Sunflower Matcha Muffins

Well, it’s officially March.

The sun is shining. The birds are chirping. The flowers are blooming.

Spring has sprung, and you can avoid that pesky outside air and watch it all from your window while eating muffins!

And, of course, you can make everything GREEN to simulate that pesky outside that you’re trying to avoid.

Matcha is a green tea powder that can be used for baking and cooking. The taste is delicate and slightly sweet and pairs perfectly with the nutty sunflower seeds. Plus, it turns everything green! Just make sure to use pure matcha powder with no added sugar.


Makes 12 Muffins
Total Time: 30 minutes, Active Time: 10 minutes


1/2 cup sunflower oil*
1/3 cup sugar
1 1/2 cups sunflower milk**
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
2 tablespoons matcha
1 tablespoon baking powder


  1. Set oven to bake at 375 degrees and line a 12 cup muffin pan.
  2. Mix the wet ingredients (the sunflower oil, sugar, sunflower milk, and vanilla) in a large bowl.
  3. Slowly incorporate the dry ingredients (the flour, salt, matcha, and baking powder). Mix until well incorporated. The batter will be a little thick.
  4. Scoop batter into muffin pan until each cup is about 3/4 full. Bake for 18-20 minutes.
  5. Let cool on cooling rack and enjoy. 🙂


*You can use any neutral flavored oil, but I use sunflower to stick to the theme.
**I made my own sunflower milk for this recipe. Soak sunflower seeds for 4 hours or overnight. Drain and blend on high with 4 cups of water for 2-3 minutes, depending on strength of blender. Use a mesh nut bag to drain out the sunflower meal: pour the liquid directly into the bag and squeeze the liquid into a bowl or container. You can use the meal for granola bars or other nutty treats. If you simply do not have time to make sunflower milk, any other unsweetened plant milk will do.

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