These matcha muffins take all of your favorite green tea flavors and marry them up in a deliciously easy and healthy muffin recipe! It doesn't have to be St. Patrick's Day to enjoy this naturally green food! Perfect easy breakfast that is gluten free, vegan, less than 200 calories per muffin and baked in only 30 minutes!
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I don't know about you but one of my absolute favorite treats is an iced matcha latte. If you're a fan of the green tea powder like me then you have got to try these matcha muffins.
There are a ton of muffin recipes here to choose from so after you give this one a try be sure to try our protein blueberry muffins (a top 10 recipe here on Momma Fit Lyndsey) or our banana muffins made with almond flour!
Why You Will Love This Recipe
- Perfect texture. These matcha muffins are moist and fluffy - everything you want in a morning pastry.
- You can use matcha powder or collagen for this recipe. Whatever matcha you have works perfectly or you can buy matcha tea online to try this recipe. You can opt for ceremonial, but I've found that in baking you don't necessarily need ceremonial - just look for culinary grade. For a matcha latte I always recommend ceremonial or collagen.
- Great for many dietary restrictions. These matcha muffins are healthy and under 200 calories per serving as well as being gluten free, dairy free and vegan!
- Made with less sugar using Bake Believe stevia white chocolate chips and Truvia Baking blend.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- White chocolate chips: I used Bake Believe brand to keep these matcha muffins low in sugar. You can use any white chocolate chip brand you like or even try milk or dark chocolate chips.
- Gluten free flour: Any all purpose flour will work, I used Bob's Red Mill 1-for-1 gluten free flour. I have not tried substituting any other flours. If you'd like to experiment with a muffin recipe with almond flour, try my almond flour banana muffins.
- Matcha powder: I used Vital Proteins Matcha Collagen. You may try your favorite ceremonial or culinary grade power but if using matcha powder over collagen reduce the amount from ¼ cup to 1 tbsp.
How to Bake this Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Preheat oven to 425F. Line a muffin tin with baking cups and spray them with coconut oil or cooking spray. Into a medium bowl add flour, baking soda, baking powder, matcha collagen and salt. Whisk together and set aside.
- Add wet ingredients to a large bowl and stir together until well mixed.
- Add dry ingredients and stir until just blended. Fold in chocolate chips.
- Use an ice cream scoop to evenly portion out 12 matcha muffins. Bake at 425F for 5 minutes. Reduce the heat to 350F and bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean.
Expert tips
- These matcha muffins are made using Vital Proteins Matcha Collagen. To use powder reduce from ¼ cup collagen to 1 tablespoon powder.
- Fill muffin liners ¾ of the way full so that matcha muffins bake evenly and you have enough batter for 12.
- Use paper or silicone liners to reduce mess and sticking. I like the parchment paper liners that work really well for baking.
- Storage: store cooled muffins in an airtight container on the counter for up to 2 days or store in the refrigerator for up to 5 days.
- Freezer: freeze cooled muffins an a freezer-safe container for up to 3 months.
FAQs
Yes, not only does it provide gorgeous color but gives all of the benefits of green tea.
They are a great flavor combo which is why vanilla extract is used in this recipe. You could also try lemon extract for another great flavor pairing.
According to Jade Leaf, it has to do with the age of the leaves. Culinary tends to be more muted in color while ceremonial has a vibrant shade of green.
Related Recipes
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Matcha Muffins
Ingredients
Dry Ingredients
- 2 cups gluten free flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup Vital Proteins Matcha Collagen or 1 tablespoon matcha powder
Wet Ingredients
- ½ cup Truvia Baking Blend
- ¼ cup coconut oil softened
- 3 medium ripe bananas
- ⅓ cup dairy free Greek yogurt
- ½ cup applesauce
- 1 teaspoon vanilla extract
Other Ingredients
Instructions
- Preheat oven to 425F. Line a muffin tin with baking cups and spray them with coconut oil or cooking spray.
- To a medium bowl add flour, baking soda, baking powder, matcha collagen and salt. Whisk together and set aside.
- Add wet ingredients to a large bowl and stir together until well mixed. Add dry ingredients and stir until just blended. Fold in chocolate chips.
- Use an ice cream scoop to evenly portion out 12 muffins.
- Bake at 425F for 5 minutes. Reduce the heat to 350F and bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean.
- Allow muffins to cool in pan on a baking rack.
Notes
- These matcha muffins are made using Vital Proteins Matcha Collagen. To use powder reduce from ¼ cup collagen to 1 tablespoon powder.
- Fill muffin liners ¾ of the way full so that muffins bake evenly and you have enough batter for 12.
- Use paper or silicone liners to reduce mess and sticking. I like the parchment paper liners that work really well for baking.
- Storage: store cooled muffins in an airtight container on the counter for up to 2 days or store in the refrigerator for up to 5 days.
- Freezer: freeze cooled muffins an a freezer-safe container for up to 3 months.
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