to chai for muffins

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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


To prepare:

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.

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