Ok, flat out, these muffins ARE DELICIOUS!! The chai gives in a slight salt spice, but it is complimented by the sweetness of the dates. One thing i do recommend is not being an idiot like me and putting dates, that ARE NOT pitted, into a food processor. For some reason, your food processor doesn’t seem to like that. Extremely loud and not that fun digging out pits from a runny date mixture. Just saying, but feel free to try it out if you like eating pits….that’s a joke.

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Blueberry Chai Muffins

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5 from 12 reviews

Ingredients

Scale

Instructions

  1. Preheat oven to 350°.
  2. Grab your handy-dandy food processor. If you don’t have one, your life is going to be much more difficult, so invest in one…you SO won’t regret it!! Combine wet ingredients in your food processor: dates, coconut milk, coconut oil, vanilla, and eggs. Turn that wonderful food processor on and let run until you get a smooth, slightly wet paste.
  3. While your food processor does all the work for you, grab out a large bowl and combine your dry ingredients: almond flour, baking powder, baking soda, salt, chai tea bags, and cinnamon.
  4. Once your date mixture is well combine, add your wet ingredients to your bowl of dry ingredients. Stir until mixture is fully combined. The muffin mix should be slightly runny, but thicker than normal crappy-grain filled muffins 🙂
  5. Fold in your dried blueberries into the mixture.
  6. Now grab your muffin tin and line 6-7 muffin centers with a liner. You can use normal paper liners OR check out these silicone liners that are absolutely fantastic!! Nothing sticks to them—so they are great for egg muffins as well, just FYI.
  7. Fill 6-7 muffin tins with your delicious muffin mix.
  8. If you want a bit more sugar added to this recipe, top your muffins off with some coconut sugar (or shredded coconut) before you throw them in the oven. Coconut sugar is super sweet and acts like sugar crystals….ahhhhh hells yeah. Optional though!!
  9. Now throw those little suckers in the oven for 20-25 minutes. Insert a toothpick in the middle of a muffin to make sure it comes off clean. Let cool for 5 minutes before you chow down!!

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38 Comments

  1. Rachel C. says:

    I’m planning to make these tomorrow.. I assume the coconut milk can be subbed for almond milk, ya think? I’m planning to use frozen blueberries. I liked the previous posters idea of adding a banana too.

    1. juli says:

      yes

  2. Barbara says:

    Can an electric blender work in place of a food processor?

  3. Jo says:

    Best muffins ever! Thanks for the recipe!






  4. lisa says:

    Is there anything you can substitute the dates for? I am on a fructose-free diet and a lot of your recipes call for dates!

  5. tina says:

    Do we use medjool dates or regular dates? Does it matter?

    1. juli says:

      i always use medjool dates

  6. Michele Mobbs says:

    I just made these and they are fantastic. I am glad you mentioned that you used dates and prunes, because I didn’t have enough dates in the pantry.
    I just wanted to mention to all English or Aussie readers that the 6-7 muffin tins Juli mentions is the ‘big-arse’ Texan style. So, ‘normal’ size made 14. I wasn’t sure how much they would rise, so I was conservative, but next time I will top up a little more to make 12. Thanks from a new Paleo convert. Michele.

  7. violet says:

    Would Frozen blueberries work? Thanks

    1. juli says:

      they would most likely be too wet for this specific recipe

  8. Cass says:

    These were delicious! Next time I’ll add a little more chai cause I love that flavor! I’m making a bread platter for a brunch and this is definitely making the cut! Thanks!

    1. juli says:

      glad you liked the muffins Cass!

  9. Deidre says:

    I loved these! The only additional thing I would recommend is to actually steep the chai tea in the coconut milk to strengthen the flavor. I didn’t get a lot of that from the muffins. Other than that, amazing!