I have a dirty chai latte lover at home — and I adore it. My husband is a total sucker for crafted coffee drinks that balance sweet and spicy notes (a description that, coincidentally, fits his wife too).
He drinks dirty chai lattes like they’re water. He knows these treats are full of empty calories and not the healthiest choice, but he still can’t resist. To stay on track with his fitness goals, he enjoys them only a few times a week as a deliberate indulgence. He trains consistently, eats well most of the time, and then rewards himself with a favorite “cheat” — it’s the little things that keep him motivated.
Because he loves that dirty chai flavor so much, I set out to create a Paleo-friendly version that captures the same taste without being a drink. The result: muffins that taste like a dirty chai latte but are grain-free and better for you.
I went grocery shopping, gathered my tools, put on my favorite apron and played some upbeat tunes. In under an hour I had the most delicious dirty chai muffins. That night I served them for dessert and he ate three. Mission accomplished.
Give these Dirty Chai Paleo Muffins with Cinnamon Sugar Whipped Cream a try — they’re an excellent gluten-free snack that really does taste like the beloved coffee drink.
Dirty Chai Paleo Muffins with Cinnamon Sugar Whipped Cream
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Author: Mariel Lewis
Total Time: 1 hr
Yield: 10 muffins 1x
Description
These Dirty Chai Paleo Muffins with Cinnamon Sugar Whipped Cream capture the warm spices and coffee-infused flavor of the classic drink, without gluten or grains. They make a satisfying snack or dessert.
Ingredients
Units
Scale
- 1 cup unsweetened almond milk
- 2 chai tea bags
- 1/4 cup cold coffee
- 3 tbsp coconut oil, melted
- 3 large eggs, whisked
- 3 tbsp vanilla extract
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1/8 tsp ground cardamom
- 1/4 tsp sea salt
For the Cinnamon Sugar and Whipped Cream
- 1 can full fat coconut milk, chilled overnight
- 5 tbsp powdered coconut sugar (pulverize regular coconut sugar in blender)
- Cinnamon, to taste
- Coconut sugar, to taste
Instructions
For the Muffins
- Preheat oven to 350°F (175°C).
- Line a muffin pan with liners and set aside.
- Brew coffee and set it aside to cool.
- Combine almond milk and chai tea bags in a small saucepan. Heat over medium and steep for about 7 minutes, until the milk reduces by roughly one quarter. Squeeze the tea bags, discard them, and let the mixture cool for 10 minutes.
- In a large bowl whisk together the cooled chai milk, cold coffee, melted coconut oil, whisked eggs, honey and vanilla until smooth.
- In a separate bowl, whisk the dry ingredients: tapioca flour, coconut flour, baking soda, baking powder, sea salt and spices. Add the dry mix to the wet ingredients and fold with a spatula, pressing out any lumps so the batter is smooth.
- Divide batter evenly among the 10 muffin liners.
- Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool before topping.
For the Cinnamon Sugar and Whipped Cream
- Chill a mixing bowl and a can of full-fat coconut milk in the refrigerator overnight so the cream separates and firms up.
- Carefully open the chilled can and scoop the solidified cream into the chilled bowl, leaving the liquid behind. Beat on high until soft peaks form, about 2–3 minutes. Add powdered coconut sugar one tablespoon at a time while continuing to beat until sweetened to your taste.
- Refrigerate the whipped cream for about 20 minutes, then beat briefly again before using. Top each muffin with a dollop of whipped cream and sprinkle cinnamon sugar and a little coconut sugar to finish.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Desserts
- Method: Baking
- Cuisine: American