Chai Spiced Vegan Muffins (Print-Friendly Version)
Delicious vegan muffins featuring warm chai spices like cinnamon, cardamom, ginger, and cloves for a healthy treat.
# Ingredients You’ll Need:
→ 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 the oven to 400°F. Lightly grease a 12-cup muffin tin or line with muffin liners.
02 -
In a large bowl, sift together the all-purpose flour, coconut sugar, baking powder, salt, cinnamon, cardamom, ginger, and cloves.
03 -
In a separate bowl, whisk together the unsweetened applesauce, dairy-free milk, grapeseed oil, and maple syrup until fully combined.
04 -
Pour the dry ingredient mixture into the wet ingredients and gently stir until just combined, avoiding overmixing.
05 -
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
06 -
Allow the muffins to cool in the tin for 5 to 10 minutes before transferring to a wire rack to cool completely.
# Extra Tips:
01 -
Store leftover muffins in an airtight container with a paper towel underneath to absorb moisture; refrigerate for up to one week or freeze for up to three months.
02 -
Substitute grapeseed oil with neutral oils such as canola, vegetable, or safflower oil if needed.
03 -
Alternative fruit purees like banana or pumpkin can replace applesauce.
04 -
Regular cow’s milk may be used instead of dairy-free milk.