VEGAN CHAI MUFFINS

INGREDIENTS
Chai Spice Mix:

• 1 tbsp cinnamon
• 2 tsp ginger
• 1 tsp cardamom
• 1/2 tsp allspice
• 1/2 tsp cloves

Muffins

• 1/2 cup (120g) non-dairy milk
• 1 tsp loose chai tea or 1 tea bag
• 3/4 cup (180g) plain non-dairy yogurt
• 1/2 cup (75g) coconut sugar
• 1 tsp vanilla extract
• 3 cups (330g) almond flour*
• 1/2 cup (60g) tapioca starch (can sub with cornstarch or arrowroot)
• 2 tsps baking powder
• 1/2 tsp salt
• 1 tbsp chai spice mix (above)
• Chai Spice Sugar Mixture (for topping)
• 2 tbsp coconut sugar
• 1 tsp chai spice mix (above)

INSTRUCTIONS

1. Preheat the oven to 350F.
2. In a small bowl, mix together the spices.
3. Boil the non-dairy milk. Steep with the chai tea, then strain or remove tea bag.
4. In a mixing bowl, whisk together the non-dairy yogurt, coconut sugar, chai tea milk, and vanilla extract.
5. In a separate bowl, combine the almond flour, tapioca starch, baking powder, salt, and spice. Whisk until no lumps remain.
6. Add wet to dry and mix.
7. Spoon batter into a muffin pan (greased or lined with paper liners), filling each 3/4 of the way. You will get between 9 and 12 muffins depending on your pan. Smooth the tops.
8. Top each with a sprinkling of the spice/sugar mixture.
9. Bake for 30-35 minutes or until golden on top and the centers are firm to the touch.
10. .......................

for full instruction please see: www.feastingonfruit.com

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