Gluten Free Chai Tea Muffins
These spicy-sweet gluten free chai tea muffins are among our favorites. The flavor combination stands on its own but with the optional glaze is truly next level delish!
Print
Pin
Servings: 12 -15 muffins
Calories: 276kcal
Ingredients
Muffins
- 1/4 cup granulated cane sugar OR unrefined coconut palm sugar
- 4 Tbs. 2 ounces butter OR non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 2 eggs or substitute
- 3 Tbs. maple syrup OR agave nectar OR honey
- 1/2 cup “natural” applesauce e.g. no sugar added OR pumpkin butter OR apple butter OR mashed banana (approx. 1 overripe banana)
- 1 cup gfJules® All Purpose Gluten Free Flour
- 1/2 cup almond meal OR buckwheat flour OR gfJules™ All Purpose Gluten Free Flour
- 2 Tbs. flaxseed meal OR gfJules® All Purpose Gluten Free Flour)
- 2 Tbs.unsweetened cocoa OR mesquite flour OR cabernet flour
- 1/2 cup certified gluten-free purity protocol oats ground into flour OR millet flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup chai tea latte concentrate OR brewed tea Bhakti® Holiday Spiced Chai Nog; Bhakti® Chai Concentrate OR Oregon Chai® Latte Concentrate OR steep 3 chai tea bags in 1/2 cup very warm milk (dairy or non-dairy) then set aside to cool
- 1/2 cup raisins OR diced apples optional
Glaze (optional)
- 1/4 cup sifted confectioner's sugar
- 1/8 tsp. vanilla paste
- 1-2 tsp. +/- milk of choice dairy or non-dairy
Instructions
- Coat 12-15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers. Preheat oven to 325° F convection or 350° F static.
- Whip sugar and butter until light and fluffy. Add eggs and stir. Mix in agave nectar and applesauce until combined.
- In a separate bowl, whisk together dry ingredients, then slowly stir into the wet mix while adding brewed chai tea or latte blend. Stir until smooth. Fold in raisins if using.
- Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20-25 minutes for regular muffins. A toothpick inserted into the center of the muffins should come out with dry crumbs and the muffins should spring back to a light touch.
- Remove to fully cool before glazing, if desired.
- To make glaze, add sifted confectioner's sugar to a small bowl, then stir in vanilla paste and milk only until glaze is thin enough to drizzle (see photo).
- *This recipe and over 149 more, also available in my cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
Nutrition Facts
Gluten Free Chai Tea Muffins
Serving Size
1
Amount per Serving
Calories
276
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Cholesterol
25
mg
8
%
Sodium
123
mg
5
%
Carbohydrates
53
g
18
%
Fiber
4
g
17
%
Sugar
19
g
21
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.