Print

Chai Spice Banana Muffins Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://zestywithzane.com/chai-spice-banana-muffins-recipe/