Description
Simple recipe for moist vegan muffins flavored with traditional chai spices.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup unsweetened plant milk (soy or almond recommended)
- 1/3 cup neutral oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
- In a separate medium bowl, mix the plant milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Stir in the apple cider vinegar quickly. The batter will slightly bubble.
- Divide the batter evenly among the 12 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.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger chai flavor, steep one chai tea bag in the plant milk for 10 minutes before measuring and using it in the recipe. Remove the tea bag before mixing.
- You can substitute whole wheat pastry flour for half of the all-purpose flour for added fiber.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 0
Keywords: Vegan, Chai Spice, Muffins, Plant-Based, Breakfast, Baked Goods