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

Prep Time 10 minutes
Servings 12 muffins


Dry Ingredients

  • 1 3/4 cup oat flour (certified gluten-free)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon allspice

Wet Ingredients

  • 1/2 cup coconut oil (melted)
  • 1/4 cup sugar
  • 1/2 cup applesauce (plain, unsweetened)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup espresso, cooled


  • 1 cup walnuts, chopped (optional)

Chai Glaze:

  • 1 cup confectioners sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp cardamom
  • 1/8 tsp allspice
  • 3/4 tsp vanilla
  • 1-2 tbsp maple syrup


For the Dirty Chai Oat Muffins

  1. Preheat oven to 350.

  2. In a large mixing bowl, mix all of your dry ingredients together (oat flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice). 

  3. In another mixing bowl, mix together your coconut oil and sugar. Add in your applesauce, eggs and vanilla. Finally, whisk in your espresso.  *Make sure your espresso isn't too hot as you will be mixing it together with your eggs and you do not want your eggs to get cooked by it!

  4. Combine your wet and dry ingredients and mix till all is well incorporated. Add in your chopped walnuts and stir again.

  5. Scoop your muffin batter into your muffin tin, filling each cavity about 2/3 way full. Bake for 16-18 minutes, or until tops are springy.

For the Chai Glaze:

  1. In a small bowl, blend together your confectioners sugar and spices (cinnamon, ginger, cardamom, allspice). 

  2. Add in your vanilla and maple syrup. Whisk until well combined. If the mixture is too thick you can add a teaspoon of water till it reaches the right consistency.

  3. 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.