Chai Spiced Banana Muffins
CHAI SPICED BANANA MUFFINS
Dairy free + Refined sugar free
(could be made GF and vegan- sub for GF flour and flaxseed)
1/3 cup melted coconut oil
1/3 cup honey
3 mashed bananas
1/4 cup plant based milk
1 tsp baking soda
2 tsp chai latte powder, plus 1 tsp to sprinkle on top
1 3/4cups whole wheat flour
1/3 cup oats
Preheat the oven to 165 degrees Celsius
Grease a 12 cup muffin tin with coconut oil
In a large bowl, beat the coconut oil and honey together with a whisk.
Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and chai powder
Add the flour and oats to the bowl and mix just until combined.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
Sprinkle the tops of the muffins with a small amount of chai powder
Bake muffins for 22 min, or until a knife comes out clean.
Place the muffin tin on a cooling rack to cool.
These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
They keep well in the freezer for up to 3 months.