Matcha for the colour and flavour.
The sweetness is perfect for me but my teen daughter wanted more sugar so I added icing for her. I will try to add white chocolate chips next time.
Claire Cary says
Yum! Love these with some white chocolate!