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1
Preheat toaster oven to 325u00b0F and grease 5 muffin cups.
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2
In a large bowl, whisk together egg and coconut sugar until well combined. Add maple syrup, coconut oil, vanilla extract and buttermilk, whisking until all ingredients (especially oil) are well combined.
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3
In a small bowl, combine whole wheat pastry flour, baking powder, baking soda and salt; stir to mix evenly. Gently whisk half of the flour mixture into the wet ingredients until only a few streaks of flour remain. Repeat with remaining flour mixture. Batter will be on the thin side. Carefully fold in chopped blackberries.
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4
Using an ice cream scoop or measuring cup, fill muffin cups 2/3 full with batter. Drag a toothpick through the batter in a zig-zag pattern to eliminate any air bubbles from whisking. Bake at 325u00b0F for 20-23 minutes, turning the pan halfway through bake time. The edges will be golden brown and a toothpick in the center comes out crumb free when the muffins are ready. Allow muffins to cool in pan 10 minutes before transferring to a rack and allowing to cool completely before glazing.
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5
For the chai spiced glaze:
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6
In a small bowl or coffee mug, combine coconut butter, maple syrup and almond milk, stirring until a smooth glaze forms. Stir in chai spice blend and add more almond milk if necessary to achieve desired consistency.
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7
To make your own chai spice blend, mix together 1/4 heaping teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground cloves.
