The ability to produce high quality processed foods is essential in order to compete in a market where consumers have demand for nutrition-rich diet. Wheat grass is one of the green foods that are valued by health-conscious individuals as a great natural source of nutrients. The addition of wheat grass powder and its effect on the physico-chemical, textural and sensory properties of developed wheat grass muffins, in which the wheat flour had been partially replaced (2.5, 5.0 and 7.5%) by wheat grass powder. The properties such as thickness, weight, crude protein, crude fat, moisture content, carbohydrates, crude fibre, total ash, hardness, gumminess, chewiness and water activity of baked muffins increased with increasing wheat grass powder levels whereas the volume, cohesiveness, springiness and colour L*, a*, b* values of samples showed a reverse trend. For the hedonic sensory results, the muffins with 7.5 per cent  wheat grass powder (WG 7.5) was rated lower in all sensory results and the muffins with 5.0 per cent wheat grass powder (WG 5.0) was found most acceptable.