Name: Vegan Matcha Muffins with Anko
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 Tbsp Oil (50g ); 3 Tbsp Maple syrup (60g); ¾ c Soy milk (150g/180ml); 1½ 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)

5 from 4 votes

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Servings pieces

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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!

Featured Comment

From 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. 🙂”

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:

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.

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!

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.

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 thoughts—I love hearing from you!

Vegan Matcha Muffins with Anko

5 from 4 votes

Prep: 5

Cook: 25

Total: 30

Servings: 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)!

Print Recipe Pin Recipe

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

▢ 1½ 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: 1pieceCalories: 303kcalCarbohydrates: 41.1gProtein: 6.2g

This nutritional information is estimated and provided for general reference only.

Course: Dessert

Cuisine: Japanese

Keyword: matcha muffins, vegan

Did You Make This Recipe?

Please !

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 4 votes (2 ratings without comment)

10 Comments

Janice says:

Apr 6, 2023 at 12:02 AM

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

1. JURI says:
  
  Apr 6, 2023 at 3:58 AM
  
  Hi, Janice! Yes, you can do that! I hope you will love the recipe!
  
Serena says:

Jan 8, 2023 at 5:50 AM

Hi! Can I use raspberry jam instead of anko paste?

1. JURI says:
  
  Jan 8, 2023 at 5:54 AM
  
  Hi Serena, Yes, you can substitute Anko with any jam! I hope you will enjoy the muffin!
  
  1. Serena says:
    
    Jan 11, 2023 at 5:07 PM
    
    I made them yesterday and they were delicious!! thank youuu 🙂
  2. JURI says:
    
    Jan 12, 2023 at 4:08 AM
    
    Oh, thank you for trying the recipe, Serena!! I’m happy to hear you love the muffins:)
Stephanie says:

Jun 6, 2022 at 9:05 AM

Can I replace it with gluten free AP flour?

1. JURI says:
  
  Jun 6, 2022 at 3:30 PM
  
  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 says:

Apr 28, 2021 at 9:28 PM

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. 🙂

1. Chef JA says:
  
  Apr 29, 2021 at 4:20 AM
  
  Hi Pollyanna! I’m so glad you like it:) Thank you for your comment!