This new recipe for vegan gluten-free matcha muffins is truly a winner. If you’re looking for a healthier muffin recipe, stop right here because HealthyGirl Kitchen has you covered. They’re moist, fluffy, perfectly sweet, deliciously plant-based and the perfect little snack.
Once I tasted these, I couldn’t get enough!
Matcha is incredible for your health as it’s filled with antioxidants and is super in high EGCG which is known for it’s anti-cancer properties (yes please!). Other benefits of matcha includes boosting energy, boosting the immune system, detoxifying the body, and helps manage type 2 diabetes.
Make sure to buy high-quality organic matcha! I am so excited to be featuring Mizuba Tea Company matcha in this blog. It’s organic, non-GMO, radiation-free, preservative & heavy metal-free, and 100% pure!
Best Vegan Milk EVER
Ever since going vegan, I have tried so many different non-dairy milks. One of my all-time favorites is Milkadamia’s macadamia nut milk. It’s creamy, delicious and PERFECT for baking! I love adding it into my baking recipes and I thought tit would be great in my vegan gluten-free matcha muffins.
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 (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it!
Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan.
I don’t know about you but I LOVE a company that is earth-friendly and actually cares about our planet and the animals.
The ingredients in this recipe are super simple and the process is also super seamless. For example, this recipe has banana, flax egg instead of a chicken egg, matcha, macadamia milk, coconut sugar, oat flour, almond meal, gluten-free flour and vanilla…pretty simple if you ask me!
I recommend using a non-stick muffin pan or parchment muffin liners. If you don’t have either, you’ll have to grease your pan! We don’t want the muffins sticking to the pan. When you go to take the muffins out if you didn’t use a parchment liner, just simply use a butter knife to remove.
The wet ingredients will be blended in the blender and then will be added into the dry ingredients. I love a 1-bowl recipe! The clean up is so easy! Bake for 22 minutes and BAM you’ll have the most delicious matcha muffins that are healthy and taste amazing.
These vegan gluten-free matcha muffins are:
….and so delish!
Where can I get the culinary grade matcha you used?
Where can I find the macadamia nut milk?!
Use the Milkadamia store locator here!
Can I use cane sugar instead of coconut sugar?
Yes, use any dry sugar you’d like.
Is the banana flavor strong?
Nope – it’s subtle.
Eat these vegan gluten-free matcha muffins as a snack, treat, or even for breakfast. Bring these to a potluck, enjoy them with friends and family, make them with your kids or just make to keep in the house for an easy snack. Each muffin is 110 calories. Each muffin is hearty and makes for a great snack.
Store in an air-tight container for up to 3 days or freeze! They are definitely best fresh the day they’re made but they will stay good for a few days in a container. It’s important to keep them sealed in the container so they stay super moist.
Let me know what you think about this recipe and if you make it, be sure to let me know in the comments and give it a rating based on your experience! If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!
Vegan Gluten-Free Matcha Muffins (oil-free)
- 1 cup oat flour make sure to get certified gf oats
- 1/4 cup almond meal
- 1/2 cup coconut sugar or any sugar like cane sugar or monkfruit sweetener
- 1/4 cup gluten-free all purpose flour
unsweetened vanilla macadamia milkI use Milkadamia
culinary matcha powderI use organic matcha from Mizuba
- 1 ripe banana
- 1 tbsp baking powder
- 2 tsp vanilla extract
Preheat oven to 350 degrees F.
In a blender, blend banana, macadamia nut milk, matcha powder, vanilla and sugar 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, use a non-stick pan, or use muffin liners. Add the batter into the muffin pan filling each about 3/4 way to the top. Yields about 9 muffins.
Bake for about 22 minutes. Allow to cool for 30 minutes before removing from the pan.
Serve and enjoy! Store in air-tight container.