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Dirty Chai Oat Muffins (with chai glaze, gluten-free)

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 198 kcal
Author Chelsea Green

Ingredients

Dirty Chai Oat Muffins

  • 1/2 cup milk of choice (skim, 2%, whole or almond)
  • 1 tbsp instant espresso powder
  • 1/2 cup butter, softened
  • 1/4 cup brown sugar
  • 1/2 cup applesauce (sweetened or unsweetened)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/4 cup oat flour (certified gluten-free)
  • 1/2 cup gluten-free all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon allspice

Chai Glaze

  • 1 cup confectioners sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • dash of cardamom
  • dash of allspice
  • 2 tbsp milk of choice (skim, 2%, whole or almond)

Instructions

Dirty Chai Oat Muffins

  1. Preheat oven to 350. In a small mixing bowl, add your milk and microwave it till warm. Add your instant coffee granules and whisk together till incorporated.

  2. In a large mixing bowl, beat together your butter and brown sugar. Add in your applesauce, vanilla, and milk and espresso mixture and mix together till smooth. Add your eggs and briefly blend them in.

  3. To the same bowl, add your oat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom and allspice and mix together till you have a consistent muffin batter.

  4. Scoop your muffin batter into your muffin tin, filling each cavity about 2/3 way full. Bake for 16-18 minutes, or until the tops are springy to touch and a toothpick inserted comes out clean.

Chai Glaze

  1. In a small bowl, whisk together your powdered sugar, cinnamon, ginger, cardamom, and allspice. Add in your milk and whisk until well combined.

  2. Drizzle over your muffins and devour!

Recipe Notes

*I recommend storing these muffins in the fridge, in an airtight container and they will last about a week.