chai spiced dark chocolate almond butter swirl muffins (vegan)
Muffins dominate the Venturing East sweet treat arsenal. This is my second recipe of the sort. That’s because muffins are so wonderfully diverse: they absorb sundry flavor combinations, all in a compact little cake. I feel lately like a foreigner in my own life, what with the sequestered home life, lack of work around which to formulate my routine. I wake up between 5-6 each day, pull up my Pro Compression socks for a sweaty run or plant my feet in the pedals of my Cannondale, join J for breakfast, do a second workout of cardio or strength, then…well, recently, then I bake.
These guys wear luxurious hats, but truthfully the swirly top takes only a teaspoon and a butter knife. Great way to urge kids to participate in the affair. Not to mention, a lack of eggs permits all the bowl-licking desired. A generous spice array warms the muffins’ flavor like a hot cup of chai tea does the soul. Only BIG tip I offer is to allow the muffins to hang out in the tin for 15-20 minutes before removal – otherwise, they may split prematurely. Once set, though, they’re just as cohesive, soft, and fluffy as a non-vegan treat.
Related: Greek Yogurt Bran Muffins with Mandarin Orange, Candied Ginger & Coconut
Ingredients
- 2 flax eggs (2 tbsp ground flax + 6 tbsp hot water)
- 1 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/2 cup brown sugar
- 1 1/2 cup wheat flour
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 1/3-1/2 cup nondairy milk (or dairy)
- 2 tsp cinnamon
- 1/4 tsp clove
- 1/2 tsp cardamon
- 1 tsp ground ginger
- pinch black pepper
- pinch nutmeg
- 1/4 cup almond butter
Instructions
- Preheat oven to 375 degrees. Line a muffin tin with liners or spray thoroughly with oil. Prepare the flax eggs in a large bowl and set aside for 10 minutes until thickened.
- Once "eggs" are ready, whisk applesauce, melted coconut oil, and brown sugar in the bowl with the flax. Add 1/3 cup milk and whisk for another minute – err on the side of less milk for now.
- In a separate, smaller bowl, stir together flour, baking soda, cocoa powder, and spices. Add dry mixture in three batches to the wet ingredients. The batter should be scoopable, but not thin enough to pour – if it is too thick like dough, add milk 1 tbsp at a time until appropriate texture is achieved.
- Spoon batter into muffin tins, leaving about 1/4 inch from the top for almond butter and rising in the oven. To each muffin, add 1 tsp almond butter and swirl into a groovy pattern with a butter knife.
- Bake muffins for 20-25 minutes or until toothpick/knife inserted into center comes out clean. Remove from oven and cool 15-20 minutes in the muffin tin, then remove and cool on a wire rack at least 10 minutes. If you did not use liners, bounce a knife around the circumference of the tin and gently pop the muffin out to remove. Serve with coffee, black tea, extra almond butter, or by themselves.
