Chai Tea Muffins with Pumpkin Seeds
Wake up to Vegan Chai Muffins with Pumpkin Seeds to start your day in a healthy and tasty way! Of course, these muffins are good any time of the day!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- ½ cup hot water
- 1 chai tea bag I used Tazo Chai Tea
- ¾ cup plant-based milk almond, soy, etc, vanilla flavored
- 1/3 cup vegetable oil
- 2 flax eggs 2 tbs ground flax, 2 tbs corn starch, 6 tbs water
- 1 teaspoon apple cider vinegar
- ¾ cup packed brown sugar
- 1½ cup all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 tablespoons pumpkin seeds
Set your oven to 350F and line a muffin pan with muffin papers.
Place the tea bag in the hot water and allow it to steep for a couple of minutes.
In the meantime, add the plant-based milk, oil, flax eggs, vinegar, and brown sugar in a small bowl. Stir to combine.
In a medium bowl combine the flours, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Stir to combine.
Remove the tea bag from the hot water and pour the tea into the milk mixture. Stir to combine and then pour this into the flower mixture. One more time - stir to combine.
Use a measuring cup or even a cookie dough dispenser to equally distribute the batter amongst the muffin papers. I found those awesome muffin papers at Target! Spread a few pumpkin seeds on the top of each muffin.
Place in the oven and bake for 20-25 minutes. Check for doneness. When the muffins are ready, remove from the oven and allow to cool slightly before serving. Serve warm.
Calories: 195kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 200mg | Potassium: 152mg | Fiber: 1g | Sugar: 13g | Vitamin A: 30IU | Calcium: 65mg | Iron: 1.3mg