Sharon Palmer RD

Published on April 5, 2026

Vegan Matcha Green Tea Lemon Muffins: Bright, Zesty, and Naturally Delicious

These matcha green tea lemon muffins are a bright and flavorful twist on a classic baked treat. Earthy matcha pairs beautifully with fresh lemon, creating a balanced combination of zesty citrus and smooth green tea flavor. Perfect for breakfast, snacks, or afternoon tea, these muffins are a delicious way to enjoy the unique taste and vibrant color of matcha.

Matcha tea—the fresh, dried green tea in Japanese food traditions—adds a bright, green, grassy note to baked goods, such as these completely plant-based (vegan), healthy, whole grain, light in sugar muffins. The lively flavors intensify with the addition of lemon and coconut! Just stir matcha tea into the batter, drop by spoonfuls into muffin tins, and top with a crunchy lemon coconut topping, then bake into golden perfection. These muffins are wholesome enough to enjoy for breakfast, snacks, coffee breaks, and even light desserts.

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Matcha Tea Lemon Muffins

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Author: The Plant-Powered Dietitian
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

These healthy, plant-based, whole grain Matcha Tea Lemon muffins are filled with the clean crisp flavors of lemon, coconut, and matcha green tea.

Ingredients

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Muffins:

1 cup coconut milk beverage (not canned), plain, unsweetened
2 tablespoons chia seeds
1 large lemon (1/4 cup juice and 2 tablespoons zest)
1/3 cup vegetable oil
1/3 cup coconut sugar (or brown sugar)
1 tablespoon matcha green tea powder
1 ¼ cups white whole wheat flour
½ cup almond flour
2 ½ teaspoon baking powder
Pinch salt
1/3 cup shredded, unsweetened coconut

Topping (optional)

1 tablespoon vegan margarine, softened
1 tablespoon coconut sugar (or brown sugar)
1 tablespoon lemon zest
1 tablespoon shredded, unsweetened coconut

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Instructions

Preheat oven to 375 F.
With an electric mixer, whip together coconut milk beverage, chia seeds, lemon juice and lemon zest from one large lemon, and vegetable oil for 2 minutes.
Gently mix in coconut sugar, matcha tea powder, white whole wheat flour, almond flour, baking powder, and salt. Do not overstir. Fold in coconut.
Spray a muffin pan with nonstick cooking spray (or use muffin pan liners).
Spoon batter into muffin pans—filling each one about 2/3 full.
Place in oven and bake for 15 minutes.
Meanwhile, prepare topping (optional) by mixing together softened vegan margarine, coconut sugar, lemon zest, and coconut in a small dish until smooth.
After muffins have baked for 15 minutes, remove and sprinkle with topping. Return to oven and bake for an additional 15-20 minutes, until a fork inserted in center comes out clean.
Remove from oven. Allow to cool slightly. Loosen muffins with a knife and remove from muffin pan.
Makes 8 small muffins.