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🍵 Matcha Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour or a 1:1 gluten-free flour
- 1 tablespoon matcha powder NOT tea leaves
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup soy milk
- ¼ cup non-dairy yogurt
- ⅔ cup sugar
- ¼ cup oil
- 1 teaspoon vanilla extract
To Add Later
- ¾ cup vegan chocolate chips
Instructions
- Preheat the oven to 350° F. Line your muffin pan.
- In a large bowl, mix together the dry ingredients until they're well incorporated. Make a well in the center of the dry ingredients, and add the wet ingredients to the dry. Mix well until you have a smooth batter, then fold in the chocolate chips.
- Use a spoon or ice cream scoop to fill the cups of the muffin pan until they're approximately ¾ full, and bake for 22 to 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool completely in the pan before serving.
Notes
You can use white wheat flour in place of the all-purpose flour, but the muffins won't be as vibrant green.
These muffins will keep for 2 to 3 days on the kitchen counter or up to 1 week in the refrigerator.
Servings 12
Nutrition
Calories: 227kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 231mg | Potassium: 90mg | Fiber: 2g | Sugar: 18g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg
