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Vegan Chai Muffins Recipe

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These Vegan Chai Muffins are a fragrant and delicious treat, infused with warm chai spices and made with wholesome almond flour. Moist and tender, they use non-dairy ingredients to create a perfect dairy-free, vegan baked good that's great for breakfast or a cozy snack.

Ingredients

Chai Spice Mix

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

Wet Ingredients

  • 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 bean paste

Dry Ingredients

  • 3 cups (330g) almond flour*
  • 1/2 cup (60g) tapioca starch (can substitute with cornstarch or arrowroot)
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 tbsp chai spice mix (from above)

Topping

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking your muffins perfectly.
  2. Prepare Chai Spice Mix: In a small bowl, combine the cinnamon, ginger, cardamom, allspice, and cloves to create a fragrant chai spice blend used throughout the recipe.
  3. Brew Chai Tea Milk: Bring the non-dairy milk to a boil, then steep the loose chai tea or tea bag in the hot milk. After steeping for a few minutes, strain or remove the tea bag to infuse the milk with chai flavor.
  4. Mix Wet Ingredients: In a mixing bowl, whisk together the plain non-dairy yogurt, coconut sugar, the brewed chai tea milk, and vanilla bean paste until smooth and well combined.
  5. Combine Dry Ingredients: In a separate large bowl, mix the almond flour, tapioca starch, baking powder, salt, and 1 tablespoon of the chai spice mix. Whisk thoroughly to remove lumps and ensure even distribution.
  6. Mix Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently but thoroughly until just combined into a smooth batter.
  7. Fill Muffin Pan: Grease or line a muffin pan with paper liners. Spoon the batter evenly into the cups, filling each about 3/4 full. Depending on your pan size, this will yield between 9 and 12 muffins. Smooth the tops with a spoon or spatula.
  8. Add Topping: Sprinkle each muffin with a mixture of 2 tablespoons coconut sugar and 1 teaspoon chai spice mix for a crunchy, flavorful crust.
  9. Bake: Place the muffin pan in the preheated oven. Bake for 30 to 35 minutes until the tops are golden brown and the centers feel firm when touched gently.
  10. Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 10-15 minutes to firm up before transferring to a wire rack or serving.
  11. Serve: Enjoy these warm or at room temperature as a delightful vegan treat.
  12. Storage: Store leftovers in an airtight container in the refrigerator to keep them fresh longer, ideally consumed within 3-4 days.

Notes

  • *Almond flour is ground almonds and provides a moist texture and nutty flavor; ensure it is finely ground for best results.
  • You can substitute tapioca starch with cornstarch or arrowroot if preferred.
  • Adjust the amount of chai spice topping to your taste for more or less sweetness and spice.
  • Ensure non-dairy yogurt and milk are plain and unsweetened to control sugar levels in the recipe.
  • If you don’t have vanilla bean paste, pure vanilla extract can be used as a substitute.
  • These muffins freeze well; wrap individually and freeze for up to 2 months.

Find it online: https://recipeplenty.com/vegan-chai-muffins-recipe/