Pumpkin Banana Chai Muffins

She’s done it again!@balancebyelisehas created the classic muffin and amped it up a notch. And to top it off, adding some hidden veg in this delisssh snack ??Here’s what she had to say.‘You already know I’m obsessed with the@chaiaddict_melbconcentrates ?? not only do they make the best cafe-style homemade chai latte but they are so great to bake with ✨ they are made with totally natural ingredients and contain no added sugar, plus are dairy free ??YOU WILL NEED2 mashed ripe bananas2/3 cup pumpkin puree1/3 cup coconut oil1/4 cup coconut yoghurt1/4 cup pure maple syrup2 tbsp coconut milk1/2 cup@chaiaddict_melbChai Addict Concentrate3/4 cup coconut flour1 tsp baking powder1/2 tsp baking sodaPinch of saltFrosting: coconut yoghurt or whipped coconut cream (optional)HOW TOPreheat your oven to 180C, fan-forced.Combine all the wet ingredients in a bowl. In a separate bowl, combine the dry ingredients.Pour the dry into the wet mixture and mix well.Spoon batter into 10 oiled muffin moulds and place in the oven to bake for 20-25 minutes.Allow muffins to cook for 10-15 mins before removing from moulds and cool completely before adding frosting (optional).Storage: these muffins are super moist ? so to store, line the airtight container with a paper towel and then place the muffins in that to keep fresh ?’p h o t o & r e c i p e :@balancebyelise