You guys may remember the Matcha Muffin recipe I posted a little while ago.
Well, if that recipe had a cinnamon-spiced cousin, these Chai Cupcakes would be it! After seeing how much love was given to the original Matcha Muffins, I knew I wanted to do another recipe based on a tea latte flavour, and I am SO happy with how they turned out.
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp ground flaxseed
1 tsp cinnamon
1/4 cup stevia
1/4 cup vanilla Yoso coconut yogurt
1 tsp vanilla
1 cup almond milk
2 tbsp maple syrup
2/3 cup vanilla Yoso coconut yogurt
1 scoop Kaizen vanilla bean protein
1/4 cup almond milk
Preheat the oven to 375 and either line a muffin tin with muffin cups or grease them. Combine the flour, baking powder, baking soda, flaxseed, cinnamon, and stevia in a large bowl and stir. In a small bowl, whisk together the yogurt, vanilla, almond milk, and maple syrup until smooth. Pour wet into dry and stir to combine. Drop batter by heaping spoonful into the muffin tin and bake for 15 mins until golden brown. Allow to cool, then prep your protein frosting. Whisk together the yogurt, protein powder, and almond milk until smooth and fluffy, and pipe onto each cupcake. Top with additional cinnamon, and enjoy!