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.
Ingredients
- 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
Instructions
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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.
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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.
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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.