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Chai Spiced Banana Breakfast Muffins
Recipe Intro From thefeedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

This will be your go-to, easy to make, one-bowl muffin recipe that requires minimal effort. It has everything you need for a delicious breakfast on the go. Soft, velvety, and laced with Simply Organic Cloves, these muffins are a delicious way to get into the fall spirit. Add in the bright chai spices and the soft texture from ripened bananas and this is the best kind of make-ahead breakfast or snack that you'll keep going back for!

To learn more about Simply Organic Spices and how their real spices add real bite to recipes, click HERE.

To see more recipes using Simply Organic Spices, click here!

Recipe

Prep time 15mins
Cook time 23mins
Yield: Serves or Makes 12
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For the Muffins

ingredients

  • 13/4 cups all-purpose flour
  • 21/2 teaspoons chai spice, (recipe below)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup packed, mashed ripe bananas (about 3)
  • 2/3 cup honey
  • 1/3 cup melted coconut oil
  • 1 egg, room temperature
  • 1 tablespoon turbinado sugar
  • 1/3 cup old-fashioned oats
  • 1 teaspoon Simply Organic Vanilla Extract
  • Coconut oil cooking spray, as needed

For the Chai Glaze

ingredients

  • 1 cup confectioners sugar
  • 1/2 teaspoon chai spice, (recipe below)
  • 2 tablespoons milk

For the Muffins and Chai Glaze

Method

  • Step 1

    Preheat oven to 350°F. Spray a 12- slot muffin pan with coconut oil cooking spray.

  • Step 2

    In a large bowl, sift together flour, chai spice, baking soda and salt and set aside. In a separate large bowl combine mashed bananas, honey, coconut oil, egg, turbinado sugar and vanilla extract. Stir with a whisk until everything is well incorporated.

  • Step 3

    Add oats to the wet mixture and fold in with a spatula. Add flour mixture to the wet ingredients in two batches and fold until well incorporated.

  • Step 4

    Fill each muffin tin about ⅔ of the way. Bake until golden brown and a toothpick comes out clean, 20-23 minutes.

  • Step 5

    While the muffins bake, make the chai glaze. In a bowl, add confectioners sugar, chai spice and milk. Using a whisk, mix until you get a smooth glaze.

  • Step 6

    Let cool, drizzle with chai glaze and serve. Muffins will keep in an airtight container for up to 5 days.

For the Chai Spice

Method

  • Step 1

    To a spice grinder, add cinnamon sticks, cloves, black pepper and fennel. Grind for 2 minutes to a smooth powder. Add cardamom ginger and nutmeg powder. Grind for 20 seconds until everything is well incorporated.

  • Step 2

    Store in an airtight container. Use as needed.