Banana Chai Muffins
The inspiration for today’s recipe is from Pinterest @naturalchow. Easy, moist, tasty. Easy to make with few ingredients and quick to bake in just 20 minutes. Full of sweet almond banana flavor these dairy free muffins are super moist. And just the perfect amount of chai spice is hiding in that chai tea bag. Who knew?! Great breakfast to go! Great lunch box treat! Great anytime treat! This banana chai muffin recipe is a keeper!!
Ingredients
- ½ cup (1 stick) salted butter (or coconut oil)
- 1 cup unbleached pure cane sugar
- 2 large eggs
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 bag chai tea (or 1 teaspoon chai spice)
- 3 medium bananas, ripe
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400 degrees F. Line a muffin pan with paper or silicone liners, or grease with oil.
- Melt the butter in a small saucepan over medium heat.
- Pour the sugar into a large bowl. Pour the melted butter into the bowl with sugar and stir to combine. Add the eggs, milk, vanilla extract, and the contents of the chai tea bag. Whisk to combine.
- Peel the bananas and, in a small bowl, mash them with a fork or potato masher. Add them to the other wet ingredients and stir to combine.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and stir just until combined. Try not to overstir, as this will result in dense, chewy muffin.
- Scoop the batter into the prepared muffin tin and fill each muffin cup ⅔ of the way.
- Place the pan in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Place the muffins on a cooling rack to cool for 5 minutes before serving.