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), in a quest to combine my love of chai with my love of cupcakes, I stumbled onto a new breakfast creation that was mostly allergen free! Whoo hoo!
The chai tea muffins I created are protein packed, nutritious, filling, and delicious!
Oh, it is also really easy to make and will inoculate your home with an intoxicating scent for the rest of your day.
However, the original chai tea muffins aren’t 100% free of common food allergens which stinks.
Armed with my arsenal of allergen free ingredients, I set out to recreate these chi tea 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. 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. Use either recipe. Share a muffin or two. Or not. Its ok to claim them as your own.
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Nourishing Chai Tea Muffins
This is the original recipe that started my love affair with chai tea muffins! Although free of most allergens, this recipe does call for eggs.
Chai Spice Mixture:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 ½ teaspoons ground cardamom
- ¼ teaspoon ground nutmeg
- Preheat oven to 350 degrees
- Combine the spices together in a small bowl. (If you have the time it is best to let them rest together for 15 minutes or so).
- Combine the coconut flour and baking soda together and set aside.
- Using mixer, combine eggs, melted coconut oil, honey, and vanilla ingredients until they are really well combined and even a little frothy.
- On low-speed, mix dry ingredients into the wet ingredients. Mix until all of the lumps are gone. The batter will seem a little runny. This is ok. It should look more like pancake or waffle batter.
- Pour into muffin tins (about 2/3 full) and bake for 25-30 minutes.
- I eat these fresh out of the oven but you can also let them cool and eat them at room temperature.
If you like to live on the wild side, you can grate some apple and fold it in after you mix the wet and dry ingredients. The same could be done with grated carrot. I have tried this recipe with both and it turns out great! If you want to turn this into a cupcake, you could do that as well. A nice buttercream frosting (made with honey) would be a nice touch. Top it with a dash of cinnamon and you will have a healthy cupcake with some pizzazz!
Allergen Free Chai Tea Muffins
Yield 18 muffins
An enhancement on my original recipe, these nourishing chai tea infused muffins are free of common allergens including dairy, eggs, gluten, and nuts.
- 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
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with 18 of these paper baking cups.
- 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.
- In a large bowl, whisk together the tigernut flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, whisk together the milk mixture, honey, palm shortening or coconut oil and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until blended.
- Spoon the batter into the prepared cups, dividing evenly.
- 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.
- Eat all the muffins!