Matcha Blender Muffins

Matcha Blender Muffins are a simple, healthy snack that can easily be made gluten-free or vegan. Made with oats, matcha powder, bananas, and maple syrup, these delicious treats pack a nutritious punch.

A simple and nutritious snack

I don’t know about you, but I love having pre-made grab-and-go snacks stockpiled in my kitchen! I’m a big snack lover, so having things that are ready to eat is super important to me. Gotta tame those hunger cues fast!

I love keeping a stash of these matcha blender muffins handy, because I know that they’re providing me with essential nutrients. They’re made with rolled oats, maple syrup, bananas, and matcha powder, and are full of vitamins and minerals.

Matcha green tea muffins are versatile and can easily be made vegan (replace the egg) or gluten-free by using certified gluten-free oats. This recipe is yours, so customize it how you see fit! I can’t wait for you to try these delicious matcha blender muffins.

My Green Protein Smoothie makes a perfect combination with my muffins for breakfast or a snack.

Ingredients used to make matcha green tea muffins

Matcha muffins require 11 ingredients, many of which we use in most of my baking recipes. Grab your rolled oats, baking soda, maple syrup, and vanilla, and let’s get to baking!

• Rolled oats
• Matcha powder
• Baking powder
• Baking soda
• Salt
• Eggs
• Bananas
• Maple syrup
• Vanilla
• Almond milk
• Sliced almonds

Tools needed to make this recipe

The fewer tools needed, the smaller the cleanup! I love to keep recipe tools to a minimum, always combining or double-using when I can. For this recipe, you’ll only need five items: a muffin tin, liners, non-stick spray, a blender, and a spoon.

A recipe that’s delicious and clean up friendly? It’s a win-win!

How to make matcha blender muffins

Matcha muffins require only a few simple steps and are ready to bake in less than 10 minutes. Throw all of the ingredients into a blender for fast and easy mixing!

To start making your matcha blender muffins, begin by preheating the oven to 350F. Line a muffin tin with muffin liners, then spray them with non stick spray. Both steps are necessary unless you have silicone muffin liners.

Add all of your ingredients to the blender, starting with the dry and working your way down the list.

Blend until everything is well combined. You want a very smooth batter, but be sure that you don’t over mix or your muffins will deflate. Use a spoon to mix in any ingredients that may have stuck to the sides.

Next, stir in 1/3 cup almond milk and combine.

When the batter is well combined, pour it into the muffin liners, and then add sliced almonds on top.

Bake for 18-22 minutes or until a toothpick comes out clean.

Once complete, store at room temperature for up to two days, or keep refrigerated for up to one week.

Ingredient substitution options

If you find yourself missing an ingredient or two but still want to whip together some matcha muffins, check this list! You may be able to swap the item you’re missing.

• Rolled oats: Steel cut oats can easily work in place of rolled oats. Use the amount this recipe calls for, which is 1.5 cups.
• Baking powder: Baking powder can be substituted with a handful of unexpected ingredients. You can use plain yogurt, lemon juice, molasses, or whipped egg whites! Be sure to calculate the correct measurement.
• Baking soda: On the other hand, if you’re out of baking soda, you can actually use powder! As a rule of thumb, always triple powder when using it in place of soda. This recipe calls for 1/2 tsp of baking soda, which means you’ll need 1.5 tsp of baking powder.
• Eggs: This recipe uses two eggs, but there are a bunch of substitution options. Try applesauce (1/4 cup per egg), or chia seeds (1 tbsp seeds and 3 tbsp water per egg).
• Maple syrup: Maple syrup can be replaced with molasses or honey at a 1:1 ratio.
• Almond milk: Feel free to use the non-dairy milk of your choice. Oat milk, cashew milk, and soy milk are all great options.
• Sliced almonds: If you prefer, feel free to use chopped walnuts, pecans, or peanuts in place of almond slivers.

Matcha blender muffin health benefits

There are many powerful ingredients in this recipe that provide a ton of vital nutrients and minerals! Here are some of the key ingredients that make these muffins healthy.

Matcha powder
I’m sure you’ve heard about the long list of benefits of drinking green tea. The same is true for matcha! Since it’s made of green tea leaf powder, it includes all of the nutrients you’d find in a regular drink. It’s filled with protein, amino acids, potassium, calcium, zinc, and more.

Rolled oats
Oats are a healthy, filling ingredient rich in protein and fiber. They’re known to benefit the body by providing antioxidants, lowering cholesterol, and helping to regular blood sugar levels.

Bananas
I had to sneak a healthy serving of fruits into these muffins! Not only do the bananas work as a powerful thickening agent in this recipe, they also add delicious flavor while providing vital nutrients like potassium, fiber, and Vitamin B6.

Maple syrup
As always, my trusty maple syrup acts as my all-natural sweetener. It provides the perfect amount of flavor while helping to keep the overall recipe sugar levels low.

Try these muffin recipes next

If you liked matcha green tea muffins, you’ll love these ideas too! No matter what flavor you’re craving, there’s a muffin recipe for you to bake.

• Apple Cinnamon Muffins
• Sweet Potato Muffins
• Blueberry Banana Muffins
• Banana Bread Muffins
• Lemon Poppy Seed Muffins

Recipe by Erin Morrissey and Photos by Quarter Soul Crisis

★★★★★ 4.3 from 3 reviews

Matcha Blender Muffins

Matcha Blender Muffins are a simple, healthy snack that can easily be made gluten-free or vegan. Made with oats, matcha powder, bananas, and maple syrup, these delicious treats pack a nutritious punch.

Prep: 5Cook: 20Total: 25 minutes

Yield 12 muffins 1x

1x2x3x

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Ingredients

• 1.5 cups rolled oats
• 2 tbsp matcha powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 2 large bananas
• 1/4 cup maple syrup
• 1 tsp vanilla
• 1/3 cup almond milk
• 1/2 cup sliced almonds

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Instructions

1. Preheat oven to 350F and line a muffin tin with muffin liners, then spray with non stick spray. Both steps are necessary unless you have silicone muffin liners.
2. Add all of your ingredients to the blender, starting with the dry and working your way down the list.
3. Blend until combined. You want a very smooth batter, but don’t over blend or your muffins will deflate. Use a spoon to make sure all areas are mixed in.
4. Stir in 1/3 cup almond milk.
5. Pour into lined + greased muffin tins, and then add sliced almonds on top.
6. Bake for 18-22 minutes or until toothpick inserted comes out clean.
7. Store at room temperature for up to two days, or fridge for up to one week.

Author: Erin MorrisseyCategory: breakfast, gluten-freeMethod: blender, ovenCuisine: AmericanDiet: Gluten Free