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Vegan Matcha Lavender Muffins

Vegan Matcha Lavender Muffins for a Delightful Morning Treat

Delight in these Vegan Matcha Lavender Muffins, a perfect blend of earthy matcha and floral lavender for a memorable breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups Flour can be substituted with a gluten-free flour blend
  • 2 tablespoons Matcha Powder culinary grade for best results
  • 2 teaspoons Baking Powder do not substitute
  • 1 teaspoon Baking Soda crucial for the rise
  • 0.5 teaspoon Salt vital for overall taste
  • 0.75 cup Granulated Sugar/Coconut Sugar coconut sugar is a healthier alternative
  • 1 cup Almond Milk other unsweetened non-dairy milks can be used
  • 1 tablespoon Apple Cider Vinegar lemon juice can replace for similar results
  • 0.33 cup Neutral Oil (like Vegetable/Sunflower Oil) melted coconut oil adds a hint of coconut
  • 1 teaspoon Vanilla Extract optional flavor enhancer
For the Lavender Glaze
  • 1 cup Powdered Sugar sifted to prevent clumping
  • 2 tablespoons Almond Milk (for Glaze) any non-dairy milk can substitute
  • 1 tablespoon Culinary Lavender Buds use rose water if unavailable
  • 1 drop Light Purple Food Coloring optional for visual appeal

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners.
  2. In a small bowl, combine 1 cup of almond milk with 1 tablespoon of apple cider vinegar and let it sit for 5 minutes.
  3. In a large bowl, whisk together 1.5 cups of flour, 2 tablespoons of matcha powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 0.5 teaspoon of salt, and 0.75 cup of granulated sugar.
  4. Add 0.33 cup of neutral oil and 1 teaspoon of vanilla extract to the curdled almond milk, mixing gently.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  6. Distribute the batter evenly into the muffin tin, filling each liner about two-thirds full, and bake for 17-22 minutes.
  7. Once baked, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
  8. For the glaze, heat 2 tablespoons of almond milk with 1 tablespoon of culinary lavender buds for 4-5 minutes, then strain and whisk in 1 cup of sifted powdered sugar.
  9. Drizzle the lavender glaze over the cooled muffins and allow to set before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 2mgCalcium: 5mgIron: 5mg

Notes

Sifting powdered sugar prevents clumps in the glaze, ensuring a smooth finish. Store muffins in an airtight container at room temperature for up to 3 days.

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