Chai Spiced Banana Muffins

Chai Spiced Banana Muffin on a striped linen napkin with more muffins in the background.

Soft banana sweetness meets the bold, warming kick of real chai spices in this small batch muffin recipe. Finished with a satisfyingly crunchy spiced-sugar crust this is the perfect use for that one lonely overripe banana.

Course Breakfast, Brunch, Snack

Cuisine American

Diet Vegetarian

Keyword baked, banana, comfort food, fall flavors, quick, small batch

Category Muffins

Baking Ambition Getting Started

Prep Time 15

Cook Time 20

Cooling Time 15

Total Time 50

Servings

Calories 202kcal

Equipment

standard muffin pan
small bowl
medium bowl
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measuring spoons

Ingredients

Topping

20 g sugar
1 tsp chai spice blend

Muffin batter

130 g banana overripe (from ~1 large banana)
55 g brown sugar
1 large egg
25 ml neutral oil
½ tsp vanilla
60 g white whole wheat flour
30 g oat flour
½ tsp chai spice blend
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Instructions

Preheat your oven to 425°F. Line a standard muffin pan with 5 paper liners.

To make the topping:

In a small bowl, whisk together the sugar and chai spice blend. Set aside.
20 g sugar, 1 tsp chai spice blend

To make the muffin batter:

In a medium bowl, mash the banana well. Add the sugar, egg, oil and vanilla. Whisk until well combined
130 g banana, 55 g brown sugar, 1 large egg, 25 ml neutral oil, 1/2 tsp vanilla
Add both flours, chai spice blend, baking powder, baking soda, and salt. Stir just until combined.
60 g white whole wheat flour, 30 g oat flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 tsp chai spice blend
Divide the batter evenly between the 5 lined muffin cups. Sprinkle the tops with the chai sugar blend - the mixture should remain visible on top of the muffins (if you have extra, store it in as small zip top bag to use another time).
Place in the preheated oven and bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F. Continue to bake for 12-15 minutes or until the tops are golden and spring back when touched (internal temperature of about 200°F).
Remove from the pan and transfer to a wire rack to cool. You can enjoy them warm or cool completely and store in an airtight container at room temperature.

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