Healthy Chai Spiced Muffins with Maple Coconut Frosting

Preheat your oven to 350 degrees F. Line or grease 12 muffin tins and set them aside. With an electric mixer, beat together all the wet ingredients (Egg, mashed Bananas, Coconut Oil, Vanilla Extract, Dairy-Free Milk) until light and fluffy – about 1.5-2 minutes on high speed. Add in the dry ingredients (Buckwheat Flour, Nuzest Protein, Baking Soda, Cinnamon, Salt, Cardamom, Nutmeg, Ginger) into the wet and stir them together until fully incorporated – about 1 minute. Evenly distribute the batter into your prepared 12 muffin tins then bake them in your preheated oven for 21-23 minutes. Let them cool for 10-15 minutes before trying to remove them from the muffin tin. Top with optional frosting for some extra sweetness.

Optional Frosting: In a small saucepan over the lowest heat, add the coconut butter. Frequently stir the butter until it has completely melted – about 10 minutes. Add in the maple syrup and continue to stir until the two are fully combined. Top each muffin with a dollop of deliciousness and enjoy! These muffins are best kept in an airtight container chilled in the fridge for up to 5 days.