Chai Spice Muffin (Paleo/Gluten Free) (Edit recipe)

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Chai spice, much like pumpkin pie spice, can vary. My combo is listed in the NOTES section below. Adjust as you’d like or simply purchase a pre-blended variety. Because I like some texture in my muffins, a few chopped pistachios were tossed in and they are so yummy. Clearly optional, but something to consider if you want some crunch along with all those warm spices. These are best served warm I think (especially with some ghee slathered on top) so make up a batch and enjoy one right out of the oven. They also freeze very well, so maybe make a double batch so you have some on hand for visitors.

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PREP TIME

20 minutes

COOK TIME

22 minutes to 25 minutes

INGREDIENTS

Serves: 7-8

Ingredients

1.5 cups Cassava Flour
.5 cup Maple Sugar, + additional for optional garnish
1.5 Tbsp Garam Masala, OR SEE MY BLEND BELOW
1 tsp Baking Soda
.25 tsp Sea Salt
.5 tsp ground (vanilla bean powder) Vanilla Beans, optional
.5 - .75 cup Roasted and Salted Pistachios, roughly chopped + additional for garnish, optional
1 cup Buttermilk, room temp, see notes for options
3 whole Eggs, room temperature
.25 cup Ghee, melted, slightly cooled
1 tsp Pure Vanilla Extract

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 385° – line muffin tins with parchment liners.
In a medium sized bowl, combine cassava flour, maple sugar, baking soda, salt, chai spice blend and vanilla powder (if using) whisk to combine. If using pistachios, toss in and set aside.
In another medium bowl, add buttermilk, eggs, melted ghee and vanilla. Whisk well until eggs are fully incorporated.
Pour wet ingredients into dry ingredients and stir with a rubber spatula until you have a smooth batter. Spoon into lined muffin tins (you should get 6-7 depending on how large you like your muffins) – sprinkle the tops of each muffin with additional pistachios and maple sugar if using.
Bake for 20-22 minutes or until golden and center springs back when lightly touched. Remove from the oven and let cool in tins for 4 minutes and then remove to a cooling rack.
Enjoy while still warm, or store in the fridge for about a week & reheat before serving for optimal spice flavors.

Notes

To make chai blend, combine the following and store in a small glass jar: 1 tbsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground clove, 1 tsp ground nutmeg, 1 tsp ground cardamom, 1 tsp ground allspice & ½ tsp ground black pepper. // To make buttermilk, add 1 tbsp fresh lemon juice to 1 cup measuring cup and then fill up the rest of the way with raw milk, use full fat coconut milk for dairy free.

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Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	12 g
Carbohydrates:	39 g
Protein:	4 g
Cholesterol:	22 g
Sodium:	295 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.