There’s nothing like a warm muffin to start the day off right, especially these Chai Streusal Muffins!
These muffins are full of warm, autumn flavors and piled high with a warm, buttery cinnamon streusel topping; perfect morning pick-me-up!
Each bite will give you instant gratification, yet leave you wanting more.
Chai Streusel Muffins (V/GF)
These Chai Streusel Muffins are perfect for breakfast, brunch, snacktime, you name it!
- 1/2 cup gluten-free all purpose flour
- 2 1/2 tbsp vegan butter (I use Earth Balance)
- 2 tbsp coconut sugar
- a pinch of salt
- 1/4 cup gluten-free granola and/or crushed nuts of choice
- 1 cup gluten free all purpose flour
- 1/3 cup almond flour
- 1/3 cup coconut sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 2 flax-eggs *see notes
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil
- 1/4 cup unsweetened nondairy milk (I use Almond Milk)
- 1 tsp vanilla extract
Preheat oven to 375 degrees F. Line two muffin trays with paper liners and set aside.
Start by making the streusel. Combine gluten-free flour, vegan butter, coconut sugar and a pinch of salt in a medium bowl.
Using your fingers, work the mixture until it comes together in small clumps. Set aside.
In a medium bowl, mix together both flours, coconut sugar, baking soda, ginger, cloves, cinnamon, nutmeg and salt until completely combined.
In a large bowl, whisk together flax-eggs, maple syrup, coconut oil, almond milk, vanilla extract and almond extract until combined.
Add wet ingredients to dry ingredients and mix thoroughly.
Scoop batter evenly into muffin tins so they're 3/4 of the way filled.
Top muffins with the streusel mixture so they’re completely covered.
Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.
Let cool slightly before serving and enjoy!!!
To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.