Active Ashley's Kitchen

Crisp fall mornings have reawakened my cravings for chai tea, so I decided to start my mornings off with chai muffins this week. 

Recipe adapted from Food Network

Ingredients:

Topping-

½ cups all purpose flour

½ cup oats

¼ cup light brown sugar

2 teaspoons chai from 2-3 tea bags

½ teaspoons salt

2 tablespoons extra virgin coconut oil melted

Muffins-

½ cup whole wheat flour

½ cup almond flour

1 scoop vanilla protein powder

½ teaspoon baking soda

½ teaspoon salt

½ cup vanilla nonfat Greek yogurt

¼ cup truvia or ½ cup granulated sugar

1 tablespoon chai tea from 3-4 tea bags

2 large eggs

1/3 cup unsweetened applesauce

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees and spray muffin tins with nonstick baking spray.
2. Add eggs, applesauce, yogurt, and vanilla extract to a stand mixer.  Mix on medium for 1 minute to combine.
3. Add flours, baking soda, protein powder, salt, tea, and sugar in a medium bowl and whisk to mix. 
4. Gradually fold in the dry ingredients and mix on low to combine.
5. Use a large cookie scooper to fill muffin tins.
6. Add flour, brown sugar, oats, tea, and salt to a food processor.  Drizzle melted coconut oil around the food processor.  Pulse to mix.
7. Add a tablespoon or so of topping to each muffin.
8. Bake 20-25 minutes until muffins are firm in the center.
9. Let cool for ten minutes before transferring to a wire rack.
10. Store in an air-tight container and refrigerate after 24 hours.