1 3/4 c. white whole wheat flour

1 c. brown sugar substitute (I use Swerve Brown Sugar)

1 t. baking powder

1 t. baking soda

1/4 t. salt

3 chai blend tea bags, opened

1 c. rice milk

1 t. lemon juice

1/4 c. olive oil

1 1/2 t. vanilla

2 t. gluten-free egg replacer (equivalent to 1 egg)

2 T. water

2/3 c. chopped salted pistachios

Preheat oven to 375º F.

In a large bowl, mix together the dry ingredients (flour, brown sugar replacement, baking powder, baking soda, salt and chai tea). Mix in the chopped pistachios.

In a small bowl mix together the wet ingredients (rice milk, lime juice, olive oil, vanilla, egg replacer and water). Pour the wet ingredients into the dry ingredients and mix just until well blended.

Pour the mixture into muffin pans lined with muffin papers.

Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool for a few minutes in the muffin trays and then transfer to a wire rack to cool completely.

In the past I have sprinkled the pistachios on top, rather than mixing them in, but I forgot and just threw them in this time. We will see what difference that makes.

MyRecipes.com, Pistachio-Chai Muffins

yield: 13 muffins (141 calories per muffin)