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Chai Spice Banana Muffins Recipe

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★★★★★

4.7 from 144 reviews

These Chai Spice Banana Muffins are a delightful gluten-free treat bursting with warm chai-inspired spices like cinnamon, ginger, nutmeg, cardamom, and cloves. Moist and flavorful thanks to ripe bananas and a perfect blend of sugars and butter, they make an ideal breakfast or snack option that caters to low-FODMAP and gluten-free diets.

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 Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a standard 12-count muffin tin by lining it with muffin cups or greasing it well 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.
  3. Combine Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the lightly beaten eggs, granulated sugar, brown sugar, and melted unsalted butter until everything is evenly incorporated.
  4. Combine Mixtures: Add the dry flour and spice mixture to the banana mixture. Gently fold until just combined, being careful not to overmix to keep the muffins tender.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
  6. Prepare Topping: In a small bowl, mix together the coarse-grain sugar and cinnamon. Sprinkle this cinnamon sugar topping evenly over each muffin for a lightly sweet and spiced crust.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20 to 24 minutes, or until the muffins are lightly browned and their tops spring back when pressed gently with a finger.
  8. Cool and Serve: Remove the muffins from the oven and let them 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 ripe bananas with lots of brown spots for maximum sweetness and moisture.
  • The gluten-free low-FODMAP flour blend ensures these muffins are suitable for sensitive digestive systems.
  • You can substitute the coarse-grain sugar topping with turbinado or demerara sugar for a similar crunchy finish.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • If you prefer a vegan option, try substituting eggs with flax eggs and use a dairy-free butter alternative.

Keywords: chai spice, banana muffins, gluten free muffins, low FODMAP baking, spiced banana muffins, healthy muffins, breakfast recipe

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