If you are a muffin or matcha lover, you’re going to be obsessed with Vegan Gluten-Free Matcha Muffins. They’re a healthier muffin free from dairy, refined sugar and flour. Enjoy them as breakfast, a mid-day snack, or a sweet treat! For even more healthy breakfast recipes, try Moist Vegan Blueberry Muffins, Creamy Raspberry Chia Pudding, or Vegan Tofu Chickpea Frittata.
Why I Love This Recipe
- Sweetened Naturally: These muffins are sweetened with bananas and coconut sugar for the most delightful sweetness without refined sugar.
- Meal Prep Friendly: Make these muffins at the start of the week and enjoy them for a quick and easy breakfast on the go (kid-friendly too).
- Versatile Snack: Muffins are one of my favorite things to bake because they’re versatile! Enjoy one for breakfast, a mid-day snack, or even dessert. They also make for a great lunchbox snack!
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Notes on Ingredients
- Matcha: Try to use high-quality organic matcha (culinary grade)! I use Mizuba Tea Company matcha. It’s organic, non-GMO, radiation-free, and preservative & heavy metal-free!
- Milk: I used Unsweetened Vanilla Macadamia Milk from Milkadamia but any non-dairy milk will work.
- Banana: Make sure your banana is spotty and ripe for the best flavor and sweetness.
- Oat Flour: Use certified gluten-free oat flour to ensure these muffins are 100% gluten-free.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Gluten-Free Matcha Muffins?
- Preheat the oven to 350 degrees F.
- In a blender, add banana, macadamia nut milk, matcha powder, vanilla and coconut sugar and blend on high until completely smooth.
- In a large bowl, whisk oat flour, almond meal, gluten-free flour and baking powder together then pour the wet mixture into the bowl and stir to combine well.
- Grease the muffin pan or line with muffin liners. Add the batter into the muffin cups filling each about ¾ way to the top.
- Bake for ~22 minutes. Allow to cool for 30 minutes before removing from the pan.
- Serve and enjoy! Store in an air-tight container.
- Step 1: First, preheat the oven to 350F. In a blender, blend banana, nut milk, matcha, vanilla, and coconut sugar.
- Step 2: Then, mix together the oat flour, almond meal, gluten-free flour, and baking soda in a large bowl. Pour in the wet mixture to combine.
- Step 3: Mix it all together well and then pour into a greased muffin tin and bake for 22 minutes.
- Step 4: Finally, let cool for 30 minutes before removing from the pan and enjoy!
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Commonly Asked Questions
Definitely! Crushed almonds, pecans, or walnuts would be delicious along with dark or white chocolate chips.
Yes! If you liked this muffin recipe, you will love chocolate chip muffins , Vegan Gluten-Free Carrot Cake Muffins, and One-Bowl Chocolate Peanut Butter Banana Muffins too!
Approximately 15-18mg of caffeine so they are quite low! But feel free to halve or even omit the matcha if it’s too much for you.
I have tried so many different non-dairy milks and one of my all-time favorites is Milkadamia’s macadamia nut milk. It’s creamy, delicious and perfect for baking! I teamed up with Milkadamia for this recipe blog.
Milkadamia is an incredible company that practices and supports regenerative, sustainable farming. Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed in Australia. If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it!
“These are SO GOOD! We have a gluten free/egg free/dairy free household due to allergies, so this recipe was a joy to find. My husband who really dislikes matcha also LOVES them. Thank you!”
Extra Helpful Tips
- Store muffins in an airtight container for up to 3 days on the counter, or for up to 5 days in the fridge. You can also freeze these muffins!
- One muffin contains about 15mg of caffeine.
- Use certified gluten-free oat flour to keep these muffins 100% gluten-free. You can just buy oats and blend them to create a flour or buy pre-made oat flour to save time.
If you tried these Vegan Gluten-Free Matcha Muffins or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Gluten-Free Matcha Muffins
Equipment
- 1 blender high speed
- 1 whisk
- 1 mixing bowl large
- 9 muffin liners optional if you aren't greasing the pan
Ingredients
- 1 cup oat flour be sure to use certified gluten-free oats
- ¼ cup almond meal
- ½ cup coconut sugar any granulated sugar works
- ¼ cup gluten-free all purpose flour
- ¾ cup macadamia milk I use Milkadamia unsweetened vanilla but any non-dairy milk works
- 2 teaspoon culinary matcha powder I use organic matcha from Mizuba
- 1 banana ripe
- 1 tablespoon baking powder
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a blender, add banana, macadamia nut milk, matcha powder, vanilla and coconut sugar and blend on high until completely smooth.
- In a large bowl, whisk oat flour, almond meal, gluten-free flour and baking powder together then pour the wet mixture into the bowl and stir to combine well.
- Grease the muffin pan or line with muffin liners. Add the batter into the muffin cups filling each about ¾ way to the top.
- Bake for ~22 minutes. Allow to cool for 30 minutes before removing from the pan.
- Serve and enjoy! Store in an air-tight container.
Notes
- Store muffins in an airtight container for up to 3 days on the counter, or for up to 5 days in the fridge. You can also freeze these muffins!
- One muffin contains about 15mg of caffeine.
- Use certified gluten-free oat flour to keep these muffins 100% gluten-free. You can just buy oats and blend them to create a flour or buy pre-made oat flour to save time.
Josh says
This looks awesome! I’m trying to limit my sugar and I don’t need to something to be very sweet to enjoy it. Do you think I could get away with no sugar added? Or just a few tablespoons?
Danielle Keith says
I think it needs the sweetness but you could try cutting it back a little bit. I don’t know how it would turn out.
Marta says
Gonna try it this weekend. Can I use almond milk instead? I haven’t seen any macadamia in our shops….
Danielle Keith says
Use any non-dairy milk but the macadamia milk makes it super creamy!
Amazing! says
These are SO GOOD! We have a gluten free/egg free/dairy free household due to allergies so this recipe was a joy to find.I use Ripple pea protein milk (super creamy). My husband who really dislikes matcha also LOVES them. Thank you!
Kristen Todtenhausen says
Hi! Is there a substitute for almond meal? Nut allergy in my house!
Taylor From HealthyGirl Kitchen says
Oat flour!
Rae says
Looks and sounds very delicious. Going to give it a try. Would it be fair to ask the what are the Nutrition Facts are?, thanks
Taylor From HealthyGirl Kitchen says
Feel free to use an app like MyFitnessPal! 🙂
Jordan Stacy says
Perfect fluffy muffins! They’re so easy to make (basically made in one bowl) and make for the perfect healthy snack and breakfast.