Vegan Matcha Muffins With Anko
These Vegan Matcha Muffins are fluffy and moist. You will enjoy the subtle aroma and elegant flavor of the matcha, with a touch of sweetness from the anko (red bean paste)!
Looking for matcha recipes? Try my Matcha Cake, Matcha Cookies, or Matcha Pudding!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy them!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make these Vegan Matcha Muffins:

How To Make Vegan Matcha Muffins: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Mix soy milk, oil, and maple syrup in a mixing bowl.

Step 2
Add flour, baking powder, and matcha powder and mix.

Step 3
Add anko and mix.

Step 4
Pour the dough into a muffin tin and bake for 25 minutes.

Remove them from your oven and cool them on a wire rack. Our moist matcha muffins with a cute little anko on top are ready to serve! They are delicious snacks with great flavor and go well with a nice afternoon tea!
Storage
Store the muffins at room temperature for up to five days. During hot weather, it’s safe to store them in the fridge. When ready to eat, warm them up in the microwave for 20 seconds to restore their fluffy texture.
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.

Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes

More Matcha Recipes You Will Love
Leave a Rating!
I hope you enjoy these Vegan Matcha Muffins! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Vegan Matcha Muffins with Anko

Equipment
- Large mixing bowl
- Muffin pan
Ingredients
Instructions
- Preheat oven:ย Preheat oven at 180C/356F.
- Put wet ingredients:ย Put wet ingredients into a bowl and mix.
- Add dry ingredients:ย Place a strainer on the bowl, add dry ingredients, sift them, and mix.
- Anko: Add anko and mix.
- Pour the dough:ย Pour the dough into a muffin pan evenly and top with 1 tsp 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.
Nutrition
This nutritional information is estimated and provided for general reference only.
Hi, Can I use less Maple Syrup or replace it with other natural sweeteners to make a low-sugar version? Thank you!
Hi, Janice! Yes, you can do that! I hope you will love the recipe!
Hi! Can I use raspberry jam instead of anko paste?
Hi Serena, Yes, you can substitute Anko with any jam! I hope you will enjoy the muffin!
I made them yesterday and they were delicious!! thank youuu ๐
Oh, thank you for trying the recipe, Serena!! I’m happy to hear you love the muffins:)
Can I replace it with gluten free AP flour?
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!
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. ๐
Hi Pollyanna! I’m so glad you like it:) Thank you for your comment!