Dirty Chai Spiced Choc Chip Muffins

I received this months @goodnessmebox last week and inside was this yummy coconut milk iced coffee from @rebelkitchen. As much as I just wanted to drink it straight from the carton I decided to save it and see what recipe I could come up with using the iced coffee as a base flavour. I managed to create these DELICIOUS ‘dirty chai spice choc chip muffins’. If you haven’t tried a dirty chai before, it is a chai latte with a shot of espresso! Highly recommend giving it a go every now and then to spice up your coffee.. sooo good! Or just make these muffins and you’ll get the same flavours PLUS chocolate! Winning! Let me know if you make these, would love to see your re creations.

YOU WILL NEED:
DRY INGREDIENTS:
  • 3/4 cup buckwheat flour (or any GF flour of your choice)
  • 1 cup almond meal
  • 1 cup oats
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • Pinch of pink salt
WET INGREDIENTS:
  • 2 eggs
  • 1 small carton of Rebel Kitchen Iced Coffee (alternative = 1.5 cups of plant based milk)
  • 1 tsp vanilla
  • Half a block of chopped dark chocolate
INSTRUCTIONS:
  1. Preheat oven to 180 degrees celsius
  2. In a large mixing bowl, mix all of your dry ingredients together (flour, almond meal, oats, baking powder, ginger, cinnamon, nutmeg, salt)
  3. In another mixing bowl, combine all of your wet ingredients, except dark choc, and whisk together with a fork (eggs, milk, vanilla)
  4. Add your wet ing dry ingredients together and mix until it is all well combined
  5. Carefully fold in the chopped dark chocolate
  6. Grease your muffin tin with some coconut oil and evenly scoop out your muffin batter into the tin
  7. Bake for 12 mins until golden or until the tops of the muffins spring back
  8. Let cool, top with a sprinkle of coconut flour for decoration and serve with a warm cup of tea or coffee!
Processed with VSCO with c1 preset

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