Chai Spiced Muffins (Vegan)

Chai Spiced Muffins (Vegan):

1  3/4 cup all purpose flour

3/4 cup dark brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon cardamom

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

1 tsp. apple cider vinegar

8 ounces applesauce (unsweetened)

1/2 cup almond milk (any milk of your choice) 

1/2 cup organic canola oil (you may use coconut if you prefer)

2 tablespoons maple syrup 

For the topping:

2 tablespoons sugar

1 teaspoon cinnamon

Glaze (optional): 

1/2 cup confectioners' sugar

2 teaspoons almond milk, more if needed

Directions:

1. Preheat oven to 400 (F). Grease or line muffin tray, set aside.

2. In a large bowl stir together flours, sugar, baking powder, salt, cardamom, ginger, cloves, nutmeg, and cinnamon. In a separate bowl, whisk together applesauce, almond milk, apple cider vinegar, canola oil, and maple syrup. Mix the wet ingredients into the dry, stirring until combined.

3. Fill the muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 18 to 20 minutes. Let cool in the pan for at least 20 minutes, then transfer to a cooling rack to cool completely.

Glaze:

In a small bowl, combine the ingredients until smooth. Drizzle over muffins.

The muffins will keep at room temperature in an airtight container for about two days. To prolong their life, you can store them in the fridge and they will be good for about a week. You can also freeze them for up to 3 months.