For breakfast I made vegan matcha muffins. They are pretty tasty, and not too sweet. I halved the recipe and used hazelnut milk instead of almond milk. I also thought that the baking powder in the original recipe should have been written as 2 teaspoons, as that would be a more typical quantity. I used 1 teaspoon in my version and they turned out fine. The coconut oil had to be melted before it could be incorporated. I sprinkled a little extra matcha powder on top before baking.