These fluffy little mini muffins are reminiscent of apple cider donut holes – an absolute fall staple! We made these bite-size vegan muffins with clean ingredients including our Cinnamon Chai gr8nola and a warm blend of antioxidant chai spices. Add this recipe to your autumn baking list, and soak up the cozy cinnamon scent that fills up your kitchen while they bake!
Read on for the deets, and don’t forget to tag us (@gr8nola) in your pics for a chance to be featured on our social media.
Cinnamon Chai Mini Muffins
Ingredients
- 1 ½ cups Cinnamon Chai gr8nola
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- Dash of: cinnamon, nutmeg, cardamom, ginger, cloves
- Dash of salt
- ¼ cup almond milk
- 2 chia eggs
- 2 Tbsp. applesauce, pumpkin puree or mashed banana
- 1 Tbsp. nut butter
Directions
- Preheat the oven to 350F and spray a mini muffin pan with coconut oil. Set aside.
- In a blender or food processor, blend the gr8nola to a fine flour.
- In a medium bowl, combine the gr8nola, coconut sugar, baking powder, spices and salt. Stir until fully combined.
- In a large bowl, combine the wet ingredients, and whisk until fully combined.
- Fold the dry ingredients into the wet ingredients, and stir until combined.
- Scoop the batter into the prepared muffin pan, then sprinkle with more gr8nola if desired.
- Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- Cool, and enjoy!
Looking for more cozy fall recipes? Check out our Pumpkin Pecan Crisp, or our Vegan Pecan Pie Bars for more inspo!
