Vegan Chai Muffins

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JC

Vegan Chai Muffins
Serves
6

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!


Ingredients

  • 1 cup whole wheat pastry flour
  • 1/2 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3/4 cup almond milk
  • 1/8 cup vegetable oil
  • 1/8 cup applesauce
  • 1/4 teaspoon vanilla extract
  • 2 packet chai tea bags
  • 1 tablespoon flaxseed
  • 3 tablespoon water
  • sliced almonds or granola (for topping)

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Directions

  • Step 1

    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.

  • Step 2

    In a small bowl, mix flax meal and water and let sit for 5 minutes until gel-like (this is an egg substitute).

  • Step 3

    In another bowl, stir together whole wheat pastry flour, baking powder, baking soda, ginger, and salt; set aside.

  • Step 4

    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.

  • Step 5

    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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