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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Matcha Latte Mini Muffins

    Matcha Latte Mini Muffins

    40
    By Alisa Fleming on April 27, 2016 Alisa's Favorite Dairy-Free Recipes, Bread, Breakfast, Dairy-Free Recipes

    These matcha latte mini muffins took several trials to perfect. The beautiful rise happened right from the start, but getting just the right sweetness and gentle green tea flavor while keeping that wonderful crumb was a little trickier. Fortunately, I finally succeeded.

    Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

    The inspiration behind this recipe was derived from a few things. First was the new mini muffin tin I’d just purchased. I’d been wanting one for years, and finally spotted a deal I couldn’t pass up.

    Second was the desire to create something wholesome, yet gift-worthy for Mother’s Day. Basically I wanted the perfect little breakfast or afternoon treat for her to savor with tea or coffee. These matcha latte mini muffins definitely qualify, but I think each bite would be welcomed by family and friends any time of year. And since they are incredibly easy to make, that’s a real possibility.

    Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

    Third was the package of So Delicious French Vanilla Creamer that I’d just picked up. This truly dairy-free creamer has a wonderful sweetness and rich texture that I felt could easily double for both the liquid and the sweetener in a muffin, perhaps even reducing the oil requirement. It did not only that, but also provided the “latte” inspiration for the muffin flavor.

    But why matcha, and what is it? Matcha powder is made from stoneground green tea leaves, and is considered to be very high quality, antioxidant-rich powdered green tea. It may look pricey at first glance, but one bag should last many recipes. You can also find numerous cost-effective brands at Asian markets.

    Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

    And of course, I couldn’t resist including an icing option. So easy to whisk together, the sweet vanilla topper makes these matcha latte mini muffins border on a cupcake dessert. This gave me an excuse to serve them on my nice new Arborescence platter. Pretty, isn’t it?

    We ended up enjoying the regular matcha latte mini muffins with big mugs of green tea in the morning, and the iced ones with glasses of the very lightly sweet new Vanilla Almond Milk from So Delicious for an afternoon treat. It was the perfect comforting, dairy-free dessert compliment.

    Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.This post is sponsored by So Delicious, but the opinions and mini matcha latte muffins recipe are my own. It was also a darn good excuse to use my new mini muffin pan!

    Special Diet Notes: Matcha Latte Mini Muffins

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

    Please note that I did use almond milk beverage in the icing, but for nut-free matcha latte mini muffins, you can certainly use another dairy-free milk beverage, like unsweetened coconut milk beverage.

    5.0 from 4 reviews
    Matcha Latte Mini Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    These puff up nicely and have a soft, almost cupcake-like crumb. They have a very gentle matcha flavor that doesn’t overpower. For a bigger green tea hit, you can up the matcha powder to 1 tablespoon.
    Author: Alisa Fleming
    Serves: 18 mini muffins
    Ingredients
    • 1 cup white-wheat flour
    • 2 teaspoons matcha powder
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup vanilla dairy-free creamer (I use So Delicious French Vanilla Coconut Milk Coffee Creamer)
    • 3 tablespoons oil (I use Ellyndale rice bran oil or melted coconut oil)
    • ½ teaspoon vanilla extract
    • Icing, optional (recipe below)
    Instructions
    1. Preheat your oven to 400ºF and grease 18 mini muffin wells. If using cupcake liners, it helps to lightly spray them with cooking spray as these muffins have a delicate crumb.
    2. In a medium bowl, whisk together the flour, matcha, baking powder and salt until well combined.
    3. In a mixing bowl, stir together the creamer, oil, and vanilla. Gradually add the flour mixture, stirring until just combined.
    4. Divide the batter between the muffin wells, they should be about ¾ full.
    5. Bake for about 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    6. Remove to a wire rack to cool. Let cool completely if using cupcake liners or if you plan to ice them.
    7. If icing, dip the tops of the cooled mini muffins into the prepared icing, turn upright, and place back on your wire rack. The icing should set up within a few minutes. Optionally dust with an extra little sprinkling of matcha powder.
    Notes
    Optional Icing: In a medium bowl, whisk ½ cup powdered sugar, 1 tablespoon unsweetened dairy-free milk beverage, ½ teaspoon pure vanilla extract or flavoring, and a pinch of salt until smooth. Optionally whisk in ⅛ to ¼ teaspoon matcha powder (to taste) for a bigger green tea hit.
    3.5.3226
    Matcha Latte Mini Muffins Recipe (easy, dairy-free & vegan)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    40 Comments

    1. Mariah on February 9, 2018 9:13 pm

      We followed this recipe to the tee & our batter was quite thick & resulted in dense lil muffins. Great flavor & can’t wait to ice these but I’m wondering where we went wrong? I didn’t overmix, it was immediately when we were stirring the flour into the liquid mixture it was thickening. Definitely gonna try these again soon though!

      Reply
      • Alisa Fleming on February 10, 2018 7:22 am

        That’s very strange Mariah – they are actually slightly cupcake-y – not dense. Did you swap any ingredients – regular wheat flour rather than white-wheat, another creamer, etc? The only thing I can think is that perhaps your baking powder is a little under-powered 🙂 It does lose it’s ability to rise over time and does expire. The batter is a little thick, but should rise well.

        Reply
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    4. Courtney Snyder on November 24, 2017 5:27 pm

      Can you use coconut flour as a substitute or the wheat flour?

      Reply
      • Alisa Fleming on November 24, 2017 7:43 pm

        Hi Courtney, unfortunately coconut flour doesn’t work as a 1:1 substitute for wheat flour. Coconut flour is very dry (sucks up the moisture!) and has very little binding power.

        Reply
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    6. Juliette Roberts on July 10, 2017 6:59 pm

      I have been on a matcha/health kick lately and I wanted to bake something that would curve my sugar cravings and this was the perfect thing! Me plus my whole family loved them! Thanks for sharing!

      Reply
      • Alisa Fleming on July 11, 2017 7:48 am

        Fantastic! Glad you and your family enjoyed them Juliette, and I appreciate your feedback!

        Reply
    7. Vivian on February 19, 2017 8:47 pm

      What alternate ingredients would you recommend if i wanted to make this gluten and dairy free?

      Reply
      • Alisa Fleming on February 20, 2017 10:44 am

        No changes are needed for dairy-free, we’re a dairy-free website! For gluten-free, you can try swapping in your favorite gluten-free flour blend, but I would ensure it is one with added binder or that has been good at binding in other egg-free recipes you have made.

        Reply
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    9. Francesca on August 30, 2016 9:34 am

      I want to bake these for a diabetic. Does the creamer you used in the recipe have a lot of sugars. If i was to use a sugar free creamer, would it alter the outcome? I do see its coconut so it may not be so bad as is.

      Reply
      • Alisa Fleming on August 31, 2016 8:42 am

        Hi Francesca, the creamer I use is the source of the sweetener. I’m just personally not a fan of baking with sugar-free sweeteners, but if it’s a flavor you’re used to, it should work. You can also swap in light coconut milk (the canned kind) for the creamer and sweeten to taste with the sweetener you prefer to use. The batter is egg-free so you can taste it 🙂

        Reply
    10. Jennifer C on May 14, 2016 12:31 am

      Alisa, these absolutely hit the spot! The texture and taste were perfect. I love matcha and have tried many recipes with it. This one is a keeper!

      Reply
      • Alisa Fleming on May 14, 2016 7:06 am

        That’s fabulous Jennifer – I’m so glad you enjoyed it!

        Reply
    11. Amanda - RunToTheFinish on May 10, 2016 2:07 pm

      Dairy free with an energy boost, I like it!!! I don’t know why I don’t make more muffins…ok yes I do, I eat them all!

      Reply
    12. Jessica @ Nutritioulicious on May 10, 2016 11:52 am

      I still haven’t tried matcha – It just hasn’t appealed to me. But in cupcakes? That may be just the way for me to eat it!

      Reply
      • Alisa Fleming on May 10, 2016 3:35 pm

        Someone as healthy as you Jessica?! You must try it – so much “grown-up” appeal.

        Reply
    13. Wendy on May 10, 2016 8:36 am

      I am embarrassed to say I’ve never tried Matcha. These look delicious.

      Reply
      • Alisa Fleming on May 10, 2016 3:36 pm

        Matcha quinoa perhaps Wendy? 🙂

        Reply
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    16. Elizabeth on May 2, 2016 11:02 am

      I’ve never tried macha powder before. After seeing this recipe, I’m gonna have to give it a shot. I also love the new platter too!

      Reply
      • Alisa Fleming on May 4, 2016 2:46 pm

        If you like green tea Elizabeth, then you’ll love matcha.

        Reply
    17. Julie @ Running in a Skirt on April 29, 2016 11:46 am

      Ohhhh!!! These are SOOOO lovely! The ingredients are perfect. Love matcha!

      Reply
    18. Lisa on April 28, 2016 5:24 pm

      I have yet to cook anything with Matcha Alisa but this recipe looks so simple and delicious and I love the color. I can’t wait to try it!

      Reply
      • Alisa Fleming on April 28, 2016 7:22 pm

        I have to admit, matcha was more finicky than I thought it would be – delicate so easily lost in the overall flavor, yet a little pungent so it quickly overwhelms on the flip side. But it is such an amazing ingredient!

        Reply
    19. Caroline on April 28, 2016 8:52 am

      As a recipe taste tester, I vouch for these delightful little gems!!!!!!! I highly recommend these as well. It is good to be in the right place at tge right time. My stomach is a lucky one!

      Reply
      • Alisa Fleming on April 28, 2016 3:07 pm

        Thank you! And I trust your taste buds immensely since you are such a fabulous baker yourself Caroline!

        Reply
    20. Becky Striepe on April 27, 2016 10:18 am

      Oh, these look lovely! Matcha anything is my cup of tea!

      Reply
      • Alisa Fleming on April 27, 2016 10:30 am

        Haha, mine too Becky 🙂

        Reply
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