Preheat oven to 350 degrees.

Cut open chai tea bags and pour insides into a food processor. Blend until tea is in fine granules.

In a large bowl, combine almond flour, baking powder and chai tea granules.

In a separate bowl, whisk together eggs, applesauce, maple syrup and coconut oil. Mix into flour mixture until evenly combined.

Fold in chopped apple.

Spray cooking spray in a mini muffin pan and/or donut hole pan (I used both). Spoon in batter into about 18 slots.

Bake for 20 minutes, or until done.

Let cool, then take out of muffin tins/donut hole pan.

To make glaze, Heat coconut milk in medium-low heat in a sauce pan. Add chai tea bag and let simmer for about 2 minutes.

Take out tea bag, squeezing out all the liquid. Add in coconut oil, maple syrup and vanilla. Stir until coconut oil melts.

Dip donuts muffins.holes in glaze, then roll in coconut sugar and cinnamon mixture, if desired.

Enjoy!