Nutritional Info

Nutrition Facts

Serving Size 1 (73g)

Calories 248
Calories from Fat 122 (49%)
Amount Per Serving %DIV
Total Fat 13.6g 21%
Saturated Fat 1.3g 7%
Monounsaturated Fat 8.5g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 99.4mg 4%
Potassium 199.2mg 4%
Total Carbohydrate 28.3g 9%
Dietary Fiber 1.6g 6%
Sugars 3.3g
Protein 3.3g 7%

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Matcha Almond Muffins

Source: 500 Vegan Recipes
Recipe Description
Although it can sometimes feel like you are searching for the Holy Grail, finding pure matcha powder is absolutely worth it. If the cost or effort is too much though, the matcha-less version is quite tasty too.
Prep time
15 min
Cook time
18 min
Ready In
33 min


Serves Tool

Serves To:USMetric
2/3 Cup(c)  salted, dry roasted almonds, coarsely chopped
1/4 Teaspoon(t)  fine sea salt
1/2 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1 Tablespoon(T)  arrowroot powder
4 Teaspoon(t)  matcha green tea powder
1/2 Cup(c)  whole wheat pastry flour
1 1/2 Cup(c)  brown rice flour
1/4 Cup(c)  unsweetened soy milk
1/2 Cup(c)  canola oil
2 Teaspoon(t)  rose water
2 Teaspoon(t)  pure almond extract
1 Cup(c)  unsweetened applesauce
2/3 Cup(c)  light brown sugar, packed


Preheat the oven to 350° F. Line a standard muffin tin with paper liners. In a medium bowl, whisk together the sugar, applesauce, almond extract, rose water, oil and milk until smooth. In a large bowl, sift together the flours, matcha, arrowroot, baking powder, baking soda and salt. Fold the wet ingredients into the dry, being careful not to over mix. Fold in the almonds. Divide the batter equally among the muffin cups. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a cooling rack.

Additional notes

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