Chai Berry Muffins (Vegan)

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One of my first Starbucks drinks was a Chai Tea Latte.  This was back in high school when I didn’t drink coffee.  I loved the sweet creamy tea that was spiced with chai.  It was one of my favorite winter drinks and still is whenever I’m not feeling good.  There’s something comforting about sweet warm milk with with spices.

My mother is not a coffee drinker but she has been known to enjoy a cup of chai tea or even a chai latte.  Since it’s Mother’s Day I wanted to make a treat that she would enjoy.   I figured the spices in the chai combined with a combination of berries would be perfect for brunch.

Chai Berry Muffins (Vegan)

But first I had a question,  what exactly  is chai?  I honestly didn’t know and figured it was just a random combination of spices in tea.  It turns out I’m right!  There is no set spices in chai, it’s simply tea with spices in it.  I personally really enjoy cinnamon, ginger, cardamom, and pepper in my chai.

Thinking about chai tea lattes had me searching for a baked good that could satisfy my craving at the end of the summer when it’s too hot to drink these.  I found the perfect recipe in one of my cookbooks.

The Chai Berry Muffins were delicious.  They were moist and the berries tasted amazing with the chai spices.  I thought they were great for breakfast and my mom agrees!   Happy Mother’s Day Mom!

Chai Berry Muffins ( adapted from Bake and Destroy:  Good Food For Bad Vegans by Natalie Slater  )
3/4 c. vanilla almond milk
2 black tea bags
1 c. all purpose flour
3/4 c. whole wheat flour
2/3 c. sugar
1 T. baking powder
2 t. cinnamon
1 t. cardamom
1/2 t. ground ginger
1/2 t. ground cloves
1/2 t. salt
1/4 t. pepper
1 c. frozen berries (I used strawberries, blueberries, and blackberries)
2 T. flax seeds
3 T. water
1/3 c. vegetable oil

1.  Preheat the oven to 400 degrees.  Line a muffin tin with 12 liners.

2.  Heat the almond milk in the microwave until steaming but not boiling.  Add the tea bags and steep for 5 minutes.  Discard the tea bags.

3.  In a large bowl combine the flours, sugar, baking powder, cinnamon, cardamom, ginger, cloves, salt, and pepper.  Stir in the frozen berries.

4.  Add in the almond milk, flax seeds, water, and vegetable oil and stir until just combined.  The batter will be lumpy.

5.  Fill the muffin cups 2/3 of the way full and bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.

6.  Let cool for 5 minutes then remove from pan and finish cooling on a wire rack.

Delicious vegan Chai Berry Muffins


  1. I have been on a chai kick lately so these are right up my alley. I can’t wait to try them!

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