Mini Gluten Free Pumpkin Chai Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 12
 
A fall muffin free from gluten, dairy, and grains. Paleo and unprocessed.
Ingredients
  • 2 eggs, room temperature
  • 3 tablespoon chai tea (you’ll use ¼ c. of the liquid tea for recipe)
  • 1 cup pumpkin, fresh or canned purée
  • 2 teaspoon vanilla extract
  • ¾ cup shredded carrots, chopped
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon lemon juice, freshly squeezed
  • 1 tablespoon raw honey
  • 1 Tbsp coconut oil, melted
  • 1 cup almond meal
  • ¼ + ⅛ cup organic coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Make your tea by placing 3 Tbsp of the loose-leaf tea mixture into your teapot. Boil about 2 cups of water and pour over the tea. Let it steep for about 5 minutes.
  3. Place all wet ingredients in one bowl.
  4. Place dry ingredients in another bowl.
  5. Add the two together and blend on low in a KitchenAid mixer (or mixer of choice).
  6. Lightly brush a mini muffin / cupcake pan with organic coconut oil.
  7. Fill the muffin slots with the mixture.
  8. Bake for 32-35 minutes (keep a close eye on it).
  9. Remove from oven and enjoy immediately or save for later.
Recipe by A Gutsy Girl® at https://agutsygirl.com/2014/01/14/mini-gluten-free-pumpkin-chai-muffins/