![['Close-up view of moist Vegan Chai Muffins with a golden-brown top, showcasing spices.', 'Side view of Vegan Chai Muffins, highlighting their fluffy texture and warm color.', 'Deliciously baked Vegan Chai Muffins, featuring visible cinnamon and spice flecks.', 'A tantalizing image of Vegan Chai Muffins with a crisp exterior and soft interior.']](https://snacknova.com/wp-content/uploads/2026/07/vegan-chai-muffins_1_U1.webp)
Vegan Chai Muffins
Delight in these fragrant vegan muffins infused with warm chai spices, perfect for a cozy breakfast or snack.
Ingredients
Spice Mix
- 1 tbsp cinnamon
- 2 tsp ginger
- 1 tsp cardamom
- 1/2 tsp allspice
- 1/2 tsp cloves
Wet Ingredients
- 120 g non-dairy milk (boiled and steeped with chai tea)
- 1 tsp loose chai tea or tea bag
- 180 g plain non-dairy yogurt
- 75 g coconut sugar
- 1 tsp vanilla extract
Dry Ingredients
- 330 g almond flour
- 60 g tapioca starch (can sub with cornstarch or arrowroot)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp chai spice mix (above)
- 2 tbsp coconut sugar
- 1 tsp chai spice mix (above)
Instructions
- Preheat oven to 350°F (175°C).
- Mix spices and steep chai tea in boiling non-dairy milk, then strain.
- Whisk yogurt, coconut sugar, chai milk, and vanilla. Combine dry ingredients and mix.
- Mix wet and dry, then spoon into lined muffin pan, filling 3/4 full.
- Sprinkle spice mixture on top and bake for 30-35 minutes until golden and firm.
- Cool for 10-15 minutes before removing. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for best freshness.