Apple Chai Oat Muffins
A chai spiced, flavorful, moist muffin with apple chunks to enjoy in the morning with a cup o’ joe or take to work and eat as a mid day snack.
Servings Prep Time
12muffins 20minutes
Cook Time
25minutes
Servings Prep Time
12muffins 20minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat the oven to 425 fahrenheit and spray a muffin tray with coconut oil.
  2. 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).
  3. 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.
  4. Add in the wet ingredients to a smaller bowl (coconut oil, applesauce, honey, egg, vanilla extract). Whisk well.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

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.