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Preheat oven to 350.
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Heat 1 cup of non dairy milk over high heat until boiling. Remove from heat, add in 4 chai tea bags and let steep for 10 minutes. After 10 minutes, take the tea bags out.
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Chop your pears into small cubes, and if you want to use pear puree place pears in a blender or food processor and blend until it's an applesauce-like consistency. Set both 1 cup of cubed pears, and 1/2 cup pear puree aside.
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In a large bowl combine your whole wheat flour, coconut sugar, flaxseed meal, baking powder, baking soda, salt, and cinnamon. Mix well.
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Add in your pear puree, chai-infused non-dairy milk, and melted coconut oil. Mix until well combined.
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Gently fold your pear chunks into the batter.
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Grease a muffin tin or use muffin liners, and evenly divide the batter into 12 muffin tins. (The batter will only fill the tins up about halfway.
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In a medium sized bowl beat together your streusel topping ingredients. Sprinkle an even amount on top of each muffin.
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Bake for 30-35 minutes, and let cool INSIDE THE MUFFIN TIN for at least 20 minutes.
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EAT UP.