Chai Spice Vegan Muffins

INGREDIENTS

For the Muffins

  • 2 tablespoons flaxseed meal

  • 6 tablespoons water

  • ¾ cup all-purpose flour

  • ½ cup brown sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cardamom

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground allspice

  • ¼ teaspoon salt

  • 1 cup Mariani Vanilla Walnutmilk

  • ⅓ cup coconut oil

  • ½ teaspoon apple cider vinegar

For the Streusel

  • ½ cup all-purpose flour

  • 2 tablespoons brown sugar

  • 1 tablespoon granulated sugar

  • ¼ teaspoon cinnamon

  • Pinch of salt

  • 3 tablespoons coconut oil, melted

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and place muffin liners in a 12-cup muffin tin.

  2. Prepare the streusel topping. In a medium-sized bowl, whisk together the flour, sugars, cinnamon, and salt. Pour in the melted coconut oil and mix with your hands, a fork, or a wooden spoon until you get a crumbly, doughy texture. Set aside.

  3. In a small bowl, create a flax egg by mixing together the flax meal and water. Set aside for 10-15 minutes to gelatinize.

  4. Mix together the dry muffin ingredients. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, spices, and salt, and whisk until evenly distributed.

  5. In a separate bowl, mix the wet ingredients. Add the flax egg, walnutmilk, coconut oil, and apple cider vinegar to a bowl and whisk until combined.

  6. Add the dry ingredients to the wet ingredients and whisk until a smooth batter forms.

  7. Distribute the batter evenly among the 12 muffin liners. Top with the streusel. The batter should be completely covered in streusel. You may have some streusel leftover.

  8. Bake the muffins for 18-20 minutes, until a toothpick inserted in the center comes out clean.

  9. Let cool for 10-15 minutes before serving.

Chai Spice Vegan Muffins

Chai Spice Vegan Muffins
Yield: 12 Muffins
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

For the Streusel
  • ½ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons coconut oil, melted
For the Muffins
  • 2 tablespoons flaxseed meal
  • 6 tablespoons water
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • 1 cup Mariani Vanilla Walnutmilk
  • ⅓ cup coconut oil
  • ½ teaspoon apple cider vinegar

Instructions

  1. Preheat the oven to 350 degrees and place muffin liners in a 12-cup muffin tin.
  2. Prepare the streusel topping. In a medium-sized bowl, whisk together the flour, sugars, cinnamon, and salt. Pour in the melted coconut oil and mix with your hands, a fork, or a wooden spoon until you get a crumbly, doughy texture. Set aside.
  3. In a small bowl, create a flax egg by mixing together the flax meal and water. Set aside for 10-15 minutes to gelatinize.
  4. Mix together the dry muffin ingredients. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, spices, and salt, and whisk until evenly distributed.
  5. In a separate bowl, mix the wet ingredients. Add the flax egg, walnutmilk, coconut oil, and apple cider vinegar to a bowl and whisk until combined.
  6. Add the dry ingredients to the wet ingredients and whisk until a smooth batter forms.
  7. Distribute the batter evenly among the 12 muffin liners. Top with the streusel. The batter should be completely covered in streusel. You may have some streusel leftover.
  8. Bake the muffins for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  9. Let cool for 10-15 minutes before serving.
Kristen Holden