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+ servings
4.84 from 12 votes

Chai Spiced Carrot Almond Muffins

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 10 muffins


  • 2 cups whole wheat pastry or light spelt flour substitute all-purpose flour or a tried-and-true gluten free flour blend
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 + 1/8 teaspoon salt
  • 1 teaspoon apple cider or white wine vinegar
  • 1 cup almond or soy milk
  • 1 flax egg*
  • 1/3 cup vegetable oil grapeseed, avocado, and olive oil all work nicely
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2/3-3/4 cup brown sugar adjust to taste
  • 1 1/2 cups grated carrot
  • 1/3 cup sliced or slivered almonds plus more for topping


  • Preheat your oven to 350F. Lightly oil or line a baking sheet with muffin liners. In a large bowl, mix together the flour, baking powder, ginger, cinnamon, cardamom, nutmeg, cloves, and salt.
  • In another bowl, whisk together the vinegar and non-dairy milk. Add the prepared flax egg, vegetable oil, extracts, and sugar. Mix to combine. Add these wet ingredients to the dry ingredients and mix until just evenly combined. Fold in the carrot and almonds.
  • Transfer the batter to the prepared muffin sheet. Bake muffins for 14-16 minutes, or until the tops are firm and just barely golden. Allow muffins to cool before enjoying.


*To prepare a flax egg, mix together 1 tablespoon ground flax meal and 3 tablespoons warm water. Allow the mixture to thicken, then proceed with recipe.
Muffins will keep in an airtight container at room temperature for up to 4 days. They can be wrapped and frozen for up to 1 month.