Eating Chai Spice Carrot Muffins for breakfast is a given, but they are also yummy for a snack when the munchies hit or even for dessert. They are especially cozy and fragrant, while the almonds compliments the spice mixture.
2 cups self raising flour
1½ teaspoons baking powder
2 tablespoons Masala Chai (check out our chai)
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon apple cider or white wine vinegar
1 cup almond or soy milk
100 ml vegetable oil (avocado and olive oil all work nicely)
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
3/4 cup brown sugar (adjust to taste)
1½ cups grated carrot
⅓ cup sliced or slivered almonds, plus more for topping
Prep time: 10mins
Cook time: 15mins
Total time: 25mins
1. Preheat your oven to 180 ̊C. Lightly oil or line a baking sheet with muffin liners.
2. In a large bowl, mix together the flour, baking powder, cinnamon, cardamom, masala chai mix and salt.
3. In another bowl, whisk together the vinegar and non-dairy milk. Add the egg, vegetable oil, extracts, and sugar. Mix to combine. Add these wet ingredients to the dry ingredients and mix until just evenly combined. Fold in the carrot and almonds.
4. Transfer the batter to the prepared muffin sheet. Bake muffins for 14-16 minutes, or until the tops are firm and just barely golden. Allow muffins to cool before enjoying.
You'll love the wonderful smell of chai spice floating through your house while these chai spice carrot muffins are cooking and you may even want to make a double batch because they'll disappear in a flash!