Author Notes
Guilt-free chai muffins that are very moist and delicious! Sprinkling granola on the muffins before baking creates a wonderful crunchy topping, but note that the granola will get soggy after a day. If not eating immediately, I would top the muffins with sliced almonds or pecans. This is a small batch recipe that makes 1/2 dozen muffins, please double for a full dozen! —JC
Ingredients
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1 cup
whole wheat pastry flour
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1/2 cup
sugar
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3/4 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/4 teaspoon
ground ginger
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1/4 teaspoon
salt
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3/4 cup
almond milk
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1/8 cup
vegetable oil
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1/8 cup
applesauce
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1/4 teaspoon
vanilla extract
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2 packets
chai tea bags
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1 tablespoon
flaxseed
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3 tablespoons
water
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sliced almonds or granola (for topping)
Directions
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Preheat oven to 350 degrees. Steep 2 tea bags in warm almond milk and set aside for at least 5 minutes. Remove tea bags, pressing bags to release excess tea.
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In a small bowl, mix flax meal and water and let sit for 5 minutes until gel-like (this is an egg substitute).
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In another bowl, stir together whole wheat pastry flour, baking powder, baking soda, ginger, and salt; set aside.
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In a large bowl, mix oil, applesauce, sugar, flaxseed mixture, and vanilla. Add flour mixture and milk mixture, beating after each addition just until combined.
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Spoon into muffin cups, filling each about two-thirds full. Sprinkle with sliced almonds or granola. Bake for 20 minutes or until a toothpick inserted in centers comes out clean. Remove muffins, cool, and enjoy!
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