Healthy Pumpkin Chai Muffins
These healthy pumpkin chai muffins are super moist and very flavorful, the perfect fall breakfast muffin or afternoon treat. Gluten free, grain free, refined sugar free and blood sugar friendly!
Equipment
- mixing bowls
- Autumn muffin pan
Ingredients
In a medium size bowl, mix these ingredients:
- 3/4 cup almond flour cashew flour would also work well
- 1/2 cup coconut flour or unsweetened protein powder (like So Lean So Clean)
- 3 tbsp arrowroot or lupin flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp chai tea spices ground or pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp salt
In a second bowl, mix these ingredients:
Optional (but yummy!) add in:
- ½ cup chopped walnuts
Optional, top muffins with:
- chopped macadamia nuts
Instructions
- Preheat oven to 350℉
- Mix almond flour, coconut flour, arrowroot, baking soda, baking powder, and spices together in a medium sized bowl.
- In a second bowl, mix together oil, sweetener, eggs and pumpkin puree.
- Add the dry ingredients to the wet ingredients until fully combined
- Gently fold in chopped walnuts
- Pour into a muffin pan lined with paper muffin liners or autumn muffin pan that has been greased with ghee or coconut oil. Sprinkle with additional chopped nuts if desired.
- Bake until tops are golden brown about 18-20 minutes
Notes
The batter will be very thick. Almond flour muffins do not rise like traditional grain flour muffins so pack your molds or muffin pans to the brim. These muffins are super moist and very flavorful, the perfect fall breakfast muffin or afternoon treat.