My guess is at some point in the last few weeks, you’ve had a bunch of bananas on your counter starting to go brown. Am I right? If so, you’re in the right spot – it’s time for you to whip up a batch of these chai-spiced banana muffins. These soft and fluffy muffins are packed with the flavors frequently found in your favorite mug of tea: cinnamon, cardamom, ginger, and allspice.
As a bonus, this recipe uses just a third a cup of honey to help sweeten the whole batch, so there’s only 8 grams of added sugar in each muffin.
Note: Honey should not be served to infants under the age of one. If you’re looking for a muffin recipe for your little one, I recommend these baby banana muffins instead!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Bananas – You want bananas with ample brown spots, or even possibly turning a bit black in spots. These are soft and easy to mash, and also offer a bit more sweetness for the recipe.
- Olive oil – I have found that olive oil works exceptionally well in banana muffins, and I like that it’s a healthier oil choice. You can easily substitute with vegetable oil or avocado oil though if that’s what you have on hand.
- Chocolate chips – While most common brands contain milk, you can find a few dairy-free options on the market. My personal favorite is Enjoy Life dark chocolate morsels. Their semi-sweet chocolate chunks are also great for this recipe.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is super easy to make!
Start by mashing your bananas and whisking them together with the olive oil, honey, eggs, and vanilla.
In another bowl, combine the flour, cinnamon, cardamom, ginger, allspice, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
Pour into a muffin tin and bake at 350 degrees F for about 16-19 minutes. When a toothpick pulls clean from the center of a muffin, they are done. Let cool in the pan for about 10 minutes, then remove to a cooling rack.
Store in an airtight container at room temperature for up to 2-3 days, or freezer for up to 3 months for longer storage.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy-free and nut-free. As long as you choose chocolate chips that are soy-free, this recipe also fits those needs.
This recipe does contain wheat/gluten (in the flour) and eggs (in the eggs). To make wheat/gluten free, use your favorite measure-for-measure gluten free flour blend in place of the all-purpose flour. I have not tested making this egg free, so I can’t confirm if substitutions will work for that (though I typically will use flax eggs if I’m making an egg-free muffin recipe).
More Overripe Banana Recipes
If you’re looking for more recipes to use up those browning bananas on your counter, be sure to give one of these a try:
- Banana protein muffins
- Dairy-free banana cake
- Banana peanut butter bars
- Peanut butter banana nice cream pie
- Fluffy banana pancakes
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Chai-Spiced Banana Muffins
Ingredients
- 3 overripe bananas, mashed
- ⅓ cup olive oil
- ⅓ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 ⅔ cups flour
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- ½ tsp ground allspice
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup dairy-free chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Line a muffin tin with paper liners or grease the tin.
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In a large bowl, combine the mashed bananas, olive oil, honey, eggs, and vanilla. Whisk until well combined.
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In another mixing bowl, combine the flour, cinnamon, cardamom, ginger, allspice, baking soda, and salt. Stir until well combined.
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Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
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Portion the batter into the prepared muffin tin. Bake at 350 degrees F for 16-19 minutes, or until a toothpick pulls clean from the center. Let cool in the pan for 10 minutes, then remove to a cooling rack. Enjoy!
Recipe Notes
Nutrition analysis (approximate per muffin): 258 calories, 13 g fat, 5 g saturated fat, 215 mg sodium, 37 g carbohydrate, 3.5 g fiber, 17.5 g sugar, 8 g added sugar, 4 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 24%, Potassium: 6%
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