Introduction

Chai Spice Banana Muffins blend the warm, aromatic flavors of chai spices with the natural sweetness of ripe bananas. These muffins are moist, tender, and perfect for a cozy breakfast or snack. Plus, they’re made with a gluten-free, low-FODMAP flour blend, making them suitable for sensitive diets.

Chai Spice Banana Muffins Recipe - Recipe Image

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 (for topping)

Instructions

Step 1: Preheat the oven to 350 degrees F. Line or grease a standard 12-count muffin tin.
Step 2: In a medium bowl, whisk together the gluten-free flour blend, baking powder, salt, and all the spices (cinnamon, ginger, nutmeg, cardamom, cloves). Set aside.
Step 3: In a large bowl, mash the bananas. Stir in the beaten eggs, granulated sugar, brown sugar, and melted butter until combined.
Step 4: Add the flour and spice mixture to the banana mixture. Stir gently until the batter is well combined but do not overmix.
Step 5: Fill each muffin cup about two-thirds full with batter. In a small bowl, combine the coarse-grain sugar and 1/4 teaspoon cinnamon. Sprinkle this cinnamon sugar topping evenly over each muffin.
Step 6: Bake for 20 to 24 minutes or until the muffins are lightly browned and the tops spring back when lightly touched. Remove from oven and let cool slightly before serving.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moist texture.
If you don’t have a gluten-free flour blend, you can substitute with all-purpose flour, but the texture may change slightly.
Add chopped nuts like walnuts or pecans for extra crunch.
For a dairy-free version, substitute melted butter with coconut oil or a plant-based margarine.
Adjust the chai spices to your taste; increasing cinnamon or ginger enhances warmth and depth.

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 for up to 3 months. To reheat, warm muffins in a toaster oven or microwave for 15-20 seconds until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other sweeteners instead of granulated and brown sugar?

Yes, you can substitute with maple syrup or honey, but reduce the liquid slightly to maintain the right batter consistency. Keep in mind that the texture may be a bit different.

Are these muffins suitable for a low-FODMAP diet?

Yes, when made with the specified gluten-free, low-FODMAP flour blend and moderate banana quantity, these muffins are compatible with a low-FODMAP diet. Always check individual tolerance as it varies.

Chai Spice Banana Muffins Recipe

Print Recipe

★★★★★

5 from 92 reviews

Delight in these moist and flavorful Chai Spice Banana Muffins, perfectly spiced with a blend of cinnamon, ginger, nutmeg, cardamom, and cloves. Made with a gluten-free, low-FODMAP flour blend, these muffins are a comforting treat that balances sweetness and warm chai spices, ideal for breakfast or an afternoon snack.

Author: Elias
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

1 3/4 cups 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 Pan: Preheat your oven to 350°F (175°C). Line a standard 12-count muffin tin with paper liners or grease the cups 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, cloves). Set this mixture aside.
Combine Wet Ingredients: In a large bowl, mash the bananas thoroughly. Stir in the lightly beaten eggs, granulated sugar, brown sugar, and melted butter until well combined and smooth.
Combine Wet and Dry Mixtures: Add the dry flour and spice mixture to the banana mixture. Stir gently until the batter is just combined; avoid overmixing to keep the muffins tender.
Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about two-thirds full for even baking and a nice dome.
Add Topping: In a small bowl, mix the coarse-grain sugar with the ground cinnamon. Sprinkle this cinnamon sugar evenly over the tops of the muffin batter for a sweet, spiced crunch.
Bake: Place the muffin tin in the preheated oven and bake for 20 to 24 minutes. The muffins are done when lightly browned and the tops spring back to a gentle touch.
Cool and Serve: Remove from the oven and let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely or serve warm.

Notes

Use ripe bananas for the best flavor and natural sweetness.
For a dairy-free version, substitute butter with coconut oil or a vegan butter alternative.
Check muffins at 20 minutes to avoid overbaking; oven temperatures may vary.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
These muffins are gluten-free and low-FODMAP, suitable for sensitive digestion.

Keywords: chai spice banana muffins, gluten-free muffins, low-FODMAP baking, banana muffin recipe, chai spice recipe