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.