Matcha Iced Muffins

by @daisy_scoopwholefoods

These matcha iced muffins are a delicious and nourishing dessert that will keep you coming back for more and more! They are perfect paired with a cream cheese frosting or you can make your own frosting with coconut whipping cream.

Servings: 7
prep time
cook time
total time

  • For the muffins
  • 1 cup Scoop's gluten free flour blend
  • 3/4 cup raw sugar
  • 1 tsp organic guar gum
  • 1 tsp baking powder
  • 1/2 tsp bi carb soda
  • 1/4 tsp fine Himalayan salt
  • 1 1/2 tbsp organic matcha powder
  • 1 organic free range egg
  • 1/2 cup nut milk
  • 1/2 tsp apple cider or coconut vinegar
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla paste
  • For the frosting
  • 225g vegan cream cheese (or regular cream cheese if you prefer)
  • 6 tbsp icing sugar (or to taste)
  • 2-3 tsp matcha green tea powder
  • 1/2 tsp vanilla paste


Preheat oven to 175°C. Mix dry ingredients together well. In a separate bowl whisk together the wet ingredients before adding to the dry and mix until combined. Spoon into muffin liners in a muffin tray. Bake for approx 20mins or until a skewer comes out clean. Beat the icing ingredients together until just combined. Place in fridge to chill until muffins have fully cooled. Spread your icing onto muffins with a pinch of extra matcha powder if you like.