1 c. white flour

1 1/4 c. white whole wheat flour

1/2 c. sugar

1/2 brown sugar, packed

1/4 c. cocoa

2 t. baking powder

2 t. chipotle chili powder

1 t. cinnamon

1 c. oat milk

1/3 c. canola oil

1 T. cider vinegar

1 t. vanilla

4 t. egg replacer (equivalent to 2 eggs)

4 T. water

Preheat oven to 400º F

Mix together dry ingredients (white flour, white whole wheat flour, sugar, brown sugar, cocoa, chipotle chili powder, cinnamon) in a large bowl.

In a small bowl, mix together the wet ingredients (oat milk, canola oil, cider vinegar, vanilla, egg replacer and water). Pour wet ingredients into dry ingredients and mix just until blended.

Pour batter into muffin tis lined with muffin papers. Bake for 20-25 min.

In the past, I've made these more spicy by putting a topping of chipotle sugar on top of the filled muffin tins before baking, because if I didn't do this the chipotle flavor just disappeared once they were baked. However, the chipotle powder I have this year is MUCH stronger than what I've bought in the grocery store, so I didn't need to do that. However, if you are using regular grocery store chipotle powder, you will want to put the chipotle sugar topping on, or up the amount of chipotle powder in the muffins (or both!).

Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick, p. 123

Yield: 16 muffins

Last updated: 6/13/26