Who knew that chai spice and rainbow carrots made such an awesomely delicious combination? These are great anytime of year and taste equally scrumptious hot or cold.
Ingredients
3 ½ cup all-purpose flour
1 cup coconut sugar
3 tsp chai spice powder
1 tsp ground cardamom
3 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 ½ cup plain greek yogurt
2 cups vanilla almond milk
2 eggs
½ stick butter, melted
4 cups rainbow carrots, shredded
1 cup dried currents
Directions
Preheat a 375° degree oven. Next, line 24 standard muffin tin with liners and set aside.
In a large mixing bowl, stir together flour, sugar, chai spice, cardamom, baking powder, baking soda and salt. Set aside
In a separate bowl whisk together greek yogurt, almond milk, eggs, and cooled melted butter. Make a well in the center of the dry mixture and add yogurt mixture. Stir until just combined. Fold in rainbow carrots and currents.
Scoop batter into muffin tins and bake in oven for about 20 minutes or until toothpick inserted in middle comes out clean. Let cool, then eat and enjoy.
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