Chocolate Chip Chai Muffins

Fluffy, soft, and perfectly moist chocolate chip chai muffins. They are perfectly spiced with your traditional chai spices and embedded with gooey chunks of chocolate chips. Also, vegan and refined sugar-free.

chocolate chip chai muffins

Ever since I made my homemade chai spice mix, I have been obsessed with testing out new chai-spiced recipes. This one has been on my list for a while, but for some reason haven’t gotten around to it until now. I think it’s because I have been making countless muffin recipes lately that I just needed to force myself to slow down.

But I mean is too many muffins really a problem?

What I love so much about these muffins is that they can be as spicy or not so spicy as you’d like. Personally, I love the taste of chai so I add 3 tsp, but it does have a slight kick so feel free to reduce as needed!

chocolate chip chai muffins

The texture of these muffins are absolutely perfect. They are fluffy, soft, and perfectly moist. And of course I am a huge fan of the gooey chunks of chocolate.

I definitely think you can get creative with these muffins and add some additional ingredients, such as nuts and seeds. Some ideas are:

  • Pecans
  • Walnuts
  • Hazelnuts
  • Pumpkin seeds
  • Chia seeds
  • Flax seeds
chocolate chip chai muffins

Want to know what makes these muffins so delicious? Let’s break down some of the ingredients:

Flax egg: One of my favorite plant-based egg replacer is a flax egg. It is so simple to make. Just combine 1 tbsp of flax seed meal with 2 tbsp of water and let sit for 5 minutes to thicken. The texture is gelatinous and slightly runny. It allows the baked good to stay together, but doesn’t add an odd taste. If you don’t have flax seeds on hand, you can sub chia seed meal.

Ripe banana: These aren’t banana muffins and I can assure you you won’t taste banana in this recipe. This aids in a moist texture and allows the muffins to stay together. I haven’t tested this, but I believe applesauce would work as a replacement for banana.

chocolate chip chai muffins

Whole wheat + almond flour: This combination of flour is one of my favorites. Whole wheat adds a rich, hearty flavor while almond flour adds a delicious nutty element. Almond flour tends to absorb more liquid, so it increases the moisture of the product.

Maple syrup: Surprisingly, these muffins are sweetened with maple syrup! The maple flavor pairs perfectly with the chai spices. It also acts as another moisture element.

Chai spice: The most important ingredient to this recipe -chai spice. It is a simple mixture of: cinnamon, ginger, cardamom, allspice, nutmeg, and cloves. So warming and so delicious.

chocolate chip chai muffins
chocolate chip chai muffins

These Chocolate Chip Chai Muffins are…

  • Soft, fluffy, and moist
  • Easy and simple
  • Vegan and refined sugar-free
  • Oh so delicious!

5 from 1 vote
chocolate chip chai muffins
Chocolate Chip Chai Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Fluffy, soft, and perfectly moist chocolate chip chai muffins. They are perfectly spiced with your traditional chai spices and embedded with gooey chunks of chocolate chips. Also, vegan and refined sugar-free.

Course: Dessert
Keyword: chocolate chip chai muffins, vegan
Servings: 9 muffins
Author: Taavi Moore
  • 1 tbsp flax seed meal
  • 2 tbsp water
  • ½ cup non-dairy milk
  • 1 medium ripe banana
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 ½ cups whole wheat flour
  • ½ cup almond flour
  • 2-3 tsp chai spice depending on your spice level
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips
  1. Preheat the oven to 350 degrees. Line a muffin tin with muffin liners. To a small bowl, whisk together flax seed meal and water. Set aside for 5 minutes. Measure out non-dairy milk in a liquid measuring cup. Whisk in apple cider vinegar. Let sit for 5 minutes to curdle.

  2. To a large mixing bowl, add flax egg. Mash in banana until smooth (nearly no lumps remain). Add milk, maple syrup, and vanilla extract. Whisk until combined. Add flours, chai spice, baking soda, and salt. Use a wooden spoon or spatula to combine until a smooth and thick batter forms. Fold in chocolate chips.

  3. Use a small cookie scoop to distribute batter between muffin liners until nearly full. Bake for 28-30 minutes until a toothpick inserted comes out clean and tops are golden brown. Let cool for 5 minutes in muffin tin before transferring to a wire cooling rack to cool for another 5 minutes.



  1. Katherine
    December 1, 2020 / 2:38 am

    These muffins are so delicious!! Perfect fall treat!

    • healthienut
      December 1, 2020 / 2:41 am

      Thank you, Katherine. So happy you enjoyed them!

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