Dirty Chai Paleo Muffins with Cinnamon Sugar and Whipped Cream

• Vegetarian
• Gluten free

• Produce

  • 2 Chai tea bags
  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 3 Eggs, large

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/8 tsp Cardamom, ground
  • 1/2 tsp Cinnamon, ground
  • 1 Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/2 cup Coconut flour
  • 1 Granulated sugar
  • 4 heaping tbsp Powdered sugar
  • 1/4 tsp Sea salt
  • 1/2 cup Tapioca flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Drinks

  • 1/4 cup Coffee

Found on amazingpaleo.com

Ingredients

• 1 cup unsweetened almond milk
• 2 chai tea bags
• ¼ cup cold coffee (I used a lungo shot of Vanilio Nespresso, using my KitchenAid Nespresso machine)
• 3 tablespoons coconut oil, melted
• 3 large eggs, whisked
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• ½ cup tapioca flour
• ½ cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground cardamom
• ¼ teaspoon sea salt
• 1 can full fat coconut milk, chilled overnight
• 4 heaping tablespoons powdered sugar (if fully paleo, use coconut sugar)
• Cinnamon, to taste
• Granulated sugar, to taste (if fully paleo, use coconut sugar)

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Add muffin liners to muffin pan and set aside.
• Brew coffee and set aside to cool.
• Add milk and chai tea bags to small saucepan. Place under medium heat and steep tea for 7 minutes (milk should reduce by one quarter). Squeeze tea bags and throw away. Let mixture cool for 10 minutes.
• Place cooled chai tea, coffee, coconut oil, eggs, honey and vanilla extract in a large bowl and whisk to combine.
• In a separate bowl combine dry ingredients (tapioca flour, coconut flour, baking soda, baking powder, sea salt and spices). Then, transfer dry ingredients into the wet ingredients bowl, and use a spatula to combine all ingredients well (make sure you get rid of all bumps by pressing them with your spatula).
• Pour batter into muffin liners; mixture makes ten muffins so distribute batter accordingly.
• Bake for 35 minutes.
• Once done baking, remove from oven and set aside to cool.
• Place mixing bowl and can of coconut milk in the refrigerator overnight.
• Once coconut milk and bowl have been chilling for 24 hours, carefully remove the coconut milk from the fridge so you don’t disrupt the separation. Scoop off the cream that has risen to the top and place it in a chilled bowl.
• Beat the cream on high until peaks form, about 2-3 minutes.
• Add 1 tablespoon of powdered sugar at a time, while the beaters are still going.
• I like to place the bowl of whipped cream in the fridge for 15-20 minutes and then beat it again right before adding it to muffins.
• Add a dollop of whipped cream on each muffin, and sprinkle a little bit of your cinnamon/sugar on top. Enjoy!