We like to think of matcha as a sort of superhero amongst teas, as it's a super-concentrated green tea powder that's packed with antioxidants and nutrients. You can take your matcha consumption to the next level by baking with it. Baking with matcha is a great way to get all the goodness from the little green powder, perfect for those who aren't keen on having it as a shot. We’ve got three yummy baking with matcha recipes all revolving around breakfast to help kick-start your mornings.

Can you bake with expired matcha?

It happens to all of us, you’ve started a cupboard clearout and accidentally stumbled on a neglected little tin of matcha and found it past its best-before date. Never fear, you can use it in your baking if you like! It's a super yummy, and resourceful way to use up your leftover food and prevent it from going in the bin!

The "best before" date on food products refers to the recommendation for when the product is at its best quality in terms of taste and texture. It is not the same as fresh foods, which have a “use-by” expiration date; food past its use-by date is no longer safe to consume.

As with all products with a best-before date, matcha can spoil over time and start to lose its flavour and quality. If you choose to use expired matcha for baking, it's good to know there is a chance that your baked goods may not turn out quite the same as using freshly opened matcha. 

matcha breakfast muffins

These muffins are hearty, oaty and very satisfying at breakfast. The perfect on the go breakfast for when you’re in a rush or just want a tasty snack. 



rolled oats


Plain flower


Baking powder

2 teaspoons

Organic matcha powder

1 tablespoons

Sea salt

¼ teaspoon

Light brown sugar


Large ripe bananas


Large eggs*


Melted butter or olive oil


A selection of your favourite chopped nuts


1. Preheat the oven to 180°C/ 350°F/ gas mark

2. Line a 12-hole muffin tin with paper baking cases.

3. In a large bowl, combine the oats, flour, baking powder, bicarbonate of soda, matcha powder, salt and sugar. Mix together and make a well in the centre.

4. In another bowl, mash the bananas with a fork. Stir in the beaten egg* and melted butter (or olive oil).

5. Add to the dry mixture with the chopped nuts and fold through until just combined. Take care not to over-mix. If the mixture seems too thick or a little dry, add a little orange juice or milk to thin it.

6. Spoon the mixture into the paper cases and bake in the preheated oven for 20–25 minutes until the muffins are well risen. To double-check, pop a skewer inserted in the middle of the muffins, if it comes out clean, they’re good to go.

7. Serve the muffins warm or cold. Kept fresh by storing the leftovers (if there are any) in an airtight container stored in a cool place for 2–3 days.


Want to switch it up? That's cool too. Here are a few ideas to get you going:

  • You can flavour the muffins with a few drops of vanilla extract or add a little ground cinnamon, ginger and nutmeg for a spicy result.
  • Mix in some freshly grated orange zest and the juice of 1 orange.
  • For more fibre and texture, try sprinkling the tops with pumpkin seeds just before baking.
  • For a teatime version, add white or dark chocolate chips when you mix in the nuts.
A tray of matcha muffins in paper muffin cases.


matcha croissants

These look as amazing as they taste, honestly – they’re deliciously buttery with a lovely, smooth matcha taste. Add our top-quality organic matcha and you’re in for a winner. 

Ingredients - Makes 12


strong white bread flour

500g + a little extra for dusting

teapigs organic matcha powder

1 tablespoon


2 teaspoons

caster sugar


fast-action dried yeast

2 sachets

cool water


Chilled unsalted butter


beaten eggs**


1. Put the flour,
matcha powder, salt, sugar and yeast in a large mixing bowl. Make a well in the centre and gradually add the cool water, stirring well between additions.

2. When it’s all added and mixed, take out the ball of dough and knead on a lightly floured work surface for about 10 minutes until the dough is still quite stiff.

Use the ball of your hand to push the dough away from you and stretch it before pulling it back and squashing it into a ball. Give it a quarter-turn, then repeat. Don’t be gentle – really stretch and knead it hard to make it elastic. Alternatively, use a food mixer with a dough hook attachment.

3. Place the dough in a clean lightly oiled bowl and cover with cling film or in a plastic bag, and chill in the fridge for 1–2 hours.

4. Put the butter between 2 sheets of baking parchment and using a rolling pin, bash it until you have a large rectangle, about 20 x 15cm (8 x 6in).

5. On a lightly floured surface, roll out the chilled dough to a large rectangle, about 40 x 20cm (16 x 8in).

6. Place the butter in the centre of the dough and then fold the bottom third of the dough over to cover half of the butter. Next, fold the top third of dough over to cover the remaining half of the butter.

7. Rotate the dough by a quarter turn and roll out slightly. Fold the short ends over to meet in the middle. Wrap in cling film and chill in the fridge for 30 minutes.

8. Repeat this rolling and folding process twice and then wrap and chill for at least 2 hours or, better still, overnight.

9. Line 2 baking trays with baking parchment.

10. On a lightly floured surface, roll out the dough to a large rectangle, about 60 x 30cm (24 x 12in) and trim the edges. Cut the dough into long triangles and gently stretch the corners at the base of each triangle to make it wider.

11. Starting at the wide base, gently roll up each triangle, working your way to the point; tuck the point underneath. Bend the ends inwards and place on the prepared trays, leaving a little space between them.

12. Cover the trays with cling film and set aside for 2 hours at room temperature until the croissants double in size.

13. Preheat the oven to 200°C/ 400°F/gas mark 6.

14. Brush the croissants generously with the glaze and then bake in the preheated oven for 15–20 minutes until well-risen and crisp. 

15. Cool on a wire rack before serving. While you’re waiting, give the kitchen a clean and make a cuppa.
A plate of delicious matcha croissants, golden and flaky, on a wire cooling rack and plate.

matcha pancakes

Two of our favourite things – matcha and pancakes. Actually, matcha in pancakes. For a savoury brunch, serve the pancakes with crispy bacon rashers or grilled tomatoes and mushrooms.

Ingredients - Makes 4


self-raising flour


matcha powder

1 tablespoon

caster sugar

2 tablespoons



Semi-skimmed milk


butter melted

2 tablespoons

  • sunflower or olive oil, for frying
  • Maple syrup, to serve
  • blueberries, to serve

1. Get that oven going. Preheat the oven on a very low setting – no more than 150°C/300°F/ gas mark 2.

2. Sift the flour into a large bowl and mix in the matcha powder and sugar. Make a well in the centre.

3. In another bowl, whisk the eggs* and then beat in the milk until well combined. Stir in the melted butter and pour into the well in the flour mixture. Whisk together until you have a smooth batter.

4. Place a large frying pan over medium heat and add a little oil. When it’s hot, drop large spoonfuls of batter into the frying pan, leaving plenty of space between the pancakes. Cook for 1–2 minutes until golden underneath, then flip the pancakes over and cook the other side.

5. Remove to a plate and keep warm in the oven while you cook the remaining pancakes in the same way.

6. Divide the pancakes between four warm serving plates and serve immediately with maple syrup and a scattering of blueberries.

Want to change it up a little? 

  • Use buttermilk instead of semi-skimmed milk.
  • Why not serve the pancakes with sliced banana, fresh raspberries and strawberries?
  • Try adding a good pinch of cinnamon to the pancake mixture for a more subtle spicy flavour.
Fluffy matcha pancakes topped with juicy blue blueberries and syrup.


*Vegan Egg Alternative

If you’re vegan or just not keen on eggs, we have a little selection of substitutes that could work well in your recipes: 

Ingredients = 1 Egg


Apple sauce

¼ cup


4 tablespoons

Silken tofu

¼ cup

Ground flax

1 tablespoon + 3 tablespoon of water


3 tablespoons

Chia seeds

1 tablespoon + 3 tablespoons of water

Supermarket Egg alternative 

See individual packs for instructions

**Vegan Glaze Alternative

  • Apple sauce
  • Aquafaba
  • Milk alternative
  • Maple syrup

We hope these matcha recipes have inspired you to level up your mornings with a matcha boost. If you're looking for top up on our premium matcha, click here.