Warm and inviting, these muffins infused with chai spices are perfect for a cold morning. With less sugar and stuffed with shredded veggies, they can be a healthy treat to start your day, or to enjoy as a snack!
We love baked goods at our house, and muffins are probably what I bake most often. They are awesome for breakfast, but they also make a great portable snack. While some muffins are more like a cupcake, these are filled with healthy ingredients that you can feel good about eating. They have fiber, antioxidants, and healthy fats, and are 100% delicious!
Chai is one of my favorite spice blends, and while I LOVE chai lattes, its fun to add some chai to baked goods too! I hope you enjoy these muffins as much as I do! 🙂
Chai Spiced Muffins (Gluten Free)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 18 1x
Ingredients
- 2/3 cup brown rice flour
- 1/4 cup potato starch
- 1/8 cup white rice flour
- 1/8 cup tapioca flour
- 1/2 teaspoon xanthan gum
- 1/2 cup almond flour
- 1/2 cup gluten free oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon dried ginger
- 3/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup brown sugar, packed
- 3 cups shredded zucchini and/or carrots
- 3/4 cup chopped walnuts
- 1/2 cup coconut oil, melted
- 4 eggs, beaten
- 1/2 cup unsweetened almond milk + 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F and grease 18 muffin cups. Mix all the dry ingredients together in big mixing bowl. Squeeze excess moisture out of zucchini/carrots* and mix zucchini/carrots into dry mixture. Mix in walnuts. Add the rest of the wet ingredients and mix well to combine. Allow the batter to sit for 10 minutes, then scoop 1/3 cup batter into each muffin cup. Bake 18-22 minutes, until cooked all the way through. Allow to cool 10 minutes before removing from pan. Enjoy!
Notes
*To squeeze extra moisture from zucchini and carrots, place them inside paper towels or cloth towel, and twist/squeeze until liquid comes out.