Step 1

Preheat the oven to 180ºC fan / 400ºF and place 12 paper (or silicone) muffin cups in a 12 hole muffin tray.

Step 2

In a large bowl combine the flour, baking powder, bicarbonate of soda powder, a pinch of salt, and matcha powder.

Step 3

In another separate bowl, mix the sugar, plant-based milk, vanilla extract, lemon juice, apple cider vinegar, and coconut oil.

Step 4

Pour the wet mixture into the dry mixture and stir to combine making sure you don’t over mix.

Step 5

Next fold in the raspberries and divide the mixture evenly between the 12 paper muffin cases. Bake for 13 - 15 minutes or until a toothpick comes out clean. Be careful not to over bake the muffins as they will go from a vibrant green to a dull green very quickly.

Step 6

Remove the muffins from the tray and leave to cool before serving.