Chai Muffins (minus sugar)
Coffee shops are a haven for me. There's nothing like a fresh cup of chai latte or tea with a giant muffin, or a bacon & egg bagel. Especially if you have a good book, or good company, by your side.
I dive into work with a cup 'o joe almost every morning. Today, sitting near the coffee pot was an assortment of sugary, fluffy muffins. Hard to resist.
Bacon & egg bagels are easily substituted by toasted whole wheat bread topped with an avocado spread and an overeasy or sunny side up egg. But, a "guilt free" substitute for those cinnamon swirl, fresh out of the oven muffins without granulated sugar proves far more difficult to find.
I finally landed upon a handful of muffin recipes that are simple, soft, and sugary tasting like a regular muffin. This chai muffin pairs perfectly with my coffee or tea. I sprinkled some agave syrup and brown sugar on top to add a sweet touch. I have my coffee shop muffins again, right in my own kitchen!
Ingredients: - 2 C whole wheat or GF flour - 1 T cinnamon - 1 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1 T coconut oil (or plain butter, melted and cooled) - 1 egg - 2 tsp vanilla extract - 1/3 C agave syrup - 1/2 C plain nonfat Greek yogurt - 1/2 C strong chai tea (water and two chai teabags)
Directions: 1. Preheat oven to 350 degrees
2. Boil 1/2 cup water for tea
3. Steep two chai tea bags (I used Twinings) in boiled water 4. Whisk flour, cinnamon, baking powder, baking soda, and salt 5. In a separate bowl, whisk coconut oil or butter, egg and vanilla 6. In the second bowl, add agave and greek yogurt until smooth (no lumps!) 7. Add the flour and chai tea to the second mixture slowly, alternating between the two and stirring 8. Pour batter evenly into greased muffin cups 9. Bake for 17-20 minutes 10. Let cool before removing from pan