Chai Spiced Zucchini Muffins

Are you overrun with zucchini? You will be glad you are once you taste this flavorful Chai Spiced Zucchini Muffins recipe!

For some reason, my husband is not a fan of zucchini bread. So when I told him I was going to make zucchini muffins, he was less than thrilled. I decided to come up with a zucchini muffin recipe that was so flavorful that he would overlook the fact that the muffins contained zucchini. It turned out to be easier than I expected: I just used triple strength Chai tea for the liquid in the muffins. That was all it took to convince my husband to eat zucchini muffins.

Chai Spiced Zucchini Muffins Recipe

These delicious zucchini muffins are flavored with chai tea.

Ingredients:

• 1 cup boiling hot water
• 3 chai tea bags
• 1 cup all-purpose flour
• 2/3 cup rolled oats (not quick oats)
• 1/2 cup brown sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup oil
• 1 egg
• 1 cup shredded zucchini
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees. Line or grease muffin pan.
2. Bring one cup of water to boiling. Add 3 Chai tea bags and allow to steep for 5 minutes. Squeeze the excess liquid from the tea bags. Add additional water if necessary to bring it back to 1 cup of liquid.
3. In a large bowl, combine flour rolled oats, brown sugar, baking soda, and salt.
4. Add the chai tea to the flour mixture and stir well.
5. Add the oil, egg, shredded zucchini, and vanilla to the batter. Stir until fully incorporated.
6. Divide the batter between 12 muffin cups.
7. Bake for 20 minutes at 350 degrees or until an inserted toothpick comes out clean.

These muffins freeze well, so double or triple the recipe and stock your freezer with Chai Spiced Zucchini Muffins!

Printable Recipe for Chai Spiced Zucchini Muffins

Print

Chai Spiced Zucchini Muffins

Chai Spiced Zucchini Muffins Recipe

Course Breakfast, Brunch, Snack

Cuisine American

Keyword Chai Spiced Zucchini Muffin Recipe, Muffin Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 141kcal

Author Alea Milham

Ingredients

• ▢ 1 cup boiling hot water
• ▢ 3 chai tea bags
• ▢ 1 cup all-purpose flour
• ▢ 2/3 cup rolled oats not quick oats
• ▢ 1/2 cup brown sugar
• ▢ 3/4 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/4 cup oil
• ▢ 1 egg
• ▢ 1 cup shredded zucchini
• ▢ 1 teaspoon vanilla

Instructions

• Preheat oven to 350 degrees. Line or grease muffin pan.
• Bring one cup of water to boiling. Add 3 Chai tea bags and allow to steep for 5 minutes. Squeeze the excess liquid from the tea bags. Add additional water if necessary to bring it back to 1 cup of liquid.
• In a large bowl, combine flour rolled oats, brown sugar, baking soda, and salt.
• Add the chai tea to the flour mixture and stir well.
• Add the oil, egg, shredded zucchini, and vanilla to the batter. Stir until fully incorporated.
• Divide the batter between 12 muffin cups.
• Bake for 20 minutes at 350 degrees or until an inserted toothpick comes out clean.

Nutrition

Calories: 141kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 127mg | Potassium: 97mg | Fiber: 1g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

More Zucchini Recipes:

Pumpkin Zucchini Muffins

Zucchini Chocolate Chip Muffins

More Muffin Recipes:

Chili Corndog Muffins

Pumpkin Spice Corn Bread Muffins

Homemade Pumpkin Muffin Recipe