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Banana Chai Muffins

These easy Banana Chai Muffins are super moist and filled with cinnamon, ginger, cardamom, cloves and nutmeg. An easy one-bowl fall breakfast made with ripe bananas!
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Course: Breakfast, Dessert, Snack
Keyword: Fall Recipe, Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 5 minutes
Servings: 12
Author: katerinafaith

Equipment

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 large very ripe bananas mashed
  • 1 large egg beaten
  • ⅓ cup neutral oil
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F and line a standard 12-cup muffin pan with muffin liners. (For larger, bakery-style muffins with oversized tops, use only 6 liners, leaving an empty cup between each muffin).
  • In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
  • Whisk until everything is evenly distributed. This is especially important with the spices so you get that chai flavor throughout every muffin.
  • Add the mashed ripe bananas, egg, neutral oil, and vanilla extract directly to the dry ingredients.
  • Gently fold everything together until just combined. Try not to overmix! A few small streaks or lumps in the batter are completely fine. Overmixing can develop too much gluten and give you tougher, denser muffins rather than that soft texture we're looking for.
  • Divide the batter evenly between your prepared muffin cups.
  • **Make bakery-style muffins: For 6 extra-large muffins with big, crispy muffin tops, fill every other muffin cup all the way to the top, leaving an empty cup between each muffin. This gives the batter more room to spread as the muffins rise, creating those gorgeous oversized tops. Because the muffins are larger, they may need a few additional minutes in the oven, so bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Bake at 350°F for 20–25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Remove the muffins from the oven and carefully transfer them to a wire cooling rack. Let cool for 5–10 minutes before enjoying.