Cooler weather means I am filling my home with the aromas of warm spices. These Apple Chai Muffins are PERFECT for fall with the punchy spice of fresh ginger, warm and inviting cinnamon, and peppering nutmeg and cloves. Your home will smell heavenly all day long, and this batch of muffins serves as the perfect batch-cooked breakfast. These muffins are also freezer-friendly for those mornings where you hit the snooze one too many times.
Here’s what you’ll need:
3 medium apples
2 large eggs
1 cup rolled oats
1 cup whole wheat flour
3/4 cup pure maple syrup
1 inch fresh ginger, minced
1/2 tsp cardamom
1 Tbs cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
4 Tbs butter, melted
1 tsp baking powder
Directions:
- Preheat oven to 350F
- Core and dice apples into pea sized pieces
- Whisk together all wet ingredients and mix
- Combine all dry ingredients and mix
- Combine the wet and dry mixtures and stir just until homogeneous mixture forms, don’t over-mix
- Portion into a greased muffin tin
- For medium-sized muffins (about 1/4 cup of batter per muffin), bake for 20-25 minutes
These Apple Chai Muffins are PERFECT for fall - full of moisture and loaded with sweet and warm chai spices.
- 3 medium apples
- 2 large eggs
- 1 cup rolled oats
- 1 cup whole wheat flour
- 3/4 cup pure maple syrup
- 1 inch fresh ginger minced
- 1 Tbs cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 4 Tbs butter melted
- 1 tsp baking powder
-
Preheat oven to 350F
-
Core and dice apples into pea sized pieces
-
Combine all wet ingredients and mix
-
Combine all dry ingredients and mix
-
Combine the wet and dry mixtures and stir just until homogeneous mixture forms, don't over-mix
-
Portion muffins into a greased muffin tin by fill 3/4 full
-
For regular-sized muffins (about 1/4 cup of batter per muffin), bake for 20-25 minutes
