Chai Crumble Muffins (grain-free)

These Chai Muffins are a must for fall!

They are so fragrant from all the spices used and have a great texture thanks to the pumpkin puree, just perfect for fall. Added pecans and chocolate chunks add a nice crunch and nutritional value. The crumble will make you think you are drinking chai!

It’s hard to believe these muffins are grain, gluten, and sugar-free!

Chai Crumble Muffins

Ingredients

For 6 large muffins:

2 eggs
1/2 cup Avocado Oil
1/2 cup Allulose
20 drops Monkfruit extract
1 cup Cassava flour
Pinch of salt
1/2 tsp Baking soda
1 1/2 tsp Baking powder
2 tsp Cinnamon
1/2 tsp Allspice
1/4 tsp Nutmeg
1/8 tsp Ground cloves
1/4 tsp Ground Cardamom
1/4 tsp Ground Ginger
1/2 cup Pumpkin puree or Sweet Potato puree (for phase 2 of PP)
1 Tbsp Juice of lemon
1/4 cup Pecans
1/3 cup Dark chocolate

For Chai Crumble:

1 Tbsp Allulose
2 Tbsp Monkfruit sweetener golden
1 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
1/8 tsp ginger
1/4 cup almond flour
1/8 cup cassava flour
1/8 cup A2 butter or coconut oil

Directions

First, make the crumble by mixing all the ingredients with your hands together in a mixing bowl. If the crumble is too sticky add more flour, if it’s too loose add more butter or coconut oil. Place in the refrigerator.
Preheat the oven to 350 °F.
Place the muffin liners in the large muffin pan.
Whisk the eggs with oil and sweeteners in one bowl.
Mix the flours, salt, baking powder, baking soda, and all spices in a separate bowl.
Mix the puree with lemon juice.
Add dry ingredients into the egg mix together with the puree.
Last, add crushed pecans and chocolate chips or pieces. Stir gently.
Spoon the batter into a muffin pan up to 3/4 full.
Bake for 15 minutes and then add the crumbs.
Bake for another 15 to 20 minutes or until the toothpick comes out clean.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.