We love a good spicy chai tea around these parts, so I thought, why not create a healthy muffin to go with my cuppa? Entirely whole grain, no added fat and only 1/3 cup of maple syrup to sweeten the batch, these fit the bill. Enjoy!
1.5 c. spelt or whole wheat flour
1.5 c. slow-cook rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp cardamom
1 c. unsweetened applesauce
1/2 c. unsweetened almond or cow’s milk
1 tsp apple cider vinegar
1 organic or no-spray apple, grated with peel on
1/3 c. maple syrup
1 large egg, beaten
1/2 tsp pure vanilla extract
Preheat oven to 400F.
In a small bowl, combine almond milk with apple cider vinegar and let sit 5 minutes.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and cardamom.
In a medium bowl, combine milk mixture, applesauce, grated apple, maple syrup, egg and vanilla.
Add wet to dry and mix, taking care not to overdo it. Divide mixture into 15 well-greased or non-stick muffin cups and bake for 17-18 minutes.