A StepFull of You - Healthy, Fun, and Easy Plant-Based Recipes

Chai Muffins with Cinnamon Sugar Frosting (Vegan, Gluten-Free)

October 9, 2019 By Helen Au Leave a Comment

These vegan and gluten-free Chai Muffins are soft and moist inside. With the addition of the cinnamon sugar frosting, it makes the perfect cozy treat to have with coffee, tea, or hot cocoa.

I actually never tried chai until last year when I was working as a barista and wish I discovered it sooner! It certainly cannot be autumn without chai. It is such a warm spice, everyone is bound to like it. Of course, I took this opportunity to make some desserts out of chai spice. The first up are these Chai Muffins with Cinnamon Sugar Frosting.

These muffins are the perfect sweetness and treat any time of the day. The inside is soft and the cinnamon sugar topping pairs perfectly with the chai spice. These muffins are super easy to make and requires minimum ingredients.

Here is what you will need:
-Chai Spice (housemade or store-bought)
-non-dairy milk
-chai tea bags
-dairy-free vegan
-organic coconut sugar
-almond flour
-arrowroot powder
-baking powder

Let’s start baking!

Chai Muffins with Cinnamon Sugar Frosting (Vegan, Gluten-Free)

Author: Helen Au
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6
Category: Sweets
Method: Baking
Cuisine: American

Description

These vegan and gluten free Chai Muffins are soft and moist inside. With the addition of the cinnamon sugar frosting, it makes the perfect cozy treat to have with coffee, tea, or hot cocoa.

Ingredients

Muffins
-1 ½ cup almond flour
-2 chai tea bags
-¼ cup unsweetened almond milk*
-6 tbsp dairy-free yogurt
-¼ cup organic coconut sugar
-¼ cup arrowroot powder
-1 tsp baking powder
-½ tbsp chai spice
-pinch of salt

Cinnamon Sugar Frosting
-1 tbsp coconut sugar
-½ tsp chai spice

Instructions

Preheat oven to 350F. Line a muffin pan with cupcake liners or spray with some oil.
In a small pot, add tea bags and milk. Bring to a boil and let the tea bag sit for 5-8 minutes. Remove tea bags when done.
Combine the tea and yogurt together in a bowl.
In another bowl, combine the almond flour, coconut sugar, arrowroot powder, baking powder, chai spice and salt together.
Slowly add in milk and yogurt mixture. Combine well.
In a small bowl, combine the coconut sugar and chai spic for the frosting together.
Divide the batter into the muffin pan, about 3/4th full. Top with ½ tsp each of the cinnamon sugar frosting.
Bake for 30 minutes. Let cool before serving and enjoy!

Notes

*Can sub for any other non-dairy milk.

Keywords: chai, muffins, gluten-free, vegan, autumn

No-Bake Peanut Butter Acorn Truffles (Vegan, Gluten-free)

November 18, 2019 By Helen Au Leave a Comment

These No-Bake Peanut Butter Acorn Truffles are fudgy and packed with peanut butter flavor in the inside. They are not overly sweet and are perfect snacks to have on hand.

As Thanksgiving is quickly approaching and Friendsgiving is happening all around, some of us may still be scrambling for recipe ideas and what to make. For me, I would personally like some easy recipes, especially with desserts.

So I decided to make these No-Bake Peanut Butter Acorn Truffles that are vegan and gluten-free. They are so fun to make and definitely stole the hearts of many. You do not need a lot of ingredients to make them and you can easily replace peanut butter with any other nut butter.

Here is what you will:
-creamy, unsalted peanut butter
-vegan butter
-organic powdered sugar
-dairy-free milk
-vegan chocolate chips
-coconut oil
-chopped nuts
-vegan, gluten-free pretzel sticks

Let’s start making these No-Bake Peanut Butter Acorn Truffles!

No-Bake Peanut Butter Acorn Truffles (Vegan, Gluten-free)

Author: Helen Au
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Yield: 10
Category: Sweets
Method: Baking
Cuisine: American

Description

These No-Bake Peanut Butter Acorn Truffles are fudgy and packed with peanut butter flavor in the inside. They are not overly sweet and are perfect snacks to have on hand.

Ingredients

-½ cup creamy, unsalted peanut butter
-2 tbsp vegan butter
-1 cup organic powdered sugar
-1 tbsp unsweetened almond milk*
-½ tsp cinnamon
-1 cup vegan chocolate chips
-½ tsp coconut oil
-¼ cup walnuts, chopped**
-¼ cup pecans, chopped**
-10 vegan, gluten-free pretzel sticks

Instructions

In a bowl, combine peanut butter, butter, powdered sugar, milk, and cinnamon together. Let sit in the fridge for 20-30 minutes until set.
In a microwave, melt the chocolate chips and coconut oil together in 30 second intervals. Set aside.
Scoop about 1 ½ tbsp of the batter into your hands and roll into an oval shape. Repeat with the remaining batter.
Dip each peanut butter truffle into the chocolate. Set in fridge for 8-10 minutes until the chocolate hardens.
Dip the tips of the truffles again with chocolate and roll only the top part of the truffles with the nuts.
Add pretzel stick in the top center. Repeat with remaining truffles. Set in fridge for another 8-10 minutes for chocolate to dry. Enjoy!

Notes

*Can sub for any other non-dairy milk

**Can sub for other mixed nuts, chopped

**Store in fridge or freezer in a tight lid container until ready to eat

Keywords: peanut butter, chocolate, vegan, truffles, gluten-free, thanksgiving

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