YOU GUYS. THESE MUFFINS.

So, yeahhhhh I decided to wing it in the kitchen last night and whip up a batch of muffins that were somewhat healthy so I could bring them to work for a snack. With it being close to the end of the week, there was practically nothing left in the pantry, so I made do with what I could find. The result? Something actually good!

Heck yes.

Lemme introduce my little batch of Apricot Date Chai Muffins.

Thank you, thank you very much.

Here’s what you’ll need:

• 1 c unbleached flour
• 1 c whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 c sugar
• 1 c almond milk + 1 tbsp white vinegar (or you can use buttermilk)
• 1 egg white
• 3 Tbsp coconut oil (melted)
• 1 1/2 tsp vanilla
• 1 c. dried apricots
• 1 c. medjool dates
• 1 tsp chai spice

Here’s what you do:

1. Preheat oven to 350. Spray or line muffin tin.
2. Combine flours, baking powder, salt, sugar and chai spice in a large bowl, set aside.
3. Combine the milk/vinegar, egg, coconut oil, and vanilla. Pour into the dry mixture.
4. Throw the fruit into a processor (or dice) to desired size. [See photo above- just a few pulses in the processor!] Fold in dried fruit.
5. Divide batter into muffin cups, bake for 20 min +/- (hard to give a definite time, as I am baking at a higher altitude!)
6. EAT ALL THE MUFFINS.
7. MAKE MORE MUFFINS.

Nom nom, little muffin, nom nom.

(Would still totally work without the chai spice, but DANG it gives it that extra little flavor kick that makes a party in your mouth!)