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
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
- 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.