Chai Spiced Vegan Muffins
User Reviews
5
Chai Spiced Vegan Muffins
Description
Chai Spiced Vegan Muffins blend traditional chai spices such as cinnamon, cardamom, ginger, and cloves with a moist vegan muffin base. The dry ingredients include all-purpose flour, coconut sugar for sweetness, baking powder as a leavening agent, and a pinch of salt to balance flavors. Wet ingredients like unsweetened applesauce, dairy-free milk, grapeseed oil, and maple syrup contribute to a tender crumb and natural sweetness. The batter is baked at 400°F for 18-20 minutes, producing golden muffins with a soft crumb and an infusion of chai spices in every bite.
The warming spice profile gives these muffins a cozy appeal, while the applesauce helps maintain moisture without eggs. These muffins suit well as a breakfast option or an afternoon treat, pairing nicely with tea or coffee.
Lightly greasing or lining the muffin tin, and allowing the muffins to cool slightly before removal helps maintain their shape. Variations can be made in the type of fruit puree or neutral oil used, accommodating what is available or preferred.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cloves ground
- 1 cup applesauce unsweetened
- 1/2 cup dairy-free milk
- 1/2 cup grapeseed oil
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F. Lightly grease a twelve-muffin tin or add muffin liners to a muffin tin.
- In a large bowl, sift together the dry ingredients: flour, coconut sugar, baking powder, salt, and the spices.
- In a separate bowl, whisk together the wet ingredients: applesauce, milk, oil, and maple syrup. Pour the dry ingredients into the wet ingredients and mix.
- Fill the muffin cups two-thirds full. Bake in the preheated oven for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Let them cool down for 5-10 minutes before removing from the muffin tin. Yields 12 muffins.
Notes
- Store leftover muffins in an airtight container with a paper towel underneath to absorb moisture; keep refrigerated up to one week.
- These muffins freeze well for up to three months; thaw before serving.
- Substitutions include neutral oils such as canola or vegetable oil in place of grapeseed oil, and other fruit purees like banana or pumpkin instead of applesauce.
- Dairy milk can be used instead of dairy-free milk if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 75mg | 3% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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