Chai Spiced Pear Muffins with Streusel Topping
These Chai Spiced Pear Muffins with Streusel Topping are infused with chai tea, baked with real pear chunks, and actually kinda healthy! SAY WHAAA?
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 muffins
Ingredients
- 1 cup bosc pear, cubed (sub barlett)
- 1 1/4 cup whole wheat flour
- 1 cup coconut sugar
- 1/2 cup flaxseed meal
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup pear puree (sub apple sauce)
- 1 cup non-dairy milk
- 4 chai tea bags
- 2 tablespoons coconut oil, melted
streusel topping:
- 1/2 cup vegan buttery spread, room temperature
- 3/4 cup whole wheat flour
- 3/4 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
Instructions
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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.