Chai Coffee Spice Muffins
Vegan, dairy-free, refined sugar free, gluten-free, high fiber
This is my version of a ”Vegan Double Coffee Spice Muffin” – I love combining unusual spices that blend for a fragrant and tantalizing treat. The coffee - in the batter and sprinkled on top- gives this moist cake extra flavor. The molasses is the main sweetener with its earthy robust taste that can handle the bold spices and the coffee. If you like flavorful bakes, then these vegan muffins are for you!
Chai Coffee Spice Muffins
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
1 and 1/4 cups walnuts, toasted
3/4 cup hot, extra strong coffee
2 tablespoons ground flaxseed
Dry
1 cup brown rice flour
1 and 1/2 cups rye or GF flour mix*
1 tablespoon ground cinnamon
2 teaspoons Chinese five spice or ginger
1 teaspoon ground cardamom
1 tablespoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 and 1/4 cups dates, pitted
Wet
1 and 1/4 cups plant-based milk
1/2 cup extra virgin olive oil
1/2 cup organic blackstrap molasses
2 tablespoons apple cider vinegar
1 tablespoon vanilla
2 tablespoons fine ground coffee
Makes 18 large muffins
*use my gluten free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix
Having trouble finding the ingredients to make this recipe? Click on each ingredient and we will link you to our recommendation with Amazon. Or go to our page directly and shop there:
Instructions
1. Prepare 2 12-cupcake tin with 18 paper cups. Preheat oven to 350ºF/180ºC. Toast walnuts in the oven for 5-7 minutes. Do not brown them, just let the oils start to heat. Set aside.
2. Combine ground flax and hot coffee into a bowl to soak for 15 minutes.
3. In a large bowl sift flours, spices, baking powder, soda, and salt. Roughly chop the cooled walnuts and the dates into half-inch (12 mm) pieces. Fold the chopped walnut and dates into the dry flour mixture to coat and evenly distribute into the dry mix.
4. In a separate bowl, combine milk, olive oil, molasses, vinegar and vanilla. Whisk until frothy. Add the flax / coffee mixture and whisk to combine well.
5. Pour the wet ingredients into the dry and fold the batter gently together.
6. Using a large ice cream scoop, scoop batter equally into 18 muffin cups. Sprinkle each top liberally with fine ground coffee and add a walnut for decoration.
7. Bake 16 minutes, just until lightly brown and a toothpick comes out clean but sticky with dates.
Photos by Milkshake Creative
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!