Preheat your oven to 375°F (190°C). Prepare a mini muffin pan with paper liners or grease it with cooking spray.

In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, baking powder, baking soda, kosher salt, and chai spice mix.

In a separate bowl, mix the wet ingredients: plain Greek yogurt, maple syrup, your choice of milk, avocado oil, vanilla extract, and egg until smooth and well combined.

Gently fold the wet ingredients into the dry mixture using a spatula until just combined; a few lumps are fine.

Spoon the muffin batter into the prepared mini muffin pan, filling each cup about three-quarters full.

Bake for 10-14 minutes, checking for doneness with a toothpick. Muffins should be lightly golden and toothpick should come out clean.

Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Whisk together the powdered sugar, milk, and vanilla bean paste until smooth. Adjust consistency if necessary.

Once muffins are cooled, drizzle the glaze over the tops and let excess drip off before serving.