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Super-healthy, super simple chai-spiced choc-chip muffins

choc chai muffins

I don’t know about you, but one of the positive things this lockdown has gifted me is lots of time to spend doing things I felt I was too busy to enjoy before. Like baking! I used to bake a lot, but over the past few years I never felt like I had the time. 

Time is in abundance right now though! So in between work I’ve been spending it making some delicious homemade treats. Chai-inspired recipes were top of my list, of course ☺️

These gorgeous muffins are super healthy, and super easy/quick to make. They are vegan (of course), gluten-free, and refined sugar free. And they take 15 MINUTES! Can you believe that?? I couldn’t, either. But it’s true. 

By accident they are also oil free and full of fibre thanks to delicious oat flour and almond flour. Also chia seeds – packed with lovely fibre, minerals and vitamins!

This recipe makes around 6 small muffins or 4 large muffins. They’re slightly bigger than mini-muffins, but smaller than large muffins. You’ll want to use a cupcake or Yorkshire pudding tin to put them in – they don’t stick too much, but you can use muffin papers or cupcake papers if you like.

I love to see your bakes and brews, so please share your muffins with us over on Instagram!


Chai-spiced muffins with dark chocolate chips


* 1/2 cup almond flour
* 1/2 cup oat flour (I make my own – just whizz up gluten-free oats in a blender until powdered)

* 2 tablespoons organic coconut sugar
* 1/2 tbsp baking powder
* 1 chia seed egg (details below)
* 1/2 teaspoon vanilla powder (or pure extract/paste)
* 1/2 tsp cinnamon powder
* 1/2 tsp ginger powder
* 1/4 cup chai infusion with soy milk (you’ll need some Aura Chai Original Blend) 
* Vegan dark chocolate chips (I just buy sugar-free vegan dark chocolate and chop it into chunks)


1/ Start by mixing all the dry ingredients together really well. Set to one side. Pre-heat your oven to around 170-180 degrees celsius.
2/ Brew some water and add one heaped tbsp Aura Chai Original blend to a small cup or jug. Pour over a little hot water, just enough to cover the blend. Then top up with 1/4 cup warm soy milk and leave it to brew whilst you prepare the rest of the ingredients.

3/ Prepare the chia seed egg. I use 1.5 tbsp milled chia seeds and add 3-4 tbsp water – you can use whole chia seeds, or flaxseeds if you like. It will quickly become gelatinous. Set this aside too.

4/ Now you’re ready to mix the wet ingredients with the dry. Strain the brewed chai into the dry ingredients, and pop in the chia seed egg. Mix well but gently. You should have a lovely sticky dough! Fold in the dark chocolate chips to finish.

5/ Now pop a blob of dough into a muffin/Yorkshire pudding tray. These work best as mini-muffins, so I usually fill each hole halfway up. 

6/ Cook for 10-12 minutes, then allow to cool for 10 more before tucking in!

Happy baking! 🧁