Healthy Chai Vanilla Maple Muffins
These muffins are meant to be eaten asap! They are delicous, healthy and can be DF. They are going to be your new go to muffin to meal prep each week!
Servings: 12
Calories: 193kcal
Ingredients
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- 1 1/2 cup Whole Wheat Flour
- 1/4 cup old fashioned rolled oats
- 1 cup heaping cup of butternut squash puree
- 1/4 cup light olive oil or grape seed oil
- 2 eggs
- 1/4 cup milk
- 2 tsp vanilla extract
- 1/3 cup maple syrup
Cinnamon Vanilla Maple Glaze
- 3 tbsp melted butter
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- pinch of salt
- 1/2 cup powdered sugar (start with 1/2 cup and add more if needing to thicken more)
Instructions
- Preheat oven to 375 degrees and line your muffin tin with muffin liners
- In a small bowl add in salt, ginger, cinnamon, cloves, cardamom, and nutmeg. Whisk until combined.
- In order to get the chai mix well distributed throughout the muffin, I highly recommend sifting the flour. In a sifter add in the whole wheat flour, baking soda and chai mix. Sift into a large mixing bowl. Add in old fashioed rolled oats and mix it with a fork. Then set aside.
- After, you finish your dry ingredients you will start on your wet. In a large mixing bowl add in butternut squash, oil, eggs, milk, vanilla extract and maple syrup. Whisk until there is not visible separation of ingredients and it is fully combined.
- Using a icecream scooper to distribute the batter is my favorite baking hack! Evently distribute the batter into the muffin lines and place in oven at 375 degrees for 15-18 minutes.
- Once cooled top with Cinnamon Vanilla Maple glaze and enjoy!
Cinnamon Vanilla Maple Glaze
- In a bowl add in powdered sugar, maple syrup, vanilla, salt and cinnamon. With hand mixer, mix on low until nice and creamy-- no lumps! Thet set aside until muffins are ready to be glazed. Add some coconut milk to thin if need be.