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 were protein packed, nutritious, filling, and delicious!
However, the original chai tea muffins weren’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. Oh, it will inoculate your home with an intoxicating scent for the rest of your day.
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Nourishing Chai Tea Muffins & Allergen Free Chai Tea Muffins
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.Allergen Free Chai Tea Muffins - An enhancement on my original recipe, these nourishing chai tea infused muffins are free of common allergens including dairy, eggs, gluten, and nuts.
For Nourishing Chai Tea Muffins - Chai Spice Mixture
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 ½ teaspoons ground cardamom
- ¼ teaspoon ground nutmeg
For Nourishing Chai Tea Muffins - Muffin Ingredients
- ½ cup coconut flour, sifted
- ¼ teaspoon baking soda
- 5 free range eggs (I use duck eggs myself)
- ½ cup coconut oil
- ½ cup raw honey
- 1 teaspoon vanilla bean paste or vanilla extract
For Allergen Free Chai Tea Muffins
- 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
For Nourishing Chai Tea Muffins
- 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.
For Allergen Free Chai Tea Muffins
- 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!
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!
Nutrition Information:Yield: 18 Serving Size: 1 muffin
Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 88mgSodium: 167mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 4g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Charise @ I Thought I Knew Mama says
Wow – this sounds awesome! I’m pinning it and will be sure to try it soon.
Hippie Housewife says
Those sound amazing! I’m not familiar with using coconut flour; can it be replaced 1:1 with all-purpose or whole wheat flour?
@Charise @ I Thought I Knew Mama
I did the same thing, love chai tea this sounds wonderful.
I am just wondering if there is to be milk or some kind of liquid in them? I made the badder and it was very thick and not watery at all. Maybe something missing?
Hybrid Rasta Mama says
@amymccarty1985 Nope – nothing missing! Did you bake them? Did they turn out ok? You can add in a little more coconut oil and a couple of splashes of any milk if ned be. I have found that the brand of coconut flour can make a difference too. No clue why!
Rose C says
I do not use coconut flour so I was wondering if I can use fresh ground whole wheat flour instead? We love Chai tea and think my family would love these. Thank you for sharing all that you do.
Jennifer Saleem says
@Rose C Yes, you can use whole wheat flour but typically, you need more whole wheat than coconut flour. Try using 1 cup of flour. Add more if the batter is runny!
OMG these sound amazing. I too, am a Chai fanatic. I am going to make these and I’m sure they will be a hit! Thank You!
L Forby says
These sound amazing. Does anyone know how many muffins this recipe makes?
It depends on how large you like your muffins. I get anywhere from 10-12 typically.
Fifi from BC says
These are fantastic! I was a few tablespoons short of honey, but added in a couple of pinches of stevia leaf powder, and substituted macadamia nut oil for the coconut oil. Also I didn’t have cardamom, but just added a little bit more of the other spices. I made 6 and they were a great size and turned out perfect. Honestly I wouldn’t have known that they weren’t made from regular flour. Next time I’ll try adding some grated carrot……..yum!
These are so yummy! I added a half cup of sultana raisins to mine and they are just awesome! Hard to tell they are gluten free
Yes, they are rather addicting! I like to add raisins as well. Dates actually work well too.
These were really good, EASY, and NOT crumbly! They made a great no-mess breakfast and snack for my toddler. Thanks!
Lovely recipes ! I’m not keen on using raw honey for baking though, as it destroys the beautiful nutrients while heating. I would using coconut palm syrup or yacon syrup instead.