Chai Spice Banana Muffins Recipe
Introduction
These Chai Spice Banana Muffins are a delightful twist on a classic favorite, infusing warm chai spices into moist, tender banana muffins. Perfect for breakfast or a cozy snack, they offer a comforting blend of flavors that everyone will love.
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. Prepare a standard 12-count muffin tin by lining it with paper liners or greasing it well.
- Step 2: In a medium bowl, whisk together the flour blend, baking powder, salt, and all the spices—cinnamon, ginger, nutmeg, cardamom, and cloves. Set this mixture aside.
- Step 3: In a large bowl, mash the bananas until smooth. Stir in the 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 you have a smooth batter, being careful 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 with the ground cinnamon. Sprinkle this cinnamon sugar evenly over the tops of the muffins.
- 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.
Tips & Variations
- For extra moist muffins, substitute half of the melted butter with applesauce.
- Feel free to add chopped nuts or dairy-free chocolate chips for added texture and flavor.
- If you prefer a traditional flour, you can substitute the gluten-free blend with all-purpose flour.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated muffins in the microwave for about 15 seconds for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use overripe bananas for this recipe?
Yes, overripe bananas are actually ideal for these muffins as they add extra sweetness and moisture.
Can I make these muffins dairy-free?
Absolutely. Simply substitute the unsalted butter with a dairy-free margarine or coconut oil to make these muffins dairy-free.
PrintChai Spice Banana Muffins Recipe
These Chai Spice Banana Muffins combine the warm, aromatic flavors of chai spices with moist, naturally sweet bananas for a delightful breakfast or snack. Made with a gluten-free, low-FODMAP flour blend, these muffins are perfect for those seeking a flavorful treat without gluten or certain fermentable carbs.
- Prep Time: 15 minutes
- Cook Time: 20-24 minutes
- Total Time: 35-39 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- 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 thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, salt, cinnamon, ground ginger, nutmeg, cardamom, and cloves until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, mash the bananas well. Stir in the lightly beaten eggs, granulated sugar, brown sugar, and melted butter until the mixture is smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour and spice mixture to the banana mixture. Stir gently until just combined, being careful not to overmix to maintain tender muffins.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for perfect rise and shape.
- Add Cinnamon Sugar Topping: In a small bowl, mix the coarse-grain sugar with the 1/4 teaspoon of ground cinnamon. Sprinkle this cinnamon sugar mixture evenly atop each muffin for a sweet, crunchy finish.
- Bake the Muffins: 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 gently press them.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins tender.
- You can substitute the gluten-free flour with all-purpose flour if gluten is not a concern.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- The coarse-grain sugar topping adds texture but can be omitted if desired.
Keywords: Banana Muffins, Chai Spice, Gluten Free Muffins, Breakfast Muffins, Healthy Muffins, Low-FODMAP Baking
