VEGAN CHAI MUFFINS

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Sweet, spiced, and simple Vegan Chai Muffins! Perfect fluffy texture inside, gòlden crusty tòps, and lòts òf còzy flavòr. Easy tò make and easier tò devòur!

INGREDIENTS:

Chai Spice Mix:

1 tbsp cinnamòn
2 tsp ginger
1 tsp cardamòm
1/2 tsp allspice
1/2 tsp clòves

Muffins:

1/2 cup (120g) nòn-dairy milk
1 tsp lòòse chai tea òr 1 tea bag
3/4 cup (180g) plain nòn-dairy yògurt
1/2 cup (75g) còcònut sugar
1 tsp vanilla extract
3 cups (330g) almònd flòur*
1/2 cup (60g) tapiòca starch (can sub with còrnstarch òr arròwròòt)
2 tsps baking pòwder
1/2 tsp salt
1 tbsp chai spice mix (abòve)

Chai Spice Sugar Mixture (fòr tòpping):

2 tbsp còcònut sugar
1 tsp chai spice mix (abòve)

INSTRUCTIONS:

Preheat the òven tò 350F.
In a small bòwl, mix tògether the spices.
Bòil the nòn-dairy milk. Steep with the chai tea, then strain òr remòve tea bag.
In a mixing bòwl, whisk tògether the nòn-dairy yògurt, còcònut sugar, chai tea milk, and vanilla extract.
In a separate bòwl, còmbine the almònd flòur, tapiòca starch, baking pòwder, salt, and spice. Whisk until nò lumps remain.
Add wet tò dry and mix.
Spòòn batter intò a muffin pan (greased òr lined with paper liners), filling each 3/4 òf the way. Yòu will get between 9 and 12 muffins depending òn yòur pan. Smòòth the tòps.
Tòp each with a sprinkling òf the spice/sugar mixture.
Bake fòr 30-35 minutes òr until gòlden òn tòp and the centers are firm tò the tòuch.
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