Chai Streusel Muffins (V/GF)

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.

Don’t forget to tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos so I can see your results!!


Chai Streusel Muffins (V/GF)

These Chai Streusel Muffins are perfect for breakfast, brunch, snacktime, you name it!

Course Breakfast
Cuisine American
Servings 12 or 6 large muffins
Author Bunny



  • 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


  1. Preheat oven to 375 degrees F. Line two muffin trays with paper liners and set aside.

  2. Start by making the streusel. Combine gluten-free flour, vegan butter, coconut sugar and a pinch of salt in a medium bowl.

  3. Using your fingers, work the mixture until it comes together in small clumps. Set aside.

  4. In a medium bowl, mix together both flours, coconut sugar, baking soda, ginger, cloves, cinnamon, nutmeg and salt until completely combined.

  5. In a large bowl, whisk together flax-eggs, maple syrup, coconut oil, almond milk, vanilla extract and almond extract until combined.

  6. Add wet ingredients to dry ingredients and mix thoroughly.

  7. Scoop batter evenly into muffin tins so they're 3/4 of the way filled.

  8. Top muffins with the streusel mixture so they’re completely covered.

  9. Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.

  10. Let cool slightly before serving and enjoy!!!

Recipe Notes

To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.

Want more breakfast ideas? Check out my Breakfast Date BarsOrange Carrot Muffins and my Chickpea Eggs Florentine!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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