Description

Sweet, spiced, and simple Vegan Chai Muffins! Perfect fluffy texture inside, golden crusty tops, and lots of cozy flavor. Easy to make and easier to devour!

Ingredients

Scale

Chai Spice Mix:

1 tbsp cinnamon
2 tsp ginger
1 tsp cardamom
1/2 tsp allspice
1/2 tsp cloves

Muffins

1/2 cup (120g) non-dairy milk
1 tsp loose chai tea or 1 tea bag
3/4 cup (180g) plain non-dairy yogurt
1/2 cup (75g) coconut sugar
1 tsp vanilla extract
3 cups (330g) almond flour*
1/2 cup (60g) tapioca starch (can sub with cornstarch or arrowroot)
2 tsps baking powder
1/2 tsp salt
1 tbsp chai spice mix (above)

Chai Spice Sugar Mixture (for topping)

2 tbsp coconut sugar
1 tsp chai spice mix (above)

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Instructions

Preheat the oven to 350F.
In a small bowl, mix together the spices.
Boil the non-dairy milk. Steep with the chai tea, then strain or remove tea bag.
In a mixing bowl, whisk together the non-dairy yogurt, coconut sugar, chai tea milk, and vanilla extract.
In a separate bowl, combine the almond flour, tapioca starch, baking powder, salt, and spice. Whisk until no lumps remain.
Add wet to dry and mix.
Spoon batter into a muffin pan (greased or lined with paper liners), filling each 3/4 of the way. You will get between 9 and 12 muffins depending on your pan. Smooth the tops.
Top each with a sprinkling of the spice/sugar mixture.
Bake for 30-35 minutes or until golden on top and the centers are firm to the touch.
Remove from the oven and cool for 10-15 minutes before removing from the pan.
Enjoy!
Keep leftovers in an airtight container. They will stay fresh longest in the fridge.

Notes

*I don’t recommend subbing any other flours in this recipe, but if you are looking for a chai recipe with oat flour try THIS one instead.

Nutrition

Serving Size: 1 muffin
Calories: 221
Sugar: 9g
Fat: 15g
Saturated Fat: 1g
Carbohydrates: 19g
Fiber: 3g
Protein: 6g

Keywords: vegan, gluten-free, grain-free, baking, easy, snack, fall, breakfast, spice, oil free