clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Simple Chai Muffins - a great breakfast for chai tea lovers! They're easy to make, gluten and dairy free, and absolutely devine! You'll want to keep baking chai-spiced food! |

Simple Chai Muffins

  • Author: The Healthful Ideas
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 35 mini cupcakes 1x


  • 1 1/4 cup almond flour
  • 3/4 cup rice flour
  • 1 tbsp maple sugar (or coconut sugar)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp + 1/4 tsp ground cardamom
  • 1 tsp ground fennel
  • 1/2 tsp ground star anise
  • 1/2 tsp vanilla powder (or the seeds scraped from 1/2 vanilla pod)
  • 1/4 tsp ground cloves
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly ground pepper
  • 2 eggs
  • 1/2 cup plant-based milk (oat, rice, almond)
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp apple cider vinegar


  1. Preheat your oven to 180C (or F). Prepare a muffin pan either lightly greased with coconut oil or lined with baking cups.*
  2. Add all the dry ingredients into a big bowl and mix with a whisk.
  3. Crack the eggs in to a mug and beat as if you were making scrambled eggs (to mix the yolk and egg whites together).
  4. In a small bowl, mix the eggs, milk, maple syrup, and coconut oil together. (add the coconut oil last so that it doesn't harden if the rest of the liquids are cold).**
  5. Pour the liquid mixture into the bowl with the dry ingredients. Mix well with a whisk so everything is well incorporated and there aren't any lumps.
  6. Spoon about a tablespoon into each cup to fill it to the top. (If you want to make cupcakes instead, fill the cups only to 2/3).
  7. Bake for 12-14 minutes if you're making mini muffins, or 15-20 minutes for regular-sized muffins. They should be lightly browned on the edges and a toothpick inserted in the middle should come out clean.
  8. Let them cool still in the pan for 10 minutes, then cool completely on a cooling rack.
  9. Store at room temperature for 5 days.


*I used a mini muffin tin, but the recipe works for regular-sized muffins too. They'll just need more time to bake. (see instructions for baking time)
**If you don't feel like mixing the liquid ingredients in a separate bowl, you don't have to. Just pour the eggs, maple syrup, milk, and coconut oil into the dry ingredients and mix.