Vegan Chai Muffins Recipe

Name: Vegan Chai Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Soy Milk; 8 bags (Individual Size) Vanilla Chai Tea; 12 ounces, weight Silken Firm Tofu; 1/2 cups Light Olive Oil; 1-1/2 cup Sugar; 2 teaspoons Vanilla; 2-2/3 cups Flour; 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; Powdered Sugar, For Dusting

Servings: persons

2 cups Soy Milk
8 bags (Individual Size) Vanilla Chai Tea
12 ounces, weight Silken Firm Tofu
1/2 cups Light Olive Oil
1-1/2 cup Sugar
2 teaspoons Vanilla
2-2/3 cups Flour
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
Powdered Sugar, For Dusting

1
Preheat oven to 350u00b0F. Line cupcake pan/pans with 20 liners (I always want to get 24 out of this recipe, but I never get it; I usually get 20 though).
2
Heat soy milk to boiling, add tea bags and steep for 10 minutes.
3
Take and squeeze all the milk/tea out of the tea bags and put in a food processor or blender. Add tofu and blend until you have a smooth mixture. Add this mixture to a large bowl with the rest of the wet ingredients, and yes, sugar is a wet ingredient.
4
In a smaller bowl, mix all dry ingredients together. Add to the wet ingredients and stir until just mixed.
5
Fill each cupcake liner with 1/4 cup of batter. (I actually have an ice cream scoop that is the perfect size for this, and I love it, with its trigger release. I have three, in different sizes. Back to the recipe.)
6
Bake for about 15 minutes, checking at about the 12-13 minute mark. Once cooled off, dust with powdered sugar.

1203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Soy Milk, 8 bags (Individual Size) Vanilla Chai Tea, 12 ounces, weight Silken Firm Tofu, 1/2 cups Light Olive Oil, 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.

Vegan Chai Muffins

How did you like this recipe?

Frequently Asked Questions