Delicious little bites of sugar, cinnamon, chai muffins. Perfect for an afternoon snack, dessert or a decadent breakfast.

Still searching for what to cook ?

Name: Mini Chai Muffins (vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20
Cuisine: American
Ingredients: 1/2 cup oat milk; 1/2 tablespoon Apple cider vinegar; 1 cup All purpose flour; 1/2 teaspoon Salt; 1/2 teaspoon baking power; 1/2 teaspoon Baking soda; 1/2 teaspoon Cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon Nutmeg; 1/8 teaspoon Cardamom; 1/8 teaspoon allspice; 6 tablespoons Sugar; 2.75 tablespoons Canola Oil 2.5 T + 1t; 1.2 teaspoon Vanilla; 1/4 cup vegan butter melted FOR TOPPING; 1/2 cup Sugar FOR TOPPING; 1/2 tablespoon Cinnamon FOR TOPPING

Find the most delicious recipes here

INGREDIENTS

1/2 cup oat milk
1/2 tablespoon Apple cider vinegar
1 cup All purpose flour
1/2 teaspoon Salt
1/2 teaspoon baking power
1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon Nutmeg
1/8 teaspoon Cardamom
1/8 teaspoon allspice
6 tablespoons Sugar
2.75 tablespoons Canola Oil ; 2.5 T + 1t
1.2 teaspoon Vanilla
1/4 cup vegan butter melted ; FOR TOPPING
1/2 cup Sugar ; FOR TOPPING
1/2 tablespoon Cinnamon ; FOR TOPPING

INSTRUCTIONS

Preheat your oven to 350 degrees.

Use Non-stick mini muffin pan and spray well with avacado oil. Your pan will hold 24, but you will only need 20.

Mix together your oat milk and apple cider vinegar. Set aside.

In mixing bowl stir together the flour, salt, baking power, baking soda, cinnamon, ginger, nutmeg, cardamom, allspice and sugar. Mix to combine.

Add the canola oil and vanilla to your milk mixture and stir.

Pour the wet mixture into your dry ingredients and stir until combined.

Spoon the dough into the mini muffin pans about 2/3 -3/4 of the way up. You will be able to make 20 muffins.

Bake in the oven for 10-12 minutes.

Allow the muffins to cool for about 5 minutes and then carefully remove them and move them to a plate.

Put the vegan butter in a pan and melt. Mix the sugar and cinnamon in a small zip lock bag.

Using a pastry brush, brush the muffins all over with the butter, two at a time and put them in the bag of sugar. Seal and shake well to coat the muffins in sugar. Remove them to the plate and continue with the remaining muffins.

Eat immediately or you can freeze for several weeks.

YUM!

NOTES

Alert editor

Mini Chai Muffins (vegan)

1/2 cup oat milk
1/2 tablespoon Apple cider vinegar
1 cup All purpose flour
1/2 teaspoon Salt
1/2 teaspoon baking power
1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon Nutmeg
1/8 teaspoon Cardamom
1/8 teaspoon allspice
6 tablespoons Sugar
2.75 tablespoons Canola Oil 2.5 T + 1t
1.2 teaspoon Vanilla
1/4 cup vegan butter melted FOR TOPPING
1/2 cup Sugar FOR TOPPING
1/2 tablespoon Cinnamon FOR TOPPING

Preheat your oven to 350 degrees.

Use Non-stick mini muffin pan and spray well with avacado oil. Your pan will hold 24, but you will only need 20.

Mix together your oat milk and apple cider vinegar.  Set aside.

In mixing bowl stir together the flour, salt, baking power, baking soda, cinnamon, ginger, nutmeg, cardamom, allspice and sugar.  Mix to combine.

Add the canola oil and vanilla to your milk mixture and stir.

Pour the wet mixture into your dry ingredients and stir until combined.

Spoon the dough into the mini muffin pans about 2/3 -3/4 of the way up.  You will be able to make 20 muffins.

Bake in the oven for 10-12 minutes.

Allow the muffins to cool for about 5 minutes and then carefully remove them and move them to a plate.

Put the vegan butter in a pan and melt.  Mix the sugar and cinnamon in a small zip lock bag.

Using a pastry brush, brush the muffins all over with the butter,  two at a time and put them in the bag of sugar.  Seal and shake well to coat the muffins in sugar. Remove them to the plate and continue with the remaining muffins.

Eat immediately or you can freeze for several weeks.

YUM!

Add Photo

veganitup

tiny bites of delish!
veganitup

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (21g)
Recipe Makes: 20 Servings

Calories: 82
Calories from Fat: 59 (72%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.7g
Cholesterol 12.2mg		4 %
Sodium 2474.8mg		85 %
Potassium 22.5mg		1 %
Total Carbohydrate 5.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.8g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 82

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe