Red Meat Allergy Friendly Vegan Chai Spice Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.6(12)
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- ¼ tsp ground black pepper
- ¼ tsp ground cloves
- ¾ cup organic cane sugar
- ⅓ cup neutral oil (such as canola or sunflower)
- 1 cup oat milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For serving
- 1 tbsp turbinado sugar (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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