These will hit the spot if you’re looking for a gluten-free dessert recipe. Try these rice flour matcha-flavored muffins that are rich in texture and flavor!
Rice flour is an excellent alternative for those who want to cut down on their regular flour but still get that signature taste!
They only take 30 minutes and the process is simple enough for even beginners in baking.
Put all the ingredients in a bowl, mix well until combined, then pop into your oven for 20 minutes – voila!!
I’m sure these yummy treats will make your day!
- This recipe is for you if:
- You love gluten-free muffins.
- You are looking for rice flour recipe.
- You want to make muffins with rice flour.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let’s get started!
About this recipe
- Rice flour muffins
- Gluten-free and dairy-free recipe
- Matcha treats
- Baking time is 20 minutes
Here are the ingredients (amounts are in the recipe card below).
- White rice flour: I use plain white rice flour, but you can substitute it with brown rice flour.
- Eggs: I use large size eggs.
- Sugar: I use beet sugar in this recipe. You can use any sugar of your choice.
- Oil: I use Taihaku sesame oil squeezed raw with no fragrant aroma like regular sesame oil (pressed after roasting). You can use any oil that does not have a strong smell or flavor.
- Soy milk: Please pick soy milk made from non-GMO soybeans, and the one with no flavor or sugar is added. You can substitute it with your favorite milk, such as almond or oats.
- Matcha powder: I use matcha powder made from green tea only. Please note that some matcha powder contains sugar.
- Baking powder: I use aluminum-free baking powder.
If you want more information about the ingredients, I will explain more in this recipe: Vegan Blueberry Muffins.
Let’s go over how to make these muffins! The instructions are the same as Vegan Matcha Muffins, so please check the link if you like to watch the steps.
First of all, preheat the oven to 180C/356F.
- Put eggs, sugar, oil, and soy milk in a mixing bowl and mix well with a whisk until blended.
- Add rice flour, baking powder, and matcha powder to the bowl and mix well.
- Put the dough evenly in the muffin tin.
- Bake for 20 minutes at 180C/356F.
There you go! In less than 30 minutes, you can have fluffy rice flour muffins!
Please remove them from your oven and place them on a wire rack to cool.
You can mix in your favorite ingredients, from chocolate to jam! I added pieces of chocolate bar in the photo.
They will be good for two days at room temperature and three days in the fridge.
Wrap them with cling film and store them in the freezer; they will last for one month.
Variations and Mix in ideas
If you don’t add matcha powder, they will be plain muffins. Try these variations to make your flavor!
- Mash the banana and add it to the dough
- Mix in your favorite jam
- Mix in blueberries
- Mix in chocolate chips
- Mix in nuts
Thanks for stopping by
I hope you love these rice flour matcha muffins as much as we do!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Rice Flour Recipes You Might Like
- Rice Flour Pancakes
- Japanese Castella Cake
- Japanese Matcha Castella Cake
- Rice Flour Chocolate Muffins
Rice Flour Matcha Muffins (Gluten-Free)Print Pin Save
- Preheat oven: Preheat oven at 180C/356F.
- Wet ingredients: Put Wet ingredients into a bowl and mix.
- Dry ingredients: Place a strainer on the bowl, add dry ingredients, sift them, and mix.
- Pour the dough: Pour the dough into a muffin pan evenly.
- Bake: Bake for 20 minutes at 180C/356F.
- Equipment: 6-cup muffin pan
- Storage: They will be good for two days at room temperature, three days in the fridge, and one month when wrapped with cling film and stored in the freezer.
- Substitute: You can substitute soy milk with your favorite milk, such as oat and almond milk. You can use oil that doesn’t have a strong smell.
- You can mix a piece of chocolate and bake it if you like.