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

2/3 c. chopped pistachios

1 c. rice milk

1 t. lemon juice

1/4 c. canola oil

1 1/2 t. vanilla

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

2 T. water

1/3 c. chopped 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 2/3 c. chopped pistachios.

In a small bowl mix together the wet ingredients (rice milk, lime juice, canola 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. Top with the remaining 1/3 c. chopped pistachios.

Bake for 20-25 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.

MyRecipes.com, Pistachio-Chai Muffins

Yield: 14 muffins

Last updated: 6/7/25