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, and Matcha Pudding!

Vegan matcha anko muffins

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy them!

Why You Will Love This Recipe 

  • These vegan matcha muffins have a light and fluffy texture that’s simply irresistible.
  • It’s a one-bowl recipe where you mix all the ingredients together in one bowl.
  • This recipe requires just 8 ingredients.

Matcha

Matcha is traditional Japanese green tea made by grinding down whole green tea leaves called Tencha into an ultra-fine powder. Unlike regular green tea, where you steep the leaves and discard them, matcha provides you with all the goodness and nutrients that leaves contain.

With its vibrant green color, matcha holds a special place in Japanese culture. It’s commonly used in traditional Japanese tea ceremonies but is also found in various desserts like matcha ice cream and cakes. Find more delicious matcha recipes here.

Recipe Ingredients

You’ll need the following ingredients to make these Vegan Matcha Muffins:

Vegan matcha muffins ingredients.
  • Matcha powder is graded according to quality. While ceremonial-grade matcha is used for traditional tea ceremonies, 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.
  • All-purpose flour or cake flour
  • Anko, also known as red bean paste, is a sweet and creamy paste made from red beans (adzuki in Japanese). It’s a common ingredient in many Japanese desserts, known for its rich flavor and thick consistency. You can omit it if it’s unavailable.
  • Oil: You can use any oil that does not have a strong smell or flavor, such as light vegetable oil.
  • Soy milk is my preference, but you can also use other plant-based milk options, such as almond milk or oat milk.

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.

How to make matcha muffins.

Step 1

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

How to make matcha muffins.

Step 2

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

How to make matcha muffins.

Step 3

Add anko and mix.

How to make matcha muffins.

Step 4

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

 6 vegan matcha anko muffins

Remove them from your oven and cool them on a wire rack. 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!

Recipe 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!
  • If you’re looking to make a larger batch, simply double the ingredients.

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.

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vegan matcha anko muffin on a plate

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ヴィーガン抹茶マフィン

Vegan Matcha Muffins with Anko

5 from 4 votes
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Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6 pieces
Author: Juri Austin
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)!

Equipment

  • Large mixing bowl
  • Muffin pan

Ingredients

Wet Ingredients

  • 4 Tbsp Oil, 50g  
  • 3 Tbsp Maple syrup, 60g
  • ¾ c Soy milk, 150g/180ml

Dry Ingredients

  • c All-purpose flour or Cake flour, 200g/370ml
  • 2 tsp Baking powder
  • 2 tsp 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 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

Serving: 1piece | Calories: 303kcal | Carbohydrates: 41.1g | Protein: 6.2g
Course: Dessert
Cuisine: Japanese
Keyword: matcha muffins, vegan
Did You Make this recipe?Please Leave a star rating!

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10 Comments

  1. Hi, Can I use less Maple Syrup or replace it with other natural sweeteners to make a low-sugar version? Thank you!

    1. 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!

  2. 5 stars
    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. 🙂