Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers. Preheat oven to 325 F Convection or 350 F static.
Whip sugar and butter until light and fluffy. Add eggs and stir. Mix in agave nectar and applesauce until combined. Stir the dry ingredients into the wet mix while slowly pouring in the chai tea. Mix until smooth.
Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20-25 minutes for regular muffins.
Yield: Approximately 12-15 muffins or 24 mini-muffins.
This recipe was created by Gluten Free Jules – you can check out more of her recipes here: https://gfjules.com/