Simply Organic Madagascar Pure Vanilla Extract - 59ml

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 way to get into the fall spirit. This is a great make-ahead breakfast or snack that you'll keep going back for.

Total Time:
35 mins

Hands-on Time:
20 mins

Makes:
12 muffins

Ingredients

FOR THE CHAI SPICE:
- 1 tablespoon Organic Whole Black Peppercorns
- 1 tablespoon Organic Fennel Seed
- 2 tablespoons Organic Ground Cinnamon
- 3 teaspoons Organic Cardamom
- 2 teaspoons Organic Ground Ginger
- 2 teaspoons Organic Ground Nutmeg
- 1 teaspoon Organic Ground Cloves

FOR THE MUFFINS:
- 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 Organic Vanilla Extract
- 1/3 cup old-fashioned oats
- coconut oil cooking spray, as needed

FOR THE CHAI GLAZE:
- 1 cup confectioners’ sugar
- 1/2 teaspoon chai spice mixture
- 2 tablespoons milk or milk alternative

Directions

TO MAKE THE CHAI SPICE:
- In a spice grinder, grind peppercorns to a smooth powder. Add fennel seed and grind to a smooth powder again.
- In a small bowl, add the freshly ground pepper and fennel, cinnamon, cardamom, ginger, nutmeg and cloves, whisking until well combined.
- Store in an airtight container. Use as needed.

TO MAKE THE MUFFINS AND CHAI GLAZE:
- Preheat oven to 350 degrees. Spray a 12-slot muffin tin with coconut oil cooking spray.
- In a large bowl and using a sifter, sift together flour, chai spice, baking soda and salt, and set aside.
- 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.
- Add oats to wet mixture and fold in with a spatula. Add flour mixture in two batches and fold until well incorporated.
- Fill each muffin tin about ⅔ full. Bake for 20-23 minutes, until golden brown and a toothpick comes out clean.
- While muffins bake, make chai glaze: In a bowl, add confectioners’ sugar, chai spice and milk. Using a whisk, mix to a smooth glaze.
- Let cool, drizzle with chai glaze and serve. Muffins will keep in an airtight container for up to 5 days.

CHEF SUGGESTIONS:
- Along with the chai spice mixture, make to or more recipe quantities of the dry ingredient mixture ahead of time for quicker prep when you want the muffins fast!
- For additional fresh-ground flavor in the chai spice, use 3 Organic Cinnamon Sticks, crushed, and 2 tablespoons Organic Whole Cloves in place of ground.