Vegan Chai Muffins

• 1 cup whole wheat pastry flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup almond milk
• 1/8 cup vegetable oil
• 1/8 cup applesauce
• 1/4 teaspoon vanilla extract
• 2 packets chai tea bags
• 1 tablespoon flaxseed
• 3 tablespoons water
• sliced almonds or granola (for topping)

1. Preheat oven to 350 degrees. Steep 2 tea bags in warm almond milk and set aside for at least 5 minutes. Remove tea bags, pressing bags to release excess tea.
2. In a small bowl, mix flax meal and water and let sit for 5 minutes until gel-like (this is an egg substitute).
3. In another bowl, stir together whole wheat pastry flour, baking powder, baking soda, ginger, and salt; set aside.
4. In a large bowl, mix oil, applesauce, sugar, flaxseed mixture, and vanilla. Add flour mixture and milk mixture, beating after each addition just until combined.
5. Spoon into muffin cups, filling each about two-thirds full. Sprinkle with sliced almonds or granola. Bake for 20 minutes or until a toothpick inserted in centers comes out clean. Remove muffins, cool, and enjoy!

whole wheat pastry flour, sugar, baking powder, baking soda, ground ginger, salt, almond milk, vegetable oil, applesauce, vanilla, packets chai tea bags, flaxseed, water, almonds

Taken from food52.com/recipes/42089-vegan-chai-muffins (may not work)