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DessertsParty

Matcha + Raspberry Muffins

by Roxy, So Vegan May 29, 2016December 27, 2021
May 29, 2016December 27, 2021
Vegan Matcha Muffins Recipe

Matcha is finely ground tea powder and it gives our muffins their lovely vibrant green colour, as well as a wonderfully subtle umami flavour.

  • Keep an eye on the muffins in the oven and make sure they don’t over-bake because the tops will go from a lovely green to a browny-green quite quickly.
  • You can substitute the raspberries with another berry such as blueberries or blackberries.
  • Store these muffins in an airtight container for 3-5 days.
Vegan Matcha Muffins Recipe

Matcha + Raspberry Muffins

Serves: 12 muffins Prep Time: 10 minutes Cooking Time: 13-15 minutes 13-15 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 280 g (9.9 oz) plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda in the US)
  • salt
  • 1.5 tbsp matcha powder
  • 180 g (6.3 oz) golden caster sugar
  • 180 ml (6.1 fl.oz) plant-based milk
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 4 tbsp coconut oil, melted, plus extra for greasing
  • 1 cup raspberries

Method

  1. Preheat the oven to 180ºC fan / 400ºF and place 12 paper (or silicone) muffin cups in a 12 hole muffin tray. 
  2. In a large bowl combine the flour, baking powder, bicarbonate of soda powder, a pinch of salt, and matcha powder.
  3. In another separate bowl, mix the sugar, plant-based milk, vanilla extract, lemon juice, apple cider vinegar, and coconut oil.
  4. Pour the wet mixture into the dry mixture and stir to combine making sure you don’t over mix.
  5. Next fold in the raspberries and divide the mixture evenly between the 12 paper muffin cases. Bake for 13 - 15 minutes or until a toothpick comes out clean. Be careful not to over bake the muffins as they will go from a vibrant green to a dull green very quickly.
  6. Remove the muffins from the tray and leave to cool before serving.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
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2 Comments

Valentina Cocco May 1, 2017 - 7:48 pm

Great recipe! I used soy milk and no topping but it worked perfectly: finally a good matcha muffin recipe. Thank you. 🙂

Reply
Roxy May 2, 2017 - 2:00 pm

Hi Valentina, glad you enjoyed the recipe 🙂 Take care, Roxy (So Vegan)

Reply

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