By Author: Jackie of Vegan Yack Attack
Recipe type: Breakfast, Snack
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Super moist, oil-free, spiced muffins dotted with oats, seeds, and grains. Plus, these Chai Oatmeal Muffins are vegan!
◾2 teaspoons The Vegg Baking Mix
◾½ cup warm water
◾1½ cup whole wheat flour
◾¾ + ¼ cup Earnest Eats Mayan Oats, divided
◾1 cup organic sugar
◾1 tablespoon Blue Lotus Chai
◾1½ teaspoons baking soda
◾¼ teaspoon sea salt
◾1 cup applesauce
◾½ cup non-dairy milk
◾1 teaspoon vanilla extract
Preheat oven to 350F and prepare a cupcake/muffin pan with 12 liners.
Beat the Vegg Baking Mix and warm water together vigorously, until it gels up, set aside.
In a large bowl, whisk together the flour, ¾ cup Earnest Eats Mayan Oats, sugar, Blue Lotus Chai, baking soda and salt.
In a smaller bowl, stir the apple sauce, non-dairy milk, vanilla extract and vegg gel together until smooth.
Pour the wet mixture into the dry and stir until combined. Use an ice cream scoop to place the batter into each liner, filling it within ¼” of the top.
Divide ¼ cup Earnest Eats Mayan Oats between the muffins and push gently on top so that they don’t fall off easily after being baked.
Place the pan into the oven and bake for 28-30 minutes or until a toothpick draws clean.
Let cupcakes rest on cooling rack for 5-10 minutes before eating.