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](https://www.wearesovegan.com/wp-content/uploads/2021/07/veganmatchamuffinsrecipeh2.jpg)
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2 Comments
Great recipe! I used soy milk and no topping but it worked perfectly: finally a good matcha muffin recipe. Thank you. 🙂
Hi Valentina, glad you enjoyed the recipe 🙂 Take care, Roxy (So Vegan)