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Pumpkin Chai Blueberry Muffins
makes 12 small muffins
- 1 1/4 cups rolled oats
- 3/4 cup + 1 Tbsp white flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 cup + 1 Tbsp sugar
- 1/3 cup applesauce, unsweetened
- 3/4 cup pumpkin puree, unsweetened
- 1 tsp vanilla extract
- 1 tsp vinegar
- 1 Tbsp fresh squeezed orange juice
- 1/2 cup boiling water + 1 chai tea bag
- 2 tsp chia seeds
- 1/4 cup crushed walnuts
- 1 cup blueberries (frozen and thawed)
Directions:
1. Preheat oven to 350 degrees. Line or grease muffin cups.
2. Boil the water and steep the tea bag for a few minutes. Squeeze out as much chai flavor as you can and toss the bag. Then add the chia to the tea. Stir well and set aside for a few minutes.
3. Combine the dry ingredients in a large mixing bowl.
4. Add in the wet ingredients. Stir well – batter will be very thick at this point.
5. Fold in the tea + seeds.
6. Fold in the berries and nuts.
7. Pour batter in muffin cups and bake at 350 degrees for about 18-22 minutes – a bit longer if you use very frozen blueberries.
