These Vegan Chai Spiced Chocolate Chip Muffins are rich in flavor, whole grain, super soft, tender, moist and fluffy! They require just 8 ingredients, made in 1 bowl, easy to make and ready in 30 minutes!
VEGAN CHAI CHOCOLATE CHIP MUFFINS
Calling all chai spice lovers! Here’s a secret…chai spices and chocolate go really well together! These whole grain healthy vegan chocolate chip muffins are infused with chai spices and are so delicious. These chai muffins are tender, soft, so fluffy, moist and bursting with flavor! If you love chai as much as I do, be sure to try out these Chai Waffles, Chai Coconut Oatmeal Cookies and these Chai Oatmeal Energy Balls.
I love baking with spelt flour because it produces such soft and tender results, something you will not get from using whole wheat. This is because spelt has much less gluten. Even some people with gluten sensitivity can tolerate spelt, but not if you are completely gluten-free.
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Whole grain spelt flour: I use the Arrowhead Mills brand I find at Sprouts, but any brand should work. You can even order this online.
- Blanched almond flour: Using just a small amount here yields a wonderful and tender bite, as well as moisture. Almond flour is high in fat, so it replaces any need for oil or butter. These muffins are so wonderfully moist.
- Chai spice blend: Grocery stores sell this, but I think you all know me by now, I make pretty much all my own spice blends, lol. I find them fresher and just taste better since I can tailor make them to my desires. So, I recommend my homemade blend.
- Baking powder
- Unsweetened applesauce: Again, using applesauce not only goes beautifully with all those chai spices, but it also makes these muffins so soft and moist and replaces the oil.
- Unsweetened almond milk: There is only a small amount of milk used in the recipe, so I’m assuming any milk should work, but I really like the results of using almond milk in my baking lately. I used the Califia brand, but any brand will work.
- Pure maple syrup
- Semi-sweet dairy-free chocolate chips: I used the HEB brand. Use whatever brand you like, just make sure milk is not an added ingredient.
HOW TO MAKE VEGAN CHAI MUFFINS
Step 1: Whisk the dry ingredients well in a large bowl.
Step 2: Add the applesauce, almond milk, syrup and chocolate chips. Stir with a large spoon gently in a folding motion until moistened and smooth. Do not overmix, which can result in tough muffins.
Step 3: Divide the batter into 10 muffins. This will yield the perfectly risen nice size muffins.
Step 4: Bake for 15 minutes until a toothpick doesn’t have any batter on it (don’t confuse it with the chocolate chips) and the tops are golden brown. They will be beautifully risen and fluffy. Cool 15 minutes before eating.
HOW TO MAKE THESE GLUTEN-FREE
If you cannot tolerate gluten at all, make these Vegan Gluten-free Chocolate Chip Muffins instead and just add 1 teaspoon of my homemade chai spice blend to it!
HOW TO STORE THESE MUFFINS
These stay soft and moist best at room temperature for 3 days. Store in a sealed container.
MORE VEGAN MUFFIN RECIPES
- Best Vegan Gluten-free Chocolate Muffins
- Whole Wheat Chocolate Muffins
- Bakery-Style Cinnamon Streusel Muffins
- Cranberry Orange Muffins
- Vegan Gluten-free Blueberry Muffins
- Pumpkin Muffins with Cherries
- Sweet Potato Chocolate Chip Muffins (a reader favorite!)
- Cinnamon Coffee Chocolate Chip Muffins
Vegan Chai Chocolate Chip Muffins (Oil-free)
- 1 1/2 cups (192g) whole grain spelt flour (see NOTES)
- 6 tablespoons (42g) blanched almond flour
- 1 tablespoon baking powder
- 2 teaspoons chai spice blend (I used my homemade but you can use storebought if you want)
- 1/2 teaspoon fine sea salt
- 1/4 cup (60g) unsweetened almond milk
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup + 2 tablespoons (200g) pure maple syrup or agave
- 3/4 cup (144g) semi-sweet dairy-free chocolate chips
- Of course, as always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
- I use this scale.
- Preheat the oven to 375°F and line a muffin pan with 10 parchment paper muffins liners.
- To a large bowl, add the spelt flour, almond flour, baking powder, chai spices and salt. Whisk very well.
- To the same bowl, add the applesauce, almond milk, syrup and chocolate chips. Stir with a large spoon gently in a folding motion until moistened and smooth. Do not overmix, which can result in tough muffins.
- Divide the batter into 10 muffins. This will yield the perfectly risen nice size muffins. I like to use an ice cream scoop for perfectly domed rounded tops. Each muffin will be about a 1/4 heaping cup of batter.
- Bake for 15 minutes until a toothpick doesn't have any batter on it (don't confuse it with the chocolate chips) and the tops are golden brown. Since these are low-fat and oil-free, they bake quickly. They will be beautifully risen and fluffy. Cool 15 minutes before eating.
- GLUTEN-FREE: If you cannot tolerate gluten at all, make these Vegan Gluten-free Chocolate Chip Muffins instead and just add 1 teaspoon of my homemade chai spice blend to it!
- ALMOND FLOUR: If you are allergic to almonds, oat milk or soy milk should work okay with these muffins since it's only a small amount. For the almond flour, since it's a small amount, but important for moisture and texture, I would suggest for nut-free, to grind up raw sunflower seeds into as fine a flour as you can get it and try that, using the same weight amount. Please keep in mind they will be a little less fluffy and may yield a mild sunflower taste, but should still be good. I have not tested these suggestions, but am noting them because I believe they should work. Let me know if you try it.
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