Chocolate Chai Muffins (gluten free)

Chocolate Chai Muffins (gluten free)

This moist muffin is full of chocolate chai bliss and therefore makes a wonderful seasonal nibble. Recipe courtesy of Homegrown & Healthy.
Servings
12 servings
Prep time
10 minutes
Cook time
16 minutes
Passive time
n/a

Ingredients

Muffins
  • 1-1/3 cups Gluten Free 1-to-1 Baking Flour
  • 1 cup Organic Coconut Flour
  • 1/3 cup Cocoa Powder (heaping cup)
  • 1 tsp Baking Soda
  • 1-1/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Ground Cardamom
  • 1 tsp ground Cinnamon
  • 1/4 tsp ground allspice
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 3/4 cup unrefined coconut oil
  • 3/4 cup Sugar
  • 1 cup + 2 tablespoons Tazo chocolate chai tea latte
  • 2 tsp white vinegar
  • 1/3 cup + 2 tablespoons milk (I used whole but any kind will work)
  • 1/2 tsp Vanilla Extract
  • 2 Large Eggs room temperature
  • 1/2 cup Chocolate Chips
Chocolate Chai Ganache
  • 2 Tbsp Tazo chocolate chai tea latte
  • 4 oz Chocolate (I used semi-sweet but dark or milk can work, too)

Instructions

  1. Preheat the oven to 400 degrees F
  2. Mix together the dry ingredients in a medium bowl. In a large bowl, mix together the wet ingredients and mix well.
  3. Slowly fold the wet ingredients into the flour mixture. Be careful to not overmix. Lumps are perfectly fine. Fold in the chocolate chips.
  4. Line a baking sheet with liners and fill each almost completely full with the batter. Bake for 13 - 15 minutes. Allow to cool.
  5. Over a double boiler, heat together the chai tea latte and chocolate. Once the muffins are cool enough to handle, dip the tops into the chocolate. Allow to set for about 5 minutes before serving.

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