Mini Gluten Free Pumpkin Chai Muffins
A fall muffin free from gluten, dairy, and grains. Paleo and unprocessed.
Ingredients
- 2 eggs room temperature
- 3 Tbsp chai tea you'll use 1/4 cup of the liquid tea for this recipe
- 1 cup pumpkin fresh or canned puree
- 2 tsp vanilla extract
- 3/4 cup carrots shredded
- 2 tsp pumpkin pie spice
- 1/2 tsp lemon juice
- 1 Tbsp honey
- 1 Tbsp coconut oil melted
- 1 cup almond meal
- coconut flour 1/4 + 1/8 cup
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350 degrees.
- 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.
- Place all wet ingredients in one bowl.
- Place dry ingredients in another bowl.
- Add the two together and blend on low in a KitchenAid mixer (or mixer of choice).
- Lightly brush a mini muffin / cupcake pan with organic coconut oil.
- Fill the muffin slots with the mixture.
- Bake for 32-35 minutes (keep a close eye on it).
- Remove from oven and enjoy immediately or save for later.
Notes
Almond MEAL and almond FLOUR are not the same things. Learn more HERE.