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Vegan Chai Oatmeal Muffins

Super moist, oil-free, spiced muffins dotted with oats, seeds, and grains.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Chai, Muffins, Oatmeal, Vegan
Servings: 12
Calories: 203kcal
Author: Jackie Sobon


  • 2 teaspoons Vegg Baking Mix
  • 1/2 cup warm water
  • 1 1/2 cup whole wheat flour
  • 3/4 + 1/4 cup Earnest Eats Mayan Oats divided
  • 1 cup organic sugar
  • 1 tablespoon Blue Lotus Chai
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1 cup applesauce
  • 1/2 cup non-dairy milk
  • 1 teaspoon vanilla extract


  • Preheat oven to 350F and prepare a cupcake/muffin pan with 12 liners.
  • Beat the Vegg Baking Mix and warm water together vigorously, until it gels up, set aside.
  • In a large bowl, whisk together the flour, 3/4 cup Earnest Eats Mayan Oats, sugar, Blue Lotus Chai, baking soda and salt.
  • In a smaller bowl, stir the apple sauce, non-dairy milk, vanilla extract and vegg gel together until smooth.
  • Pour the wet mixture into the dry and stir until combined. Use an ice cream scoop to place the batter into each liner, filling it within 1/4" of the top.
  • Divide 1/4 cup Earnest Eats Mayan Oats between the muffins and push gently on top so that they don't fall off easily after being baked.
  • Place the pan into the oven and bake for 28-30 minutes or until a toothpick draws clean.
  • Let cupcakes rest on cooling rack for 5-10 minutes before eating.