Dirty Chai Paleo Muffins with Cinnamon Sugar and Whipped Cream

Dirty Chai Paleo Muffins with Cinnamon Sugar Whipped Cream

I have a dirty chai latte lover at home. And I love it! This man is a total sucker for crafted coffee beverages, those that are a bit sweet and a bit spicy (which, coincidentally, is his wife’s personality description – wink wink).

This guy I am talking about is, of course, my hubby and he’ll drink these dirty chai tea lattes like they are water. I mean, he totally knows these drinks are packed with empty calories and that the ingredients used to prepare them are not the best for you (to say the least)…but still he can’t resist them. So to stay in shape and not flush his hard workouts down the toilet, he’ll choose to treat himself to one of these latte “cheats” only a few times a week. I love how he’s figured out a way to stay on top of his goals without giving up what makes him happy. He’ll be really consistent with his training, really good with his diet, and then indulge on his favorite drink. It’s the little things in life, right?

In light of his love for this dirty, dirty drink (wink wink), I decided to make him a Paleo-approved treat that would taste just like it! The only difference being that these treats are not in drink-form and are way better for you!

So, to get ready for my Paleo goodies I went grocery shopping, I prepped the ingredients and tools I needed, I put on my favorite apron and turned on some fun tunes. In less than an hour, I had the most delicious and scrumptious dirty chai muffins ever! I could not WAIT for my hubby to get home to try them. That night, I cooked dinner for us and for dessert, he had not one, not two, but THREE of these delicious muffins all by himself. My job was done.

Definitely give this Dirty Chai Paleo Muffins with Cinnamon Sugar Whipped Cream recipe a try! I hope you enjoy them as much as we did. XO

Dirty Chai Paleo Muffins with Cinnamon Sugar and Whipped Cream
 
Prep time
Cook time
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These Dirty Chai Paleo Muffins with Cinnamon Sugar Whipped Cream taste just like the delicious coffee drink we all love. A great gluten free snack!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 10 muffins
Ingredients
For the Muffins
  • 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 tbsp coconut oil, melted
  • 3 large eggs, whisked
  • 3 tbsp vanilla extract
  • ½ cup tapioca flour
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ⅛ tsp ground cloves
  • ⅛ tsp ground cardamom
  • ¼ tsp sea salt
For the Cinnamon Sugar and Whipped Cream
  • 1 can full fat coconut milk, chilled overnight
  • 5 tbsp powdered coconut sugar (pulverize regular coconut sugar in blender)
  • Cinnamon, to taste
  • Coconut sugar, to taste​
Instructions
For the Muffins
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add muffin liners to muffin pan and set aside.
  3. Brew coffee and set aside to cool.
  4. 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.
  5. Place cooled chai tea, coffee, coconut oil, eggs, honey and vanilla extract in a large bowl and whisk to combine.
  6. 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).
  7. Pour batter into muffin liners; mixture makes ten muffins so distribute batter accordingly.
  8. Bake for 35 minutes.
  9. Once done baking, remove from oven and set aside to cool.
For the Cinnamon Sugar and Whipped Cream
  1. Place mixing bowl and can of coconut milk in the refrigerator overnight.
  2. Once coconut milk and bowl have chilled 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 tbsp of powdered sugar at a time, while the beaters are still going.
  3. Place the bowl of whipped cream in the refrigerator for 20 minutes and then beat again right before using it on muffins. Add a dollop of whipped cream on each muffin, and sprinkle a little bit of your cinnamon/sugar on top. Enjoy!
Notes
Tools You'll Need:
- Muffin pan
- Muffin liners (x 10)
- Standing mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Spatula
Dirty Chai Paleo Muffins with Cinnamon Sugar and Whipped Cream

Dirty Chai Paleo Muffins with Cinnamon Sugar and Whipped Cream

Dirty Chai Paleo Muffins with Cinnamon Sugar and Whipped CreamDirty Chai Paleo Muffins with Cinnamon Sugar and Whipped CreamDirty Chai Paleo Muffins with Cinnamon Sugar and Whipped Cream

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Dirty Chai Paleo Muffins with Cinnamon Sugar and Whipped Cream

6 thoughts on “Dirty Chai Paleo Muffins with Cinnamon Sugar Whipped Cream”

    1. Hi Eva! Thank you!!! No, I haven’t tried making these as a cake…that’s a fantastic idea though! You’d probably need to bake it for a little longer at the same temperature. 🙂 If you try it, let me know how it goes! XO

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