Carrot Ginger Chai Muffins
“Spring passes, and one remembers one’s innocence. Summer passes, and one remembers one’s exuberance. Autumn passes, and one remembers one’s reverence. Winter passes, and one remembers one’s perseverance.” — Yoko Ono
We are in the depths of winter ya’ll. ❄️ The season of rest, internal work and reflecting, slowing down, and letting go. I couldn’t think of a better time than now to take on a new cooking project. In the spirit of cultivating warmth, health, and balance, check out this new nourishing recipe created by Sarah @sculptedkitchen that contains our Adaptogenic Golden Chai elixir ✨ This elixir has maca root and ashwagandha root in it, which help to support a healthy and balanced nervous system. It also combats inflammation due to the abundant presence of turmeric root and black pepper. Here it is! Hope you enjoy it 🧡
Golden Chai Carrot Ginger Muffins
Ingredients:
Time: ~30 minutes // Muffins: about 6
- 1/4 cup vegan butter
- 1/4 cup of organic sugar
- 1/4 cup of brown sugar
- 2 tbsp apple sauce
- 3/4 tsp Adaptogenic Golden Chai elixir powder
- 1/3 pink Himalayan salt
- 1 flax egg
- 1 tsp ginger
- 3/4 cup flour
- 1/2 tsp baking powder
- 1 cup shredded carrots
Directions:
- Prepare your muffin tray and fill the cups up most of the way with batter.
- Bake at 350F for 19-21 minutes.
- Let cool and enjoy. ✨
