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Chai Spice Oat & Quinoa Flour Muffins Recipe

Chai Spice Oat & Quinoa Flour Muffins Recipe
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★★★★★

5.1 from 11 reviews

These Chai Spice Oat & Quinoa Flour Muffins are a wholesome, vegan, and gluten-free treat bursting with warm chai spices. Moist and tender, they combine the nutty flavors of oat, quinoa, and almond flours with aromatic spices like ginger, cinnamon, and cardamom. Sweetened naturally with applesauce and maple syrup, these muffins are perfect for a cozy breakfast or snack.

Ingredients

Scale

Wet Ingredients

  • 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
  • 3/4 cup unsweetened applesauce
  • 1 cup almond milk
  • 1/4 cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/4 cup coconut butter (melted)
  • MCT oil (as needed)
  • Vanilla bean powder or paste (optional)

Dry Ingredients

  • 1 1/4 cup oat flour (oats ground in a blender)
  • 2/3 cup quinoa flour
  • 2/3 cup almond flour
  • 1/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt

Instructions

  1. Preheat and Prepare: Heat the oven to 350ºF (175ºC). Grease a 12-cup muffin tin and set aside to ensure your muffins won’t stick.
  2. Make Flax Egg: Combine 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl and let it gel for a few minutes while preparing other ingredients; this acts as a vegan binder in the recipe.
  3. Mix Wet Ingredients: In a small bowl, beat together the unsweetened applesauce, almond milk, and maple syrup until smooth. Whisk in the prepared flax egg thoroughly to combine.
  4. Combine Dry Ingredients: In the same bowl as the wet mixture, add in oat flour, quinoa flour, almond flour, coconut sugar, baking powder, baking soda, and all the chai spices—ground ginger, cinnamon, cloves, cardamom, allspice—as well as salt. Stir to thoroughly combine all ingredients into a smooth batter.
  5. Fill Muffin Cups: Spoon the batter into the greased muffin tin, filling each cup about three-quarters full. Let the filled muffin tin rest for 5 minutes before baking to allow the mixture to hydrate.
  6. Bake: Place the muffin tin on the center oven rack and bake for 24 to 26 minutes. Check doneness by inserting a cake tester or toothpick into the center of a muffin; it should come out clean.
  7. Cool: Let the muffins cool in the pan for 2 to 3 minutes before transferring them to a wire rack. Allow them to cool completely. This helps the muffins set properly and prevents crumbling.
  8. Serve: If desired, warm the muffins slightly in a toaster oven or microwave. Drizzle with melted coconut butter for an extra rich and creamy touch. Enjoy!

Notes

  • Flax egg acts as a vegan egg substitute; ensure it gels properly before mixing.
  • If you don’t have quinoa or almond flour, similar gluten-free flours can be substituted, but texture may vary.
  • Resting batter before baking improves texture by allowing flours to hydrate fully.
  • Use fresh spices for the best chai flavor.
  • MCT oil is optional and can be used to adjust muffin moisture or for added health benefits.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • To reheat, use a toaster oven or microwave for about 15-20 seconds.

Nutrition

Keywords: chai spice muffins, oat flour muffins, quinoa flour muffins, vegan muffins, gluten-free muffins, healthy breakfast muffins, spiced muffins, maple syrup muffins

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