Chai Spiced Vegan Muffins (Print-Friendly Recipe)
Moist vegan muffins infused with warm chai spices and natural sweetness, perfect for breakfast or snacks.
# Ingredients List:
→ Dry Ingredients
01 -
1 3/4 cups all-purpose flour
02 -
3/4 cup coconut sugar
03 -
1 tablespoon baking powder
04 -
1/4 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground cardamom
07 -
1/2 teaspoon ground ginger
08 -
1/2 teaspoon ground cloves
→ Wet Ingredients
09 -
1 cup unsweetened applesauce
10 -
1/2 cup dairy-free milk
11 -
1/2 cup grapeseed oil
12 -
2 tablespoons maple syrup
# How to Make It:
01 -
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with muffin cups.
02 -
In a large bowl, sift together flour, coconut sugar, baking powder, salt, cinnamon, cardamom, ginger, and cloves.
03 -
In a separate bowl, whisk together applesauce, dairy-free milk, grapeseed oil, and maple syrup.
04 -
Pour dry ingredients into wet mixture and stir until just combined.
05 -
Spoon batter into prepared muffin cups filling each about two-thirds full.
06 -
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Allow muffins to cool for 5 to 10 minutes before removing from tin.
# Extra Information:
01 -
Store leftovers in an airtight container with a paper towel underneath to absorb moisture. Refrigerate for up to one week or freeze up to three months.
02 -
Substitutions: Use neutral oils like canola or vegetable oil instead of grapeseed oil; replace applesauce with fruit purees such as banana or pumpkin; regular milk can substitute dairy-free milk.
03 -
Spice quantities can be adjusted to taste.