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Carrot Chai Muffins Recipe

By: Rachel Enright
Carrot Chai Muffins
Course
DessertSnacksTreats
Tags
Dairy-FreeHealthychaiMuffin
Info
  • Servings
    24 muffins
  • Prep Time
    20 mins
  • Cook Time
    25-30 mins
Ingredients
  • CRUMB TOPPING:
  • Ghee ¼ cup
  • Almond meal ⅔ cup
  • Coconut or Rapadura sugar ⅓ cup
  • Cinnamon powder 1 tbsp
  • Fine sea salt ¼ tsp
  • Chopped nuts (walnuts, macadamias and or pecans) 1 cup
  • BATTER:
  • (MILK MIXTURE)
  • Coconut oil or ghee ¼ cup
  • Dairy-free milk (macadamia, almond or coconut) ½ cup
  • Chai tea 2 teabags
  • Ginger, freshly grated ¼ cup
  • (DRY INGREDIENTS)
  • Blanched almond flour 2 cups
  • Tapioca, cassava or arrowroot flour ½ cup
  • Baking soda 1 tsp
  • Sea salt ½ tsp
  • Ground cinnamon 1 tbsp
  • Organic carrots, grated 2 cups
  • Chopped nuts (optional) ½ cup
  • (WET INGREDIENTS)
  • Organic eggs (room temp) 3
  • Coconut sugar or Rapadura sugar ¾ cup
  • Pure vanilla extract 1 tsp
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Method

  1. Preheat oven to 180°C and line a couple of muffin tin trays with muffin liners.
  2. Prepare the crumb topping by melting the ghee and combining it with the almond meal, sugar, cinnamon, and salt in a mixing bowl. Mix well until it forms a nice, crumbly texture. Then, stir in the nuts and place the bowl in the refrigerator.
  3. Next, prepare the milk mixture by heating the oil/ghee, milk, chai tea and ginger in a medium saucepan. Bring to a slight simmer then take off the heat and let the tea bags seep. After a while, strain and remove tea bags from the milk mixture and set aside.
  4. In a large mixing bowl, combine all the dry ingredients except for the carrots and optional nuts. Set aside.
  5. Whisk together all the wet ingredients in a separate mixing bowl or stand-up mixer. Add in the chai tea milk mixture and mix well.
  6. Next, stir in the dry ingredients into the wet mixture until well combined. Then, fold in the grated carrots (and optional nuts).
  7. Spoon the batter into the muffin tray—it should fill each to about ¾ full. Top the batter with a tablespoon of the crumb topping and press down very gently so it sticks.
  8. Bake for 20-25 minutes or until a toothpick inserted in the centre of a muffin comes out clean or with a few crumbs and the topping is golden brown. Let cool and store in the fridge.

Extra Notes

I use decaf for the chai tea but regular chai is fine if you can tolerate caffeine (or substitute 1 tbsp of chai tea powder for the 2 teabags). You also have the option of using half and half of tapioca, cassava and arrowroot flour (e.g. ¼ cup tapioca flour + ¼ cup cassava flour).
More about the Author

Rachel Enright

Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health.

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