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Chai Spice Banana Muffins Recipe

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★★★★★

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.

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

  1. 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.
  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, cloves). Set this mixture aside.
  3. 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.
  4. 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.
  5. Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about two-thirds full for even baking and a nice dome.
  6. 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.
  7. 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.
  8. 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

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