Our secret to delicious muffins fast is to always have a spice blend pre-made and ready to add to the basics. This is where our Chai Masala recipe comes in handy! We also like a lot of stuff in our muffins and are especially fond of walnuts and chocolate chips.
We’ve substituted coconut sugar and used less sugar. We’ve used a combination of coconut sugar and maple syrup instead of regular sugar. We’ve also substituted some of the all purpose flour with almond flour. However we’ve made them, the muffins turned out fine and they all tasted great, so we suggest playing with the recipe to suit your taste.
Our secret to delicious muffins fast is to always have a spice blend pre-made and ready to add to the basics. This is where our Chai Masala recipe comes in handy!
2 large eggs
1 1/3 C granulated sugar (we cut down to 1 C)
2 tsp vanilla extract
3 C (packed) grated zucchini —OR— 1 can pumpkin puree
3/4 C butter —OR— 1 C coconut oil, melted
1/4-1/2 C milk (may be needed if batter too thick)
2 3/4 C (400 g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 heaping tsp Masi Masa Chai Masala*
1/4 tsp salt
1 C walnuts, toasted and roughly chopped
1 C golden raisins or dried cherries (or chocolate chips!)
If you’re using walnuts, toast them for 5-7 minutes on a rimmed baking sheet in the oven, being careful not to burn.
Once cool, roughly chop and set aside
Mix in sugar & vanilla extract
Stir in grated zucchini (or pumpkin) and melted butter
Mix together flour, baking soda, baking powder, Masi Masa Chai Masala spice blend, and salt
Stir the dry ingredients into the zucchini (or pumpkin) mixture to combine (don’t over mix)
Add in milk a tablespoon or so at a time if needed to moisten batter
Add in walnuts, dried fruit, or chocolate chips
Grease muffin tin with a little butter or oil or use muffin cups, spoon in batter, filling to the top
*You can substitute Chai Masala with: 2 tsp cinnamon, 1 tsp ground ginger and 1/ tsp ground nutmeg