This week is one of those times when I’m really grateful to my past self. That kind lady who baked a batch of these apple chai spice muffins, and froze half of them, had an inkling that they’d be a perfect snack with a cup of tea on an autumn afternoon. And she was right!

What my past self had no way of knowing is that I’d be battling a cold this week, so a quick muffin with one of my many, many cups of tea is extra appreciated. With my tea and muffin supplies rapidly dwindling, it’s a good thing these muffins are easy to throw together, and I’m starting to feel well enough that I might even make it to the store soon to stock back up on tea.

Speaking of tea, what’s your favorite type of tea? As you might guess from these muffins, I’m a big fan of chai, but I like to mix it up depending on my mood. Right now I’m drinking a cup of caffeine-free Good Earth Sweet and Spicy, which is one of my go-tos this time of year. I have a big tea stash, which I have actually been meaning to share the best way to organize.

Vegan Apple Chai Spice Muffins

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup rolled oats
1-3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves
3/4 cup unsweetened almond milk, or other non-dairy milk
1/4 cup unsweetened apple sauce (see note below)
1/2 cup vegetable oil (see note below)
1 vegan egg (such as Bob’s Red Mill egg substitute, or Ener-G Egg Replacer)
2/3 cup packed brown sugar
1 tsp vanilla extract
1 to 1 1/2 cups diced apple (about 1 large apple, peeled, cored and diced)

Oat Streusel Topping
1/4 cup all-purpose flour
3 Tbsp packed brown sugar
2 Tbsp old-fashioned rolled oats or quick oats (not instant)
pinch salt
2 tablespoons vegan butter, at firm room temperature
1/4 cup chopped walnuts or pecans

Make the Oat Streusel Topping
Stir together the flour, sugar, oats, and salt. Work in the butter with a fork, pastry mixing, or your fingers, until coarse crumbs form. Add chopped nuts, stirring to mix.

Make the Muffins
Pre-heat the oven to 375°F (190°C) , and prepare a muffin tin with paper liners.
In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, spices, baking soda and salt.
In a separate bowl, whisk non-dairy milk, oil and/or apple sauce, vegan egg, sugar and vanilla.
Pour wet ingredients over dry ingredients. Sprinkle with apple; stir just to blend. (Don’t over-mix!)
Divide muffin batter evenly among 12 muffin cups.
Sprinkle each muffin with 1 Tbsp topping.
Bake in the center of the oven for 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely.

Notes

You can substitute 3/4 cup vegetable oil for the applesauce and oil, or do any combination of the two that adds up to 3/4 cup.

To store: Line an airtight container with paper towels to absorb moisture, and store completely-cooled muffins for up to two days. Or freeze in an airtight container for up to a month. Thaw at room temperature, or in the microwave.