Chai Spiced Vegan Muffins

5 from 41 votes

This Chai Spiced Vegan Muffins recipe is a delicious healthy breakfast or snack filled with warm aromatic spices like cloves, cinnamon, ginger and cardamom!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 203kcal

Author Yumna Jawad

Equipment

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 ground cloves
1 cup unsweetened applesauce
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.

Video

Notes

Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about a week in the fridge. You can also freeze the muffins for up to 3 months.

Substitutions: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Feel free to change up the spices or increase/decrease quantities as you see fit.
Instead of grapeseed oil, you can substitute any other neutral oil like canola, vegetable or safflower oil.
Instead of applesauce, you can use other fruit purees like banana or pumpkin.
Instead of diary-free milk, you can use regular cow's milk.

Nutrition