Chai Spiced Muffins (Gluten Free, Dairy Free)

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)

  • Author: 
  •  Prep Time: 10 mins
  •  Cook Time: 20 mins
  •  Total Time: 30 mins
  •  Yield: 18 1x

Ingredients

SCALE
  • 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

  1. 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.

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