250g plain flour2 tsp baking powder2 tsp matcha powder*1/2 tsp salt200ml coconut milk80g caster sugar80ml vegetable oil2 tsp vanilla extract1 tbsp white vinegar1 tsp fresh lemon juice20g vegan dark chocolate, finely chopped20g almond flake30g vegan dark chocolate20g almond flakePreheat an oven to 180°C.Sift the flour, sugar, salt, baking powder and matcha powder into a large mixing bowl.In another bowl; combine the oil, coconut milk, vanilla extract, white vinegar and lemon juice.Slowly pour the wet mixture into the dry mixture and mix well.Add 20g chopped chocolate and 20g almond flake into the mixture, combine gently with a spatula.Grease a 12-hole muffin tray with vegetable oil and place a paper muffin case in each holeAdd the mixture equally to each muffin case and bake for 15 minutes.Remove the muffins from the tray and allow to cool for 15-20 minutes.Top with melted dark chocolate and almond flakes before serving.
Have you ever tried Matcha? Matcha is a powdered Japanese green tea that can be used in hot drinks, smoothies and baking. It is rich in antioxidants, excellent for fighting viruses, heart disease and cancer. It is also great for regulating blood sugar, reducing blood pressure and anti-aging, Th secret to Japanese people living long, happy, healthy lives.
As I grew up in Asia, it is almost inevitable that I love matcha! Matcha cupcakes, matcha ice cream, Matcha lattes… Matcha on everything!!!! I want you to love matcha too! So I am sharing my delightful matcha (green tea) muffins recipe with you. They are infused with the green tea flavour and topped with dark chocolate and crunchy almond flakes… a perfect breakfast treat and snack for anyone obsessed with matcha!
Begin by sifting all the dry ingredients into a large mixing bowl and mix. Beware that matcha powder’s taste varies depending on brand, so it can be super strong and bitter. I suggest adding 1 tsp at a time to the mix and taste first, before deciding if you need the second tsp.
Then in another bowl; combine all the wet ingredients.
Slowly add the two together and mix well.
Finely chop 20g of vegan dark chocolate and add it with the 20g of almond flake to the mixture, combine gently with a spatula.
Pour out the mixture equally into a 12-hole muffin tin lined with paper cases and bake for 15 minutes in a pre-heated oven at 180°C.
When they’re done, remove the muffins from the tray and allow to cool for 15-20 minutes, they need to be cool or the melted chocolate will just all run off!
Melt the chocolate, you can use a bain marie (heatproof bowl over a saucepan of boiling water) or your microwave (blast for 30 second increments in a microwaveable bowl, stirring in between until completely melted), then pour a small amount over each muffin and top with almond flakes while the chocolate is still sticky.
Allow to cool so the chocolate sets and enjoy!
Your friends and loved ones will be seriously impressed by how professional these muffins look (and how great they taste!).
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3
These are amazing. I subbed regular whole milk in place of the coconut milk (I ran out of coconut milk) and coconut oil in place of the vegetable oil. No eggs and they are still fluffy and delicious! Next time I’ll follow the exact recipe because I like that it’s vegan. I’m trying to stray away from dairy.
Dear Shae, Yes I was actually surprise when I first baked vegan, egg is not that important at all. I am glad you like this recipe. Enjoy!
Cool Blog, I can’t start my day without tea at all, luckily I get mine straight from the Jacobs Distributors.
Thank you for the comment 😀