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Article: 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
2 eggs⁠
3 mashed bananas⁠
1/4 cup plant based milk ⁠
1 tsp baking soda⁠
pinch salt⁠
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.⁠


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