Vegan Chai Sourdough Muffins
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Preheat oven to 425°F. Lightly grease 10 cups of a 12-muffin tin with nonstick spray or add liners.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, and spices.
In a separate smaller bowl, whisk together the wet ingredients: discard, oil, applesauce, maple syrup, and plant-based milk.
Pour the wet ingredients into the dry, and gently stir with a spatula until just combined. The batter will be thick.
Fill the 10 muffin cups with the batter. It should just fit with the cups fairly full.
Bake at 425°F for 10 minutes, turn the heat down to 350°F and then cook for 5 more minutes or until a toothpick comes out clean.