Healthy chai muffins made with brewed coffee, infused with fall flavours and topped with a espresso glaze. These vegan gluten free dirty chai muffins are super moist and fluffy thanks to the yogurt, oat flour and almond flour. Freezer friendly and perfect for chilly mornings!
Doing my best to cling onto summer but also sooo excited for all the fall thangs. The mornings have been getting a lot cooler so I was craving something a little cozy, kinda fall inspired but also wasn’t quite ready for pumpkin things yet…
Enter: Dirty chai muffins— inspired by one of my favourite fall drink dirty chai lattes.
What is dirty chai?
It’s a blend of chai latte and an espresso latte— basically a dreamy duo of tea and coffee. Cozy fall spices and full of coffee flavour that just makes my morning complete! I also added a espresso glaze to sweeten things up since the muffins alone are not super sweet.
If you’re a lover of chai latte and coffee, these wholesome muffins have your name written all over it!
Ingredients in dirty chai muffins
Oil & butter free
Usually my muffins consist of bananas or some kind of other fruit or vegetable purée but because I really wanted the coffee and chai flavours to shine I opted to use non dairy yogurt. The yogurt acts as a both binder and oil replacer so these muffins are egg free and lower in fat but still moist.
Gluten free flours for muffins
Next, instead of using white flour we’ll be using a combo of oat flour, almond flour and potato starch to keep this muffin recipe gluten free. Oat flour is just blended up oatmeal so it’s full of fiber and is what also makes these hearty. Almond flour adds healthy fats and keeps these muffins light and soft. A small amount of potato starch is added to bind and make them extra fluffy.
Healthier sugar alternatives
I used a slightly sweetened vanilla yogurt. You can use unsweetened coconut yogurt but do keep in mind that they won’t be very sweet since the only other sweetener added is 3 tablespoons of maple syrup between 6 muffins. You could also use plain yogurt and add your own coconut sugar to keep them refined sugar free.
What are chai spices?
Originating from India, Chai is a blend of warming spices that typically includes:
- All Spice
- Black peppercorns
But this blend and ratios do vary depending on the region its made and between brands. I had pre-mixed chai spices from last year but you can easily make your own blend at home. If you don’t want to make a batch of chai mix, I’ve also given the option to use single spices for these muffins in the notes section of the recipe card.
These healthy chai muffins are super easy to make and all you need is 1-bowl too! The texture is moist, fluffy and has a nice density to it. Plus, they’re great for prepping ahead of time so you can enjoy them all week long:
- Store at Room Temperature: Line a paper towel on the bottom of a container and then place the muffins in. Cover but don’t seal the container. Keeps well for 2-3 days, anything longer I’d recommend freezing to maintain their texture.
- Store in the Freezer: Once cooled, place them in a container, cover and freeze for up to 2 months.
When ready, wrap them in a damp paper towel and let them thaw at room temperature or microwave for 20-30 seconds until warm.
These vegan chai latte muffins will cozy you up and get you ready for all the fall! Wishing you all a very tasty week ♡.
More healthy muffins to love!
- Healthy Blueberry Oatmeal Muffins
- Chocolate Eggplant Muffins
- Healthy Vegan Pumpkin Muffins
- 1-Bowl Chocolate Chip Tahini Muffins
- Zucchini Oatmeal Blender Muffins
- Healthy Chocolate Banana Blender Muffins
- Black Sesame Banana Muffins
If you recreate this Dirty Chai Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Healthy chai muffins made with brewed coffee, infused with fall flavours and topped with a espresso glaze. These vegan dirty chai latte muffins are moist, soft and perfect for chilly fall mornings!
Dirty Chai Muffins
- 1/3 cup + 1 tbsp vanilla coconut yogurt (100g)*
- 5 oz strong coffee, at room temperature (140g)
- 3 tbsp maple syrup (60g)
- 1 cup fine oat flour (120g)
- 1 scant cup almond flour (102g)
- 1.5 tbsp potato starch (18g)
- 1 ½ tsp baking powder (7g)
- ¾ tsp baking soda (3g)
- 1 tbsp chai spice blend**
- ¼ tsp salt
- Preheat oven to 425 F (210 C). Line or grease 6 muffin cups.
- Into a mixing bowl, add the coconut yogurt, coffee and maple syrup and whisk until smooth. Add the oat flour, almond flour, potato starch, baking powder, baking soda, chai spice blend and salt and whisk until combined
- Portion the batter between 6 muffin cups, about 90g per muffin. Bake for 5 minutes. Bring down the temperature to 350 and bake for another 18-20 minutes or until muffins are springy to the touch and toothpick inserted in the middle of a muffin comes out clean.
- Let the muffins to cool in the pan for 3-5 minutes. Transfer the muffins onto a cooling rack and cool completely.
- *If using plain non-dairy yogurt, add 2 tsp of vanilla extract and 3-4 tbsp of coconut sugar or any granulated sugar of choice. You can leave the sugar out but the muffins won’t be very sweet.
- **If you don’t have chai spice on hand use 1 tsp cinnamon, 1/2-1 tsp ginger, 1/4 tsp cardamom, 1/4 tsp nutmeg, 1/8 tsp all spice and 1/8 tsp black pepper.
- Helpful Equipment: spatula, 6 cup muffin tin, mixing bowls, whisk, muffin liners
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without the glaze.
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free, north american
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 6.8
- Sodium: 352
- Fat: 10.1
- Saturated Fat: 0.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 27.3
- Fiber: 4.5
- Protein: 6.6
- Cholesterol: 0
Keywords: chai muffins, coffee muffins, vegan gluten free muffins, healthy muffin recipe
SAVE IT FOR LATER! ↓
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