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Gluten-Free Vegan Chai Muffins

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1x
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American Indian
  • Diet: Vegan


These Easy Gluten-Free Vegan Chai Muffins are spiced with all the flavors of a masala chai and topped with a simple cashew butter glaze. They have fluffy insides and sugared crunchy tops. The perfect cozy muffin!


  • 1/3 cup unsweetened almond milk, or dairy-free milk of choice 
  • 1 chai or black tea bag
  • ¾ cup (195g) pumpkin puree, mashed banana, or applesauce
  • 1/3 cup coconut sugar
  • ¼ cup (64g) raw cashew butter, or other nut or seed butter
  • ¼ cup (50g) coconut oil, melted, use refined for no coconut flavor
  • ½ teaspoon vanilla extract
  • 1 cup (120g) gluten-free oat flour
  • 1 cup (96g) blanched almond flour
  • 2 tablespoons flax meal
  • 4 teaspoons chai spice mix
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • Turbinado sugar, to sprinkle on top

For the glaze

  • ¼ cup cashew butter
  • 2 tablespoons maple syrup
  • 3 tablespoons coconut oil, or more as needed


  1. Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
  2. Heat the unsweetened almond milk until it’s just steaming. Steep the black tea or chai in the milk as directed on the tea – usually 5 to 10 minutes.
  3. Once steeped, combine the milk, pumpkin, coconut sugar, cashew butter, coconut oil, and vanilla extract, stirring to combine.
  4. Add oat flour, almond flour, flax meal, chai spice mix, baking soda, baking powder, and salt. Stir until combined.
  5. Divide between the 10 to 12 muffin tins (10 will give bigger fluffier muffins, 12 will be slightly smaller). Sprinkle with turbinado sugar before baking if desired from a crunchy, sugary crust.
  6. Bake for 20-22 minutes, or until a toothpick comes out clean and the muffins spring back when pressed lightly with a fingertip. Once done, let cool completely on a wire rack.
  7. Store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!

To make the glaze:

  1. Whisk together the cashew butter, maple syrup, and coconut oil until a drizzle-able consistency is reached. Add more coconut oil if needed. Drizzle over muffins.

Keywords: chai spice, cashew butter glaze, vegan muffins, gluten-free muffins