I often feel like a little something mid-morning. Sweet is good – but not too sweet. I came back from yoga the other day and knew just want I wanted with a mug of nutty green genmaicha (the one with toasted rice,) tea – a light green tea muffin.

I whipped them up in less than 15 minutes and the tray was half gone by the end of the day. My husband and daughter are great culinary judges because if they come back a second time (spoiled as they are,) I know it’s a huge hit.

My daughter says they’re “awesome” with a glass of milk, my husband likes them as is and I like mine with my tea.

Unlike most muffins, they are very light, and not too sweet. They are made with matcha green tea powder, which you can get from some health food stores (Wholefoods for sure,) and a number of websites. I purchased mine from which is great tea house. They actually sell the matcha powder mixed with a vanilla sugar, which is incredible used in a latte with rice or almond milk. For this recipe you can either use plain matcha powder or the vanilla Bird Pick mix. Oh, also – if you happen to have a Japanese store anywhere near where you live, go there to get your matcha powder, as it will be a quarter of the price.

Finally I added some Maca Powder to these babies. This is absolutely optional so forget it if you don’t know or care about this weird super food. I’m a huge maca fan because it’s a super food, which is amazing for balancing hormones, improving your energy, and stimulating your libido! It has a slightly nutty taste, which is not noticeable when you bake with it. So up to you – you can find it at health food stores or Navitas Naturals.




1 cup unbleached all-purpose flour

1cup whole wheat flour

1/2tsp baking powder

3tsp matcha powder (use Bird Pick or Gotcha Matcha is fantastic.)

1 tbsp Maca Powder

1stick butter (or vegan marge) When I go dairy-free, I use Earth Balance coconut spread.

¾ cup brown sugar

3 eggs (or egg replacer)

¾ cup coconut milk

Pre-heat oven to 350 F


Arrange unbleached muffin cups in a muffin tray



Place the dry ingredients in a large bowl and stir with a whisk to make sure all the ingredients are well combined.

Cream the butter and sugar together. I use an electric mixer to get them as light and fluffy as poss.

Blend the eggs and then add slowly, while mixing.

Still mixing, add the coconut milk.

Add the wet ingredients to the dry and combine well.

Fill each muffin cup ¾ full and place the tray in the oven for 20- 25 minutes or until lightly browned on top.