These Japanese vegan matcha muffins are so fluffy and moist, and they don't require any eggs or butter. That means it's vegan! Give them a try today - you won't regret it.
If you love Japanese desserts, these vegan matcha muffins are for you! The subtle aroma and earthy flavor of the matcha, with a touch of sweetness from the anko (red bean paste), will have your mouth watering in no time.
And this recipe is simple to follow, with easy prep work that only requires one bowl to mix all ingredients before cooking time starts. It's so easy to make!
- This recipe is for you if:
- You love matcha desserts and Japanese desserts.
- You are looking for Japanese matcha muffin recipe.
- You want to make vegan matcha muffin.
Let me show you how to make them. If you want to check the recipe right away, jump to the recipe from the link below. Let's get started!
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About this recipe
- Japanese matcha muffins with anko
- Vegan matcha muffins
- Baking time: 25 minutes
- Easy dessert recipe
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- All-purpose flour or cake flour
- Baking powder: I use aluminum-free baking powder.
- Oil: I use Taihaku sesame oil squeezed raw and with no fragrant aroma like regular sesame oil (squeezed after roasting). You can use any oil that does not have a strong smell or flavor, such as light vegetable oil.
- Soy milk: Please pick soy milk made from non-GMO soybeans, and one with no flavor or sugar added. You can substitute it with your favorite milk, such as almond milk, oats milk, or other non-dairy milk.
- Maple syrup
- Matcha powder: See below.
- Anko (red bean paste): Anko is a type of red bean (adzuki in Japanese) paste that can be found in many Japanese desserts. It's sweet, thick, and creamy.
I explain more details about the ingredients in the recipe: Vegan Matcha Pound Cake.
Matcha Powder (Green Tea Powder)
Matcha is made by grinding down Tencha green tea leaves into an ultra-fine powder.
With its vibrant, bright green color and deep, earthy flavor, matcha has become an icon of traditional Japanese culture. Matcha has been beloved in Japanese tea ceremonies, but it is also widely used as an ingredient for desserts and cooking.
Matcha has different grades based on quality. While the ceremonial grade matcha is used for traditional tea ceremonies, the culinary grade matcha is a good choice for making matcha latte and dessert at an affordable price.
Please note that some other types of matcha powder contain sugar.
🔪Instructions
I will walk you through how to make it step by step. Click here to watch the recipe video.
First of all, preheat the oven to 180C/356F.
- Mix liquid ingredients in a medium bowl (soy milk, oil, and maple syrup)
- Add dry ingredients (flour, baking powder, and matcha powder)
- Mix them
- Add anko and mix
- Pour the dough into a muffin tin
- Bake for 25 minutes at 180C/356F
Remove them from your oven and place them on a wire rack to cool.
Our healthy matcha muffins with a cute little anko on top are ready to serve! They are delicious, healthy snacks with great flavor and go well with a nice afternoon tea!
Helpful tips
- To prevent the muffins from sticking to the tin, it is recommended to use paper liners inside the muffin cups. This will also make it easier to remove the muffins from the tin after baking.
- For all serious matcha lovers, doubling the amount of powder is a great way to enjoy more green tea flavor! You'll also be happy to know that matcha green tea powder has some nice health benefits. It's high in antioxidants, which makes it a great immune system booster during the Winter months!
Storage
Store at room temperature for about five days.
It's safe to keep them in the fridge during the hot season, but they will dry out quickly if you do so. If this happens, warming them up again in a microwave for 20 seconds should restore their fluffy texture and softness once more!
You can also store them in the freezer by wrapping each piece with plastic wrap. They'll last one month that way. Thaw at room temperature or microwave them before eating.
FAQ
Yes, you can also use almond milk or oats milk.
Yes, you can. It's still delicious without anko.
Yes, please double the ingredients to make more muffins.
Thanks for Stopping By!
These healthy green tea muffins are a great option for a simple breakfast with your favorite warm drink. I hope you will enjoy the matcha flavor!
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 Baking Recipes You Might Like
- Vegan Matcha Cookies
- Vegan Matcha Pound Cake
- Vegan Matcha Pudding
- Matcha Castella Cake
- Matcha Granola
📖 Recipe
Matcha Anko Muffins (Easy Vegan Recipe)
Print Pin SaveEquipment
- 1 6-cup muffin pan
Ingredients
Wet Ingredients
- 4 tablespoon Oil, 50g
- 3 tablespoon Maple syrup, 60g
- ¾ c Soy milk, 150g/180ml
Dry Ingredients
- 1½ c All-purpose flour or Cake flour, 200g/370ml
- 2 teaspoon Baking powder
- 2 teaspoon Matcha powder
- 70 g Anko, Red bean paste
- Anko for topping, optional
Instructions
- Preheat oven: Preheat oven at 180C/356F.
- Put wet ingredients: Put wet ingredients into a bowl and mix.
- Add dry ingredients: Place a strainer on the bowl, add dry ingredients, sift them, and mix.
- Anko: Add anko and mix.
- Pour the dough: Pour the dough into a muffin pan evenly and top with 1 teaspoon of anko (optional).
- Bake: Bake for 25 minutes at 180C/356F.
Video
Notes
- Storage: It will last for 5 days at room temperature and one month in the freezer.
- Substitute: You can substitute soy milk with your favorite milk, such as oat milk and almond milk. You can use oil that doesn't have a strong smell. You can substitute all-purpose flour with rice flour if you prefer gluten-free.
Janice
Hi, Can I use less Maple Syrup or replace it with other natural sweeteners to make a low-sugar version? Thank you!
JURI
Hi, Janice! Yes, you can do that! I hope you will love the recipe!
Serena
Hi! Can I use raspberry jam instead of anko paste?
JURI
Hi Serena, Yes, you can substitute Anko with any jam! I hope you will enjoy the muffin!
Serena
I made them yesterday and they were delicious!! thank youuu 🙂
JURI
Oh, thank you for trying the recipe, Serena!! I'm happy to hear you love the muffins:)
Stephanie
Can I replace it with gluten free AP flour?
JURI
Hi Stephanie, I sometimes substitute the flour with rice flour and the texture is different but it works well. I haven't tried gluten-free AP flour but I think it should work as well. Hope it helps!
Pollyanna
I absolutely LOVED these muffins! So tasty and moist. Thank you for this easy recipe, it'll be one of my go-to's from now on. 🙂
Chef JA
Hi Pollyanna! I'm so glad you like it:) Thank you for your comment!