Matcha Chocolate Chip Muffins
My vegan Matcha Chocolate Chip Muffins are slightly sweet, slightly bitter and moist----a treat for matcha and chocolate lovers! They are great for breakfast and/or snack, a perfect accompaniment for both tea and coffee.
Servings: 12 regular size muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tbsp matcha powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup apple sauce
- 1/3 cup sugar (I use cane sugar)
- 1/4 cup neutral oil (I use sunflower oil)
- 1/4 cup + 3 tbsp unsweetened soymilk (or any unsweetened plant-based milk)
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven at 350°F.
- Mix dry ingredients. In a medium to large bowl, combine all-purpose flour, matcha powder (sift if needed), baking powder, baking soda, and salt. Whisk together to mix well. Get rid of any lumps. Set aside.
- Mix wet ingredients. In another large bowl, combine apple sauce, neutral oil, sugar, unsweetened soymilk, and vanilla extract. Whisk together until all the wet ingredients come together.
- To the wet ingredient mix, add the dry ingredient mix. Use a spatula to mix together by folding (do not overmix.) Lastly, add chocolate chips and fold again.
- Pour the mixture into the regular sized silicon or parchment lined muffin tin. Do not fill to the top.
- Bake them in the oven for 20-25 minutes. After 20 minutes, check the doneness by sticking skewer to the center. If it comes clean, it’s done. If it’s a bit wet, put it back in the oven and bake for another 3-5 minutes.
- Take them out the oven and let cool down on a cooling rack before serving.
Notes
- To store, keep them in a container with a lid at room temperature. Consume within 2-3 days. You should be able to keep them in the fridge for longer freshness.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!