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Little changes making a big difference.

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Chai Spiced Vanilla Bean “Buttermilk” Muffins

February 6, 2013 · by Ari ·

Soft and fluffy whole grain chai spiced muffins with fresh vanilla bean, made with vegan buttermilk. A perfect healthy treat for brunch, or a mid-afternoon snack.Chai Spiced Vanilla Bean "Buttermilk" Muffins #vegan

I don’t eat a lot of muffins. I mean, I’ve never met a baked good I don’t like, but a muffin isn’t what I generally grab. I usually find them to be glorified cupcakes without the frosting, and really, why would you want a cupcake with no frosting???

Chai Spiced Vanilla Bean "Buttermilk" Muffins #vegan

Well, these muffins do not taste like a cupcake, and I love that. They taste like everything you could ever want in a breakfast: spicy chai, sweet vanilla and, of course, carbs. Yes, carbs have a taste. I would describe it as “amazing” or “perfection”.

Chai Spiced Vanilla Bean "Buttermilk" Muffins #vegan

I have a secret. These actually started out as cupcakes. You see, that’s much more my style, but as I frosted them with a sugary glaze, I just wasn’t in love. These flavors are bold, and the “cupcake” came out so perfectly soft and moist that I didn’t want to hide it. So I tried again. I took away some excess sugar, cut the frosting, and I discovered that muffins can actually be pretty spectacular.

Chai Spiced Vanilla Bean "Buttermilk" Muffins #vegan

They would pair perfectly with your breakfast protein of choice, or smeared with peanut butter as an afternoon snack, or dusted with some cinnamon and powdered sugar for dessert. They are incredibly versatile and at 89 calories a pop, why not enjoy??

Chai Muffin Nutrition

You may have noticed my untraditional “buttermilk”. Well, it’s not only to make the recipe vegan (added bonus!), but honestly, every time I seem to buy buttermilk, it just sits in my fridge and then goes bad. Instead, I used a cup of Silk Pure Almond Vanilla with 1 tbs of apple cider vinegar. In addition to keeping the muffins vegan, using the Silk saved an extra 5 calories per muffin opposed to making homemade buttermilk with skim milk. Now, 5 may seem like nothing, but as my tagline says, I truly believe that “Little changes make a big difference”, and I promise that after you’ve gone through the entire batch (trust me, it’s inevitable), those 5 calories will add up!

Chai Spiced Vanilla Bean "Buttermilk" Muffins #vegan

 

Print
Chai Spiced Vanilla Bean “Buttermilk” Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 1 dozen

Serving Size: 1 muffin

Chai Spiced Vanilla Bean “Buttermilk” Muffins

Soft and fluffy whole grain chai spiced muffins with fresh vanilla bean, made with vegan buttermilk. A perfect healthy treat for brunch, or a mid-afternoon snack.

Ingredients

  • 1 1/4 cup Silk Pure Almond Unsweetened Vanilla
  • 1 tablespoon apple cider vinegar
  • 1 1/3 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1 vanilla bean

Instructions

  1. Preheat oven to 350. Line a 12-cup muffin tin with paper liners and spray lightly with nonstick spray. Set aside.
  2. Measure out almond milk and add apple cider vinegar. Let stand for 5 minutes.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch, salt, cardamom, cinnamon, ginger, cloves and nutmeg.
  4. In a large bowl, beat together sugar and applesauce. Scrape out the center of vanilla bean and add to the mixture. Beat until combined. Alternate adding dry and wet ingredients to the sugar and apple sauce mixture in 3 additions beginning and ending with dry ingredients. Mix until well combined.
  5. Divide batter evenly between lines muffin tins and bake for 25 minutes, until a toothpick inserted in the center comes out clean. Let stand for 10 minutes, then transfer to a wire rack to cool completely.
3.1
https://arismenu.com/chai-spiced-vanilla-bean-buttermilk-muffins/

This post is part of a sponsored campaign with Silk and FitFluential LLC.  All opinions are my own. To learn more about Silk Pure Almond Unsweetened on Facebook and Twitter.

Filed Under: Breads & Muffins, Breakfast, Christmas, Dessert, Fall, Holiday & Seasonal, Vegan, Winter · Tagged: breakfast, buttermilk, chai, muffin, recipe, silk, vanilla bean, vegan, whole grain

Chai Spiced Snickerdoodles {vegan}

January 25, 2013 · by Ari ·

Chai Spiced Snickerdoodles #vegan

Before I tell you about these amazing cookies, I wanted to say a HUGE thank you for all of the kind comments on my marathon recap. You guys sure know how to make me cry over, and over, and over again. Of course I do this for me first, but your support really makes it worth all of the pain and challenges so, from the bottom of my heart, thank you.

Chai Spiced Snickerdoodles #vegan

I made these cookies to compensate for my visually challenged cookies. As soon as they came out of the oven with that perfect crackle on top, I was thrilled that not just a better looking cookie had come out of my oven, but a downright beautiful cookie! Then the pessimist in me decided that surely they were going to taste bad, because that’s how that day was going.

http://arismenu.com/peanut-butter-oatmeal-cookies-with-dark-chocolate-cherries-coconut/

You.Guys. They were so the opposite of bad!!! I bit into one, and was greeted with my most sought after cookie texture–slightly crunchy on the outside, with a soft, gooey, buttery (even though they include NO butter!) texture inside. In my book, that is cookie perfection!

hChai Spiced Snickerdoodles #vegan

When I stopped freaking out about the texture miracle, I started to focus on the flavor of these bad boys, and holy cow, they are delicious! Spicy homemade chai spice blend mixed with sweet sugar cookie flavor creating a sweet and comforting cookie that tastes like it came from your grandma’s old recipes.

Chai Spiced Snickerdoodles #vegan

“Okay maybe these are the best cookies you have ever made.” My husband’s cookie heart is so fickle.

Print
Chai Spiced Snickerdoodles {vegan}

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 2 1/2 dozen

Serving Size: 1 cookie

Chai Spiced Snickerdoodles {vegan}

Ultra soft vegan & gluten-free snickerdoodle cookies with warm, comforting chai spices--perfect for fall or winter holidays!

Ingredients

  • 2 cups gluten-free baking blend (or white whole wheat flour)
  • 1 tsp baking soda
  • dash salt
  • 1/2 tsp cinnamon
  • 1/2 cup apple butter
  • 3/4 cup sugar
  • 1/4 cup pure maple syrup
  • 3 tbsp unsweetened vanilla almond milk
  • 2 tsp pure vanilla extract
  • For the coating:
  • 1/4 cup sugar
  • 1/4 tsp ground ginger
  • 3/4 tsp ground cardamom
  • 1/4 tsp cinnamon
  • pinch cloves
  • pinch ground nutmeg

Instructions

  1. Preheat oven to 350. Line 2 large baking sheets with parchment paper or silpat.
  2. In a medium bowl, whisk together baking blend, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, beat together apple butter,sugar, maple syrup, and almond milk until well combined. Add vanilla, then add dry ingredients and mix until well combined.
  4. In a wide, shallow bowl, combine ingredients for the coating. Lightly spray hands with nonstick spray, then roll dough into one inch balls. Roll in the sugar mixture to coat completely, then transfer to baking sheet. Repeat with remaining dough.
  5. Bake for 10-12 minutes, until the edges are lightly browned. They may look underdone, but do not over bake. They will set more as they cool. Let stand for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Lightly adapted from Post Punk Kitchen

3.1
https://arismenu.com/chai-spiced-snickerdoodles-vegan/

Filed Under: Cookies, Dessert, Holiday & Seasonal, Vegan · Tagged: chai, cookies, dessert, recipe, snickerdoodle, vegan, whole grain

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