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Vegan Matcha Muffins

These vegan matcha muffins are quick, easy and delicious. Made with wholesome plant-based ingredients, enjoy these green tea muffins year round or as St Patrick’s Day muffins.

vegan matcha muffins on muffin tray next to cup of matcha tea

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I’m relatively new to the matcha trend. I gave it a whirl years ago and didn’t love the taste.

And when given the chance to order matcha tea or a latte, I’d choose the latte every time.

Now, though, I’ve become accustomed to it and I’m not totally opposed to a delicious green tea muffin.

And if blended with a quality whole fat milk and some honey, I actually really enjoy a cup of matcha tea.

With St. Patrick’s Day closely approaching, I wanted to try my hand at some easy St. Patrick’s Day muffins using matcha tea powder.

We love muffins in our house so much, and the girls really enjoy these zucchini almond flour muffins and almond flour banana muffins a ton.

Similarly, these green tea muffins were a hit in our house! I think you’ll agree that this is the best matcha muffin recipe after making them.

Vegan Matcha Muffins Ingredients

This vegan matcha muffins recipe uses coconut oil, as well as flax eggs to keep them moist.

If you’ve never used flax eggs in a recipe, it’s a very easy method of preparation. See below for more instructions.

We have many of these in our pantry thanks to our monthly Thrive Market orders.

mixing bowl with labeled ingredients for vegan matcha muffins

What is Matcha Powder?

If you’re not familiar with matcha powder, it is a type of green tea that has been used for centuries in China and Japan. 

The leaves are harvested, steamed, and dried then ground into a fine powder, which you can use for tea, baked goods, etc.

Now foods green tea matcha powder

Is Matcha Powder Healthy?

Yes, matcha tea is full of health-promoting antioxidants and catechins, which can help manage inflammation and promote overall wellness.

If you want to see more about the health benefits of matcha powder, check out this article.

The ingredients in these vegan matcha muffins make them very healthy. They are high in fiber, B vitamins and several phytonutrients, in addition to the nutrients in matcha tea powder.

How to Make Green Tea Muffins

These healthy matcha muffins come together so easily, making a great pick-me-up snack for the week.

First, make your flax eggs since they will have to sit and firm up. That’s what makes this matcha muffins recipe vegan.

Combine 6 tbsp of water with 2 tbsp of ground flax seed. This will make two flax eggs, which is what makes these green tea muffins vegan.

flax eggs in white cup

Make sure you have a quality matcha powder on hand – real stuff if possible.

Mix your dry ingredients and wet ingredients in separate bowls.

You can see how we’re going to get a pretty green matcha muffin color.

clear bowl with flour and dry ingredients

Then, you’ll mix them together, adding the chocolate chips in last if you choose to add them.

Matcha chocolate chip muffins are a nice after-dinner or mid-afternoon treat to put some more pep in your step.

Enjoy the green hue of this vegan matcha muffin batter as you mix.

So fun for kids to make too, without food coloring.

batter for matcha muffins with chocolate chips in clear bowl

Then, you’ll spoon the batter into a muffin tin.

Make sure to spray the muffin tin or use silicone liners (we love these).

If you don’t want chocolate chips in your matcha muffins but you want them on top, now is the time to add them.

muffin tin with healthy green tea muffin batter

Then, bake for 22-26 minutes.

Mine always come out perfect at that 22-23 minute mark, but it may vary depending on your oven.

Remember, as they’re cooling, they will cook a bit more, so you don’t want them too hard or burnt when you are taking them out of the oven.

Now, enjoy!

green tea muffins in muffin tin


Are matcha muffins gluten free?

These are not gluten free, since we’re using whole wheat flour.

What if I’m not vegan?

You can still enjoy these green tea muffins! While we use vegan ingredients, you can always substitute others. For example, use honey instead of maple syrup, or butter for coconut oil if you prefer. You can also use eggs instead of the flax eggs if you’d like. But please note, they were only tested as a vegan green muffin recipe.

How to store banana matcha muffins

To store, make sure to let them completely cool first. I prefer to line an airtight container with paper towels and place a layer of paper towels above and below the muffins. Replace the paper towel every few days. They will last up to 5 days on the counter.

You can also freeze them and they will last 3-4 months! Don’t refrigerate them – it changes the texture and they don’t taste as good.

matcha muffin in halves next to cup of matcha tea and gray napkin

If you’re in the mood for more muffin recipes, here are some favorites:

Yield: 12 muffins

Vegan Matcha Muffins

vegan matcha muffins on muffin tray next to cup of matcha tea

These vegan matcha muffins are quick, easy and delicious. Made with white whole wheat flour, maple syrup, coconut oil and mashed banana, these green tea muffins are soft and fluffy!

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes


  • 2 flax eggs
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tsp cinnamon
  • 1 1/2 Tbsp matcha powder
  • ½ cup mashed banana (about 1 medium banana)
  • 6 tbsp applesauce (about 4 oz)
  • 1/2 cup maple syrup (this may be increased a bit if you prefer a sweeter muffin)
  • 1 teaspoon vanilla extract
  • 1/2 cup melted coconut oil, cooled
  • ½ cup chocolate chips (optional)


  1. Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
  2. Make your flax eggs. To make a flax egg, combine 3 Tbsp of water with 1 Tbsp ground flax seed. Make two servings.
  3. In a large bowl, mix dry ingredients (flour, baking soda, cinnamon, salt, matcha powder).
  4. In a separate bowl, combine mashed banana, applesauce, flax eggs, maple syrup, vanilla extract and coconut oil.
  5. Combine the flour mixture with the wet mixture.
  6. Add chocolate chips last. Be careful not to overmix. The dough should be moist and not dry.
  7. Scoop the batter into the muffin tins, topping with more chocolate chips if desired.
  8. Bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean (Mine were perfect at 23 minutes).
  9. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 232Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 202mgCarbohydrates: 29gFiber: 3gSugar: 15gProtein: 3g

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