A perfectly spiced, flavorful, moist chai muffin in the morning with a cup o’ joe (or tea!) is the perfect way to start off your day.
These muffins are filled with whole grains to help keep blood sugar levels from spiking. They are also sweetened with honey only – and just enough for that added touch of sweetness. Although the applesauce and chai spices are what really give this muffin the flavor that kicks it out of the park. Oohh, I’m also thinking it’d pair well with some hot and fresh apple cider. (Try that out and let me know how you like it!)
Enjoy A New & Healthy On the Go Snack
We can’t resist grabbing one, or two, or three chai muffins before rushing off to work. If you need a grab n’ go breakfast or a mid day work snack – this is it! It’s great to pair with a boiled egg. Prep the boiled eggs and muffins on the weekend and you’ll be set for the week.
You can also balance it out with some more protein by adding in a few scoops of collagen powder (it won’t affect the flavor or consistency). I love adding this collagen to my baked goods. Honestly, I forget that it’s even in there sometimes.
We’ve been SUPER busy working full time, packing, and getting ready to move into our NEW HOME! YAY!
In the mean time I’ve made some other variations of this chai muffin recipe. I’ve done blueberry and even a cranberry orange (that one was pretty bomb). Hopefully once everything is unpacked I can re-make them and share the recipe with you – stay tuned!
Our slow as molasses wifi has also been driving me bonkers. Once we get fast wifi I can’t wait to bust out more delishhh recipes as well. Right now the process is pain stakingly slow. Like I can’t even save this page right now, you have no idea how irritating it is. How is one to start a blog when they have awful wifi service??
That being said I only have two more days of this, then we are outta here! Staying positive my friends…
Because ultimately, LIFE IS WHAT YOU BAKE IT
P.S. How’s your Christmas shopping going? I’m excited to decorate our new home and make lots of Christmas baked goods (clearly I love my baked goods… ’tis the season!)
Enjoy my other seasonal recipes like this Pumpkin Pie recipe. I’ve already made it four times this season. (It’s the perfect gift).
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings | muffins |
- 1 cup almond milk
- 1 cup old-fashioned whole rolled oats
- 1 cup whole wheat pastry flour or 1/2 cup whole wheat flour + 1/2 cup white flour or 1 cup gluten free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2-4 scoops collagen powder optional
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 cup coconut oil melted + cooled
- 1/4 cup applesauce
- 1/3 cup honey
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup peeled chopped apple
- 1/2 cup chopped pecans or walnuts
Ingredients
| |
- Preheat the oven to 425 fahrenheit and spray a muffin tray with coconut oil.
- Place almond milk and oats into a glass measuring cup or small bowl. Let sit for 20 minutes. (I would also microwave and melt the coconut oil at this time and then set aside to cool).
- While the oat mixture is soaking, add all dry ingredients (flour, baking powder, baking soda, collagen, cinnamon, cardamom, ginger, allspice, and salt) to a large bowl. Mix together.
- Add in the wet ingredients to a smaller bowl (coconut oil, applesauce, honey, egg, vanilla extract). Whisk well.
- Pour the wet ingredients into the dry and stir just until combined. (Do not overmix). Add the the chopped apple and pecans or walnuts. Stir again just a few times until evenly mixed.
- Fill each muffin tin 3/4 full. Place in the oven and bake at 425 farenheit for 5 minutes, then leaving the muffins in the oven reduce heat to 350 farenheit and cook for an additional 20 minutes.
- Allow to cool at room temp, remove from muffin tins. Enjoy at room temperature for up to one day or store in the fridge for up to 5 days. Place a papertowl on the top and bottom of the muffins when storing to retain moisture. If too dry, put in microwave on 30 second intervals to re-heat.
Substitute 1:1 for gluten free baking powder if desired.
Melt the coconut oil in a microwave on 15 second intervals until just melted, cool in the fridge or prepare early and let cool at room temp.
A registered nurse, certified health coach, and wellness enthusiast.
