Chai Spiced Banana Breakfast Muffins
This chai spice breakfast muffins recipe has everything you need for a delicious breakfast on the go. Soft, velvety, and laced with freshly ground organic spices, these muffins are a delicious snack.
Muffin and Chai Glaze Directions:
1. Preheat oven to 350 degrees. Spray a 12-slot muffin tin with coconut oil cooking spray.
2. In a large bowl and using a sifter, sift together flour, chai spice, baking soda and salt, and set aside.
3. In a separate large bowl, combine bananas, honey, coconut oil, egg, turbinado sugar and vanilla extract. Stir with a whisk until everything is well incorporated.
4. Add oats to wet mixture and fold in with a spatula. Add flour mixture in two batches and fold until well incorporated.
5. Fill each muffin tin about full. Bake for 20-23 minutes, until golden brown and a toothpick comes out clean.
6. While muffins bake, make chai glaze: In a bowl, add confectioners' sugar, chai spice and milk. Using a whisk, mix to a smooth glaze.
7. Let cool, drizzle with chai glaze and serve. Muffins will keep in an airtight container for up to 5 days.
Chai Spice Directions:
1. In a spice grinder, grind peppercorns to a smooth powder. Add fennel seed and grind to a smooth powder again.
2. In a small bowl, add the freshly ground pepper and fennel, cinnamon, cardamom, ginger, nutmeg and cloves, whisking until well combined.
3. Store in an airtight container. Use as needed.
Muffin Ingredients
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons chai spice mixture
- 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 teaspoon Simply Organic Vanilla Extract
- 1/3 cup old-fashioned oats
- Coconut oil cooking spray, as needed
