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Vegan Matcha Muffins with Anko

5 from 4 votes
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)!
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ヴィーガン抹茶マフィン

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
 

  1. Preheat oven: Preheat oven at 180C/356F.
  2. Put wet ingredients: Put wet ingredients into a bowl and mix.
  3. Add dry ingredients: Place a strainer on the bowl, add dry ingredients, sift them, and mix.
  4. Anko: Add anko and mix.
  5. Pour the dough: Pour the dough into a muffin pan evenly and top with 1 tsp of anko (optional).
  6. Bake: Bake for 25 minutes at 180C/356F.

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.
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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

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