Vegan Chai Muffins – a delicious recipe with whole wheat pastry flour, sugar, baking powder, baking soda, ground ginger, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
2
In a small bowl, mix flax meal and water and let sit for 5 minutes until gel-like (this is an egg substitute).
3
In another bowl, stir together whole wheat pastry flour, baking powder, baking soda, ginger, and salt; set aside.
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.
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!
559
kcal
Calories
32
g
Fat
60
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 cup whole wheat pastry flour, 1/2 cup sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and more.
Yes, Vegan Chai Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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