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Matcha muffins come together in just half an hour, bringing bold green tea flavor and a cozy, cakey inside. They're naturally green, vegan, gluten-free, and make for a soft, moist bite that's great for breakfast or a snack any time you want something nourishing.
Honestly, I threw these together real quick before heading out the door one morning. My family got hooked by the gentle sweetness and playful look long before my first sip of coffee. Now, whenever I need a sweet little boost to go, these are the snacks I grab.
Tasty Ingredients
- White chocolate chips: give every bite sweet, melty pockets that mix perfectly with matcha. Try the Bake Believe vegan brand if you want plant-based
- Vanilla extract: adds a light touch of warmth and pulls the green tea flavor together. Use pure vanilla for best taste
- Applesauce: works as a simple swap for eggs, keeping your muffins soft and together. Use plain, no-sugar applesauce
- Dairy free Greek yogurt: adds a creamy tang and extra moisture. Go with unsweetened to keep things from getting too sweet
- Ripe bananas: bring in natural sweetness and are easiest to mash when they're super spotty
- Coconut oil: delivers healthy fat and a touch of richness. For more coconut flavor, stick to the unrefined stuff
- Truvia Baking Blend: sweetens naturally and helps keep sugar down. You can also use coconut or regular sugar if that’s what you have
- Vital Proteins Matcha Collagen or matcha powder: gives that signature color and gentle green tea flavor. Ceremonial grade or quality brands make it extra smooth
- Salt: helps the flavors pop and balances out the sweetness
- Baking powder and baking soda: create a fluffy, tall muffin by helping them rise properly
- Gluten free flour: keeps the muffin texture light and soft. Pick a fine flour blend for best results
Simple How-To Steps
- Cool Down
- Once baked, rest the muffins in the pan on a wire rack until you can pick them up easily. Cooling a bit keeps them fluffy and they won't stick when you pull off the liners
- Bake
- Put the muffin tray into your hot oven and bake at four hundred twenty five for five minutes. Then drop the oven to three fifty and finish baking for another fifteen to twenty, until a toothpick poked in the center comes out mostly clean
- Fill the Muffin Cups
- Scoop the thick batter into your twelve liners with a spoon or ice cream scoop. Make sure to fill each about three-fourths up for rounded muffin tops
- Fold in Chocolate
- Toss in those white chocolate chips and quickly fold so they’re spread all through the batter. It’ll stay nice and hefty
- Blend Wet and Dry
- Dump the dry mix into the wet ingredients. Stir together just enough to blend—don’t go crazy or your muffins might get a bit chewy, not soft
- Stir Up the Wet Mix
- Grab your big bowl, mash those bananas smooth, then stir in coconut oil, sweetener, applesauce, yogurt, and vanilla. Keep going until it’s all glossy
- Whisk the Dry Ingredients
- In a separate bowl, shake together flour, baking powder, baking soda, salt, and your matcha. Get rid of any lumps for a smooth, green blend
- Get Your Muffin Tin Ready
- Pop liners into your muffin pan and give them a quick mist of coconut oil spray. Flip your oven on to four twenty five—hotter ovens get you that bakery muffin rise
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The best bit? Folding in white chocolate chips right at the finish. The combo of smooth green tea with those creamy sweet bursts feels like a mini party in your mouth. First time I made these, it was a rainy day baking session with my son—he couldn't get enough of the wild color and new flavor.
Storing Your Muffins
Once your matcha muffins are fully cooled, stash them in an airtight container at room temp for up to two days. Want to keep them longer? Slide them into the fridge, they'll last up to five days. Reheat for a few seconds in the microwave if you want them warm again. Frozen muffins? Let them cool, toss into a freezer bag, and they'll keep for three months. Thaw on the counter, then warm ‘em up for that fresh-baked feel
Switch-Ups for Ingredients
No Truvia? Use coconut sugar or plain granulated sugar instead. No coconut oil? Melted vegan butter or even mild avocado oil works too. For yogurt, pick any plain, thick plant-based kind—or use regular Greek yogurt if you’re not strict on vegan. You can swap matcha collagen with straight matcha powder—use one tablespoon matcha for every quarter cup collagen in the mix
How to Serve Them
Enjoy these in the morning with your favorite tea or coffee for an energizing start. Grab one for school, work, or trail snacks. Their bright green color livens up a brunch spread. For dessert, microwave a muffin and serve with dairy-free whipped cream or a big scoop of banana ice cream
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Matcha Muffins: The Backstory
Matcha is a finely ground Japanese green tea, super famous for its mellow buzz and calming kick from L-theanine. While Japanese tea ceremonies cherish it for flavor and tradition, tossing it into a muffin makes matcha fun and easy for anyone—kids, tea newbs, everyone. It feels good to share a piece of Japanese culture through a treat that's both familiar and new
Common Recipe Questions
- → Why are these muffins so green?
That awesome green color comes from matcha. This powder brings both the earthy shade and a gentle tea taste.
- → Can I swap in regular flour?
Sure thing—you can go with all-purpose flour instead of gluten-free, if you want. They'll still bake up fluffy and soft.
- → What if I don’t have dairy-free yogurt?
No worries! Use more mashed banana or unsweetened applesauce. Just know the texture might be a tad different.
- → What's the best way to keep these muffins fresh?
Pop them in a sealed container on the counter for two days or in the fridge for up to five. You can freeze them for three months, too.
- → Do I have to use white chocolate chips?
Not at all! Leave them out if you want less sweetness, or try nuts or even dark chocolate if you like.
- → Why kick off at a higher baking temp?
Cranking the oven up at the start helps the muffins puff up tall. Then you turn the heat down so they cook through nice and even.