Chai Spice Banana Muffins Recipe
Introduction
These Chai Spice Banana Muffins are a delightful twist on a classic favorite, combining warm chai spices with naturally sweet bananas. Perfect for breakfast or a cozy snack, they offer a comforting flavor and a tender crumb that’s sure to please.
Ingredients
- 1 3/4 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (220 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 2 large bananas (about 1 cup mashed)
- 2 large eggs, lightly beaten
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon coarse-grain sugar (such as Bob’s Red Mill Sparkling Sugar)
- 1/4 teaspoon ground cinnamon
Instructions
- Step 1: Preheat your oven to 350 degrees F (175 degrees C) and line or grease a standard 12-count muffin tin to prepare it for baking.
- Step 2: In a medium bowl, whisk together the flour blend, baking powder, salt, and all the chai spices: ground cinnamon, ginger, nutmeg, cardamom, and cloves. Set this mixture aside.
- Step 3: In a large bowl, mash the bananas until smooth. Stir in the lightly beaten eggs, granulated sugar, brown sugar, and melted butter until fully combined.
- Step 4: Add the flour and spice mixture to the banana mixture. Stir gently until everything is just combined, taking care not to overmix.
- Step 5: Fill each muffin cup about two-thirds full with the batter. In a small bowl, combine the coarse-grain sugar and the 1/4 teaspoon cinnamon. Sprinkle this cinnamon sugar topping evenly over each muffin.
- Step 6: Bake the muffins in the preheated oven for 20 to 24 minutes, or until they are lightly browned and the tops spring back when touched gently.
Tips & Variations
- For a nutty crunch, add 1/4 cup chopped walnuts or pecans to the batter before baking.
- If you prefer a vegan option, substitute the eggs with flax eggs and use coconut oil instead of butter.
- To enhance the chai flavor, increase the ground cardamom or add a teaspoon of vanilla extract.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to 3 months. Reheat muffins in the microwave for about 15-20 seconds to enjoy them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of the gluten-free blend?
Yes, you can substitute with all-purpose flour using the same quantity, but the texture may be slightly different.
How ripe should the bananas be for best results?
Use bananas that are very ripe with plenty of brown spots for the sweetest flavor and moistest muffins.
PrintChai Spice Banana Muffins Recipe
These Chai Spice Banana Muffins offer a delightful twist on classic banana muffins, infused with warm chai spices like cinnamon, ginger, nutmeg, cardamom, and cloves. They are made with a gluten-free and low-FODMAP flour blend, making them perfect for those with dietary restrictions. Soft, moist, and subtly spiced, these muffins are a comforting treat for breakfast or snack time.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 3/4 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (220 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 large bananas (about 1 cup mashed)
- 2 large eggs, lightly beaten
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, melted
Topping
- 1 tablespoon coarse-grain sugar (such as Bob’s Red Mill Sparkling Sugar)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350 degrees F (175 degrees C). Line a standard 12-count muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, salt, and all the chai spices—cinnamon, ginger, nutmeg, cardamom, and cloves. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, mash the bananas thoroughly until smooth. Add in the lightly beaten eggs, granulated sugar, brown sugar, and melted butter. Mix well to combine all the wet ingredients.
- Make the Batter: Add the dry flour and spice mixture to the banana mixture. Stir gently but thoroughly until all ingredients are well incorporated and you have a uniform batter.
- Fill Muffin Cups and Add Topping: Spoon the batter into the muffin cups, filling each about two-thirds full. In a small bowl, mix the coarse sugar and cinnamon together, then sprinkle this cinnamon sugar topping evenly over each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 24 minutes. The muffins are done when they are lightly browned on top and spring back when you touch them gently.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- For best results, use very ripe bananas as they provide more sweetness and moisture.
- If you do not have Dianne’s flour blend, use any gluten-free flour blend suitable for baking.
- The coarse sugar topping adds a nice crunch and sparkle, but can be omitted if unavailable.
- These muffins freeze well; wrap individually and store in an airtight container for up to 3 months.
- Adjust sugar amounts to taste if you prefer less sweetness.
Keywords: chai spice, banana muffins, gluten-free muffins, low-FODMAP, breakfast muffins, spiced muffins
