Chai? Butternut squash? AND Apple? All in one muffin? Who knew that all of these flavors would pair so nicely to make such a powerful and delicious muffin? These Chai Butternut Squash and Apple Muffins taste exactly like how Autumn would taste if you mixed it up and threw it in the oven. Recently, I’ve been on quite a chai kick. I just love love love a good chai latte. It’s all I’ve been drinking lately. I’ve even been watching this amazing creator on TikTok called @crossculturechristian. He talks all about different kinds of chai, their origins, and anything else related to chai. I really enjoy his videos, so if you like chai, you should check him out. Anyways, back to my muffins!
For the vegan butter, I used Earth Balance, and you can even get a Soy-Free kind if you would like. For egg replacer, I used Bob’s Red Mill. I’m sure you could use any type of egg replacer with this recipe, but I just love Bob’s Red Mill’s egg replacer so much. For the non-dairy milk, I used Califia Oat Milk; however, if oat milk isn’t your favorite, this recipe will work with any plant-based milk. Also, I know that Honey is not vegan, so if you would like to make a vegan substitute, go ahead and try it with Maple Syrup. Both add that sweet flavor, I just think Honey is a bit lighter.
This recipe for Chai Butternut Squash and Apple Muffins is really a game-changer. Why have all of your autumn flavors separately when you can eat them all together??? If you’re looking to feed your Chai obsession some more, check out my recipe for an Iced Chai Latte. And if you need more Autumn recipes, be sure to check out the rest of my recipes. I’ve posted quite a few Autumn recipes recently!
I really hope you like these Chai Butternut Squash and Apple Muffins. Well, I certainly do! Just look at how amazing they turned out!
Chai Butternut Squash and Apple Muffins
Nothing says fall more than chai, butternut squash, and apple. Yes, all three flavors together in this fall favorite. Flavors of cinnamon, ginger, cardamom, allspice, squash, and apple flavors all rolled into one subtly sweet muffin. Enjoy them for breakfast or for a snack. Your kids will love them too! Dairy-free, egg-free, nut-free
- Prep Time: 45m
- Cook Time: 20m
- Total Time: 1h 5m
- Yield: 12 Muffins
- Category: Breakfast, Dairy Free, Egg Free, Nut Free, Snacks
Ingredients
- 1 tbsp. baking powder
- 1 tsp. vanilla
- 1/2 tbsp. non-dairy milk
- 1 tbsp. honey
- 1/2 c powdered sugar
Glaze
- 1/4 tsp. salt
- 1/2 tsp. allspice
- 1/2 tsp. cardamom
- 1/2 tsp. ground ginger
- 1 1/2 tsp. cinnamon
Muffin
- 1/2 c all-purpose flour
- 1 c whole wheat flour
- 2 tsp. vanilla
- 1/4 c non-dairy milk
- 1/2 c honey (or pure maple syrup)
- 2 egg replacers
- 1/3 c vegan margarine, melted
- 1 tbsp. olive oil
- 2 medium apples, peeled and cut into 1-inch cubes, roasted
- 1 medium butternut squash, peeled and cut into 1-inch cubes, roasted
Instructions
- Preheat oven to 400 degrees. Cut up a medium butternut squash and 2 sweet apples. Place on sheet pan and coat with one tablespoon olive oil and lightly salt the squash. Roast for 25 minutes stirring half the way through. Remove when soft and let cool. Mash the squash and apple pieces until they are finely mashed. Set aside. Skip this step if you are using already mashed squash.
- Turn oven down to 350 degrees. Line a 12-cup muffin pan with muffin liners. Melt the non-dairy margarine and let cool to room temperature.
- In a large bowl, add the mashed squash-apple mixture, egg replacer, honey, non-dairy milk and vanilla. Mix well and stir in the melted non-dairy margarine.
- In a new medium bowl, whisk together the flours, baking powder, cinnamon, ginger, cardamom, allspice and salt. Slowly add the dry ingredients to the wet ingredients and mix until they are well combined. Divide batter evenly between the 12 muffin tins.
- Bake for 20-25 minutes until tester comes out clean. Allow muffins to cool and place on a wire rack to cool.
- While the muffins are cooling, mix tougher the glaze in a small bowl until smooth. Add more milk to thin, if desired. Drizzle on each muffin.
Leave a Reply