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Brilliant Gluten Free Coconut Macaroons, GF, Sugarfree option

I love the sweet chewiness of a coconut macaroon but the sugar content in the commercial products was always too much for my tastes. Until I made these...They are divine and healthy! And guess what? they are super easy to make gluten free!

Gluten-Free Healthy Ginger Chai Low Fat Muffins, sugar free

Sometimes I just want a muffin that tastes like a muffin. You know what I mean? I love eating super healthy but once in awhile I want a fluffy tender fragrant muffin. I don't eat sugar though, so when I saw Jules' beautiful original recipe I thought, I can work with this! I made a few changes and they turned out awesome. Fragrant with Chai spices and made from the non-GMO ingredients, you will feel good making these healthy muffins for your family!

Make these healthy gluten-free and sugar free muffins that are low fat and delicious

For my friends that don't need gluten-free: yes, you can use regular (ugh..lol) flour in this recipe, but why would you when gfJules is organic and non-GMO? I urge you to try a healthier flour, but if you can't then go ahead and use the best that you have available.  Of course if you use regular flour you don't need to worry about xanthan gum or psyllium husks.

Subsitutions:  you can use organic cane sugar instead of Truvia if you prefer. I would reduce the applesauce to 1/4 cup if you do to compensate for the sugar bulk and moisture.  You can also delete the chia or flax if you don't have it. Let me know what you think!

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Adapted from gfJules Gluten-Free Chai Tea Muffins. See the original here!

Makes 12 muffins


Next time I think I will open up one of my favorite Numi Organic Chai Tea bags, grind it in the coffee mill and add instead of the spices. I can't wait to try it!

Preheat oven to 350 degrees F/180 C. Line or grease muffin tin
  1. In a medium deep bowl, beat the Truvia and butter until creamy with a hand mixer for best results. Add eggs and mix, add honey, applesauce, banana and vanilla, beat for a few seconds.
  2. Combine dry ingredients in another bowl with a whisk, slowly add dry ingredients to wet ingredients and mix on low until combined and smooth. Batter should be fairly thick.
  3. Scoop 1/4 cup portions into muffin cups. 
  4. Bake for 20 minutes or until brown and a stick comes out clean.
  5. Refrigerate covered for longer storage.  Warm for a few seconds in the microwave.
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