preheat the oven to 375 degrees and gather all of your ingredients
in a mixing bowl, put the sugar and coconut oil and whisk until well incorporated
to that mixture, add the two eggs and whisk until you have a pale yellow mixture that is well incorporated
then add the rest of the wet ingredients, including the yogurt, almond milk, chai concentrate and vanilla
once those are whisked into the egg mixture, grab a spatula or wooden spoon
add the dry ingredients directly into the bowl with the wet ingredients and stir just until the flour disappears, being careful not to overmix
portion the batter into muffin tins that have been sprayed with cooking spray and bake
once the muffins are done, let them cool a minute or two and then turn them on their side in the tin to cool
for the optional glaze: in a small bowl put the powdered sugar and chai concentrate and stir together, add the almond milk one tablespoon at a time until you reach a pour able consistency. glaze by pouring over the muffins using as much or as little as you like.
Notes
To make your own chai spice blend. I've given you the number of "parts" of each ingredient. to make a big batch, substitute the word "part" for tablespoons, for a small batch, substitute the word "part" for teaspoons. In both scenarios, put all the ingredients into a glass jar. Once all the spices are in the jar, put a lid on it and shake it up. I like to use these jars to store the chai spice blend. It's good for at least 3 months when stored in a sealed jar.