Fall and Winter absolutely scream Chai Tea at me. Don’t get me wrong, I love pumpkin during this time of year but there is the strong possibility that I like the flavors of chai a wee bit more. Yes, I said it. I might like chai more than pumpkin. Don’t hate me.
A few years ago (yikes – I can’t believe it’s been that long), I posted a recipe for Nourishing Chai Tea Breakfast Muffins. This has been one of my most viewed recipes month after month. It’s no wonder. These suckers are delicious. However, these chai tea muffins aren’t free of common food allergens which stinks. We can’t have them anymore and I know a lot of my readers can’t either.
Armed with my arsenal of allergen free ingredients, I set out to recreate these muffins. I thought it would be easy. Replace a few ingredients and bam! Perfection. Hahaha. Not. I had a total flop again and again and again.
I decided that I just needed to scrap the original recipe and start all over again. Folks, it took me one try to achieve a dreamy Chai Tea Muffin. I was just overthinking it originally.
These sweet puffs of deliciousness are so easy to make that my 6 year old followed up by making a second batch with very little help from me. They take no time at all, are super good for you, and satisfy that pesky sweet tooth that nags occasionally. No guilt needed either. The wee bit of honey in this recipe won’t send shockwaves through your body.
So go on…create some chai tea muffin goodness for yourself. Share a muffin or two. Or not. Its ok to claim them as your own.
- • 1 1/2 cups hemp milk or milk of choice
- • 2 cups tigernut flour
- • 2 teaspoons baking powder
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon sea salt
- • 1/2 cup palm shortening or coconut oil melted
- • 1/2 cup raw honey
- • 1 1/2 teaspoons vanilla or vanilla bean paste
- • 2 teaspoons ground cinnamon
- • 1 teaspoon ground cardamom
- • 1/2 teaspoon ground ginger
- • 1/4 teaspoon ground cloves
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Line muffin tins with 18 of these paper baking cups.
- 3. In a small saucepan, dip the tea bags in the milk and bring to a boil. As soon as it boils, remove from heat and let sit for 10 minutes (so the tea flavor is absorbed into the milk.) Ring out the bags to get out as much flavor as possible.
- 4. In a large bowl, whisk together the tigernut flour, baking powder, baking soda, salt, and spices.
- 5. In a separate bowl, whisk together the milk mixture, honey, palm shortening or coconut oil and vanilla.
- 6. Pour the wet ingredients into the dry ingredients and stir just until blended.
- 7. Spoon the batter into the prepared cups, dividing evenly.
- 8. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
- 9. Eat all the muffins!