Paige Harris These Paleo Masala Chai Honey Muffins are great to make when you’re craving a warm wintery treat. And because they’re allergy-friendly (no dairy, gluten, or refined sugar), they’re perfect for your next holiday potluck!
When I was younger, I hated tea. I never understood why someone would like to drink something that tasted so much like flowers (if it was herbal) or dirt (English breakfast tea, anyone?).
But once I discovered the magic that is masala chai, my whole world was changed forever. This delicious Indian black tea is made with an infusion of all of the best warming spices: cinnamon, cardamom, clove, ginger, allspice, and nutmeg. It basically tastes like winter in a cup.
I still don’t like to have tea every day, but I would definitely have one of these muffins every day. In fact, I have been.
These Masala Chai Honey Muffins have the same base that you’ll find in my Paleo Pumpkin and Paleo Gingerbread Muffin recipes, but with a few key twists. These muffins aren’t completely free of added sugar, but the hint of sweetness from a bit of honey is impossible not to love. When you do the math, each muffin contains only 7 grams of naturally occurring sugar, which is definitely acceptable in my book!
My absolute favorite thing about these muffins is how deliciously moist they are. You may hate that word, but it’s the only word I can think of to describe them. I’ve been so disappointed by other paleo muffin and bread recipes I’ve tried because they’re just so damn dry. But by including a mix of coconut oil and canned pumpkin, I was able to make the moistest, most yummy paleo muffins of all time.
Whip up a recipe for yourself to see just how amazing an allergy-free paleo muffin can be!
Masala Chai Honey Muffins
Ingredients
Dry
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 Tbsp + 2 tsp homemade masala chai spice*
- pinch of sea salt
Wet
- 4 large eggs room temperature
- 1/2 cup coconut oil melted
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 cup canned pumpkin (I promise you can't taste it!)
Instructions
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Preheat your oven to 350F and prepare your muffin tin with 9 liners. Personally, I like using my silicone muffin liners for easy clean up, but you could also use paper liners or simply spray the pan with some nonstick spray (either coconut, avocado, or olive oil base).
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In a medium mixing bowl, combine your coconut flour, baking soda, chai spice, and salt.
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In a large mixing bowl, beat your eggs until foamy. Next, add in the coconut oil, honey, and vanilla. Mix well.
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Add pumpkin and mix until fully combined.
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Dump in your dry ingredients; it’s okay to do this all at once! Mix thoroughly until no lumps are left.
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Spoon dough equally into the muffin liners and smooth the tops down. They won’t flatten out during baking, so be sure to make them look their best!
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Place in the oven and bake for 25 minutes or until a toothpick comes out cleanly.
Recipe Notes
* To make your own masala chai spice blend, combine:
- 1 Tbsp + 1 tsp ground cinnamon
- 2 tsp cardamom
- 1 tsp ground ginger
- 1/2 tsp all spice
- 1/2 ground cloves
- 1/2 tsp ground nutmeg
