Gluten-Free Chai Streusel Muffins

Gluten-Free Chai Streusel Muffins

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Serves 12
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Prep Time

10 Minutes
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Cook Time

20 - 22 Minutes

These Gluten-Free Chai Streusel Muffins are unlike most others and can be a part of your Pegan diet because they are made with almond flour, instead of processed white flours, and monk fruit as a sweetener, which does not impact your blood sugar. When you have a muffin craving, this is your recipe to reach for.

Great for a quick breakfast, mid-day snack, or dessert, these muffins are full of nutrients such as good fats, antioxidants, vitamins, and minerals. 

Almond flour is a protein-rich option for baked goods and is high in vitamin E which promotes healthy skin and a strong immune system.   

Eggs are a rich source of vitamins, minerals, and, of course, protein. It’s been shown that eating them early in the day reduces your appetite throughout the rest of the day.

Monounsaturated fats and polyunsaturated fats are known as the “good fats” because they are good for your heart, your cholesterol, and your overall health. Swap out unhealthy cooking oils such as canola oil, vegetable oil, soybean oil, and hydrogenated fats/oils that are heavily processed and inflammatory. Instead, use fats such as coconut oil or avocado oil, which are used in this recipe, that will support your body in reducing inflammation.  

Spices like ginger, cinnamon, and cardamom have anti-inflammatory benefits. Allspice and nutmeg each contain many minerals. 

 

Ingredients

Muffins 

  • 1½ cups almond flour
  • ⅓ cups monk fruit sweetener
  • 1 teaspoon baking soda
  • ½ teaspoon Himalayan pink salt
  • 3 pasture-raised eggs, room temperature
  • ¼ cup avocado oil 
  • 1 tablespoon apple cider vinegar

Streusel 

  • ¼ cup almond flour
  • 2 tablespoons monk fruit sweetener
  • 2 teaspoons ground ginger 
  • 1 ½ teaspoons ground cinnamon 
  • 1 teaspoon ground cardamom 
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg 
  • 2 tablespoons coconut oil, refrigerated 

Preparation

  1. Preheat the oven to 350 degrees. 

  2. For the Muffins: In a large mixing bowl, add almond flour, monk fruit, baking soda, and salt. Mix ingredients together and set aside. In a separate bowl, add eggs, avocado oil, and apple cider vinegar. Mix until eggs are beaten.

  3. Slowly add the wet ingredients into the dry ingredients and stir until a muffin batter forms.

  4. For the Streusel: Place all of the dry ingredients into a bowl and mix, then add the coconut oil. Using a fork, press ingredients together until forming small crumbs.

  5. Line a muffin tin with cupcake liners and drop 2 tablespoons of batter into each liner. Sprinkle 2 teaspoons of the streusel on top of the batter.

  6. Since the muffin batter is going to be thick, tap the muffin tin on the counter to make sure any air pockets come out.

  7. Bake for 20-22 minutes, remove from the oven, let cool and enjoy!

For the Muffins: In a large mixing bowl, add almond flour, monk fruit, baking soda, and salt. Mix ingredients together and set aside. 

In a separate bowl, add eggs, avocado oil, and apple cider vinegar. Mix until eggs are beaten.

Slowly add the wet ingredients into the dry ingredients and stir until a muffin batter forms.

For the Streusel: Place all of the dry ingredients into a bowl and mix, then add the coconut oil. 

Using a fork, press ingredients together until forming small crumbs.

Line a muffin tin with cupcake liners and drop 2 tablespoons of batter into each liner. 

Sprinkle 2 teaspoons of the streusel on top of the batter.

Bake for 20-22 minutes, remove from the oven, let cool and enjoy! 

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