Chai Spice Oat & Quinoa Flour Muffins
These healthy quinoa flour muffins use a blend of whole grain flours like oat, quinoa and almond to create a delicious muffin. Flavored with chai spices and topped with a delicious vegan icing!
Servings: 12 muffins
Calories: 175kcal
Ingredients
wet ingredients:
- 1 flax egg 1 tbsp flaxseed meal + 3 tbsp water
- 3/4 cup unsweetened applesauce
- 1 cup almond milk
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
dry ingredients:
- 1 1/4 cup oat flour (oats ground in a blender)
- 2/3 cup quinoa flour
- 2/3 cup almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
for the icing:
- 1/4 cup coconut butter (melted)
- MCT oil (as needed)
- Vanilla bean powder or paste (optional)
Instructions
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
- In a small bowl, beat together applesauce, milk and syrup. Whisk in flax egg.
- Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine.
- Fill each cup 3/4 of the way full and let rest for 5 minutes before baking.
- Bake on the center rack for 24 - 26 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly.
- Drizzle on coconut butter if using and enjoy! If desired, reheat in the toaster oven or in the microwave.
Video
Nutrition
Serving: 1muffin | Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 151mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1.3mg