My mother in law recently send me over a recipe from Nigella Lawson for Chai Muffins and I went out the next day to buy some chai tea to make it. I was excited about the spices in Chai tea (typically cinnamon, black pepper, black tea, rooibos, ginger, cardamom, chicory, cloves, and star anise). I was even more excited to try them in muffins! I started looking through the ingredients and measurements and by the end my brain hurt to do all the conversions from ounces and grams to cups so I just decided to work loosely off the recipe and create my own. I added vanilla, coconut flakes, oats for some added fiber and because I thought those flavors that would go nicely with the chai spices and also streusel because HELLO, it’s awesome and it gives these ultra moist muffins a little added crunch and sweetness. Feel free to leave it off and these guys will still taste great though! I used spelt flour as did Nigella in her recipe. You could probably sub whole wheat flour (although I haven’t tested this theory yet). Spelt is a grain that is an ancient relative of wheat, although it’s supposedly more nutrient dense (high in fiber, iron and manganese). Also, people with wheat allergies may be able to tolerate spelt easier than wheat. You could trying using different subs for the flour to your taste (like perhaps oat flour) and see what happens!
Vanilla Chai Spiced Muffins (makes 12 regular sized muffins)
2 chai tea bags (I used Tazo Decaf Chai)
1 cup almond milk (I used The New Barn)
1/2 cup melted coconut oil
1 banana mashed
2 cups spelt flour (I used One Degree Organics Sprouted Spelt Flour)
3/4 cup oats (I used Bob’s Red Mill GF Rolled Quick Cooking Oats)
1/2 cup unsweetened coconut flakes
2 1/2 t baking powder
3/4 cup coconut sugar (add a full cup if you like a sweeter muffin)
1 T vanilla extract
Preheat oven to 400F.
Pour the almond milk into a small saucepan and empty the contents of both teabags in. Cook over low heat for 3-4 minutes. Add in the 1/2 cup coconut oil to melt. Set aside to cool.
In a large bowl combine the dry ingredients (spelt flour, oats, coconut flakes, baking powder, coconut sugar).
In another bowl, add the vanilla, and eggs with the almond milk and chai spices. Mash in one banana. Whisk to combine everything. Then pour the wet ingredients into the dry using a spatula. Do not overmix. Spray a muffin tin with cooking spray and use an icecream scoop to pour the mixture into each cup. Next, make the streusel if you are adding that. If not, you can go ahead and pop these in the oven.
1/4 cup pecans
2 T coconut butter (or regular butter)
1 t cinnamon
2 T coconut sugar
Place all the ingredients above into a food processor and pulse a few times. The mixture should still be chunky.
Add about a teaspoon of streusel per muffin and place in the oven for about 22-25 minutes or until a toothpick or skewer poked into the center of the muffins comes out clean. Will keep in an airtight container in the fridge for 3-4 days (if they even last that long!).