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Matcha Muffins
A deliciously different muffin recipe, using matcha powder.
Servings: 4 muffins
Ingredients
Vegan Matcha Muffins
- 4.5 oz plain flour
- 1.5 oz sugar
- 1 tsp matcha powder - heaped
- 1 tsp baking power
- pinch salt
- 4.5 oz coconut milk drink
- 1.5 oz sunflower oil
Vegan Matcha Frosting
- 1 tsp non dairy spread
- 1 tsp milk - I used Kara
- 1 tsp matcha powder
- 4 tbs icing sugar
Instructions
For the matcha muffins
- Whisk the oil and milk mixture with a fork. Mix the dry ingredients in a separate bowl.
- Add the wet ingredients to the dry and fold together briefly (the batter should be lumpy, and not fully mixed).
- Bake at GM5/190C/375F in your favourite muffin pan for 20 – 25 minutess until risen.
Matcha Vegan Frosting
- Beat the butter & milk together for a minute with an electric mixer, add the matcha and icing sugar and beat for at least 5 minutes until fluffy. You may need to add more liquid or icing sugar.
- Wait until the muffins are cold before frosting.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 362kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 230mg | Sugar: 18g | Vitamin A: 145IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 3mg