Chai Latte Breakfast Muffins | OurHealthy_Kitchen

OurHealthy_Kitchen

Name: Chai Latte Breakfast Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: Rumford Baking Powder; Maldon Salt; Agave Stalk; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Baker's® Imitation Vanilla Flavor; NOW Coconut Sugar, Organic; Volcano Burst Lemon Juice; Bob's Red Mill Super-Fine Natural Almond Flour; Bob's Red Mill Oat Flour, Gluten Free; Flaum's Egg Salad; Gray Zucchini; The Tao of Tea Pure Leaf Iced Osmanthus Oolong Tea

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Chai Latte Breakfast Muffins

Serves 1215 mins prep35 mins cook

Delicious gluten-free, vegan, and refined sugar-free muffins made with brewed chai tea, almond flour, and oat flour. Perfect for breakfast or meal prep.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

cup olive oil

tsp baking powder

tsp salt

agave

tsp vanilla extract

cup coconut sugar

fl oz lemon juice

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

cup oat flour

flax egg

zucchini

The Tao of Tea Pure Leaf Iced Osmanthus Oolong Tea

cup chai tea

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Instructions

1: Preheat the oven to 350°F and prepare a muffin pan by greasing it with cooking spray or olive oil or lining with muffin liners.

2: In a bowl, whisk together the almond flour, oat flour, baking powder, salt, and coconut sugar.

3: In another bowl, mix together the brewed chai tea, flaxseed eggs, shredded zucchini, lemon juice, vanilla extract, and olive oil.

4: Gradually pour the dry mixture into the wet mixture, stirring to combine.

5: Continue this process until all of the dry ingredients are fully incorporated into the wet mixture.

6: Scrape the batter into the prepared muffin pan.

7: Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.

8: Let the muffins cool completely before removing them from the pan.

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