Vegan Raspberry Matcha Muffins

Craving a festive baking moment with a vibrant green twist? These vegan Raspberry Matcha Muffins combine delicate matcha flavor, soft almonds and a fruity raspberry center. Crunchy almonds on top turn every bite into a colorful little KISSA Treat.

Why You’ll Love These Matcha Muffins

These Matcha Muffins give festive baking a fresh and modern twist. Delicate matcha meets the natural sweetness of banana and agave, while three different almond textures create a soft crumb and golden crunch. Inside, a juicy combination of raspberries and creamy nut butter is waiting to be discovered. The vibrant green color and ruby-red center make these muffins a beautiful addition to brunch, afternoon tea or a festive Matcha moment.

Tips for Raspberry Matcha Muffins

Simmer the raspberries slowly until the mixture becomes thick and jam-like. This helps the filling stay in the center while the muffins bake. Mix the batter only until everything is combined to keep the almond crumb pleasantly soft. Fill each case halfway before adding the raspberry and nut butter center, then cover it fully with batter. Let the muffins cool in the tin for at least 15 minutes, as their almond-rich texture is delicate while warm.

Ingredients

100g ground almonds
100g sliced almonds (also for decoration)
100g whole almonds, chopped (also for decoration)
2 bananas
150 frozen raspberries (for the filling)
50g coconut oil
6 tbsp agave syrup
200 ml almond drink
1 package baking powder
3 tbsp apple cider vinegar
1/4 tsp salt
6 KISSA Matcha sticks
3 tbsp Naturally Pam Crunchy Nut Butter + 100 grams for the filling

Instructions

1. Simmer the raspberries over low heat for 8–10 minutes, crushing them as they soften, then leave the mixture to cool.
2. Preheat the oven to 175°C, prepare ten muffin cases and gently melt the coconut oil.
3. Mash the bananas and mix them with the almond drink, 3 tbsp nut butter, coconut oil, agave syrup and apple cider vinegar.
4. Stir in the ground almonds, baking powder, salt and KISSA Matcha. Fold in most of the sliced and chopped almonds.
5. Fill each case halfway with batter. Add nut butter and raspberry filling, cover with batter and finish with the remaining almonds.
6. Bake for 22–25 minutes and leave the muffins to cool in the tin for at least 15 minutes before removing them.

Portions: 10 vegan Muffins
Preparation Time: 20 minutes + 22-25 minutes baking time