Superfood Matcha Donuts

Matcha is Japanese green tea leaves that have been finely ground into a powder. By consuming the entire leaf, matcha is more potent than other tea varieties.


  • Matcha's vivid green color comes from chlorophyll, a powerful detoxifier.
  • Sipping matcha delivers a mega dose of antioxidants — 137x more than regular brewed green tea.
  • One unique antioxidant, EGCg provides potent cancer-fighting properties.
  • The amino acid L-theanine + caffeine = a state of relaxed alertness & an uncanny ability to focus.

Great matcha is sweet and mouth-watery, with no traces of bitterness. 


6 ounces whole-wheat pastry flour (about 1¾ cups)

½ cup granulated sugar

2¼ teaspoons matcha powder, divided

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup fat-free buttermilk

¼ cup + 4 teaspoons water, divided

¼ cup butter, melted

½ teaspoon grated lemon rind

1 large egg

Cooking spray

1¼ cup powdered sugar

1 teaspoon fresh lemon juice

2 tablespoons large unsweetened coconut flakes, toasted

2 tablespoons chopped goji berries

How to Make It

1. Preheat oven to 350 degrees F.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, 1½ teaspoons matcha powder, baking powder, baking soda, and salt. Combine buttermilk, ¼ cup water, butter, lemon rind, and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until combined.

3. Coat 2 donut pans (6-cavity) with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350oF for 12 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity; invert donuts onto a wire rack. Cool completely.

4. Combine powdered sugar, remaining 4 teaspoons water, remaining ¾ teaspoon matcha powder, and lemon juice, stirring until smooth (add more water, ½ teaspoon at a time, if glaze is too thick). Spread glaze over tops of donuts; sprinkle 6 donuts evenly with coconut and 6 with goji berries. Let stand until glaze is set. 

Recipe courtesy of Cooking Light.

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