Chai Chocolate Chip Banana Muffins
Tender and soft banana muffins with a cozy blend of fragrant chai spices and dark chocolate chips -- a delicious combination!
Ingredients
- 2 cups 284g all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground clove
- ½ teaspoon salt
- 1 cup 170g mini dark chocolate chips
- 2 large ripe bananas about 1 cup/240ml mashed
- ¾ cup 165g packed light brown sugar
- ½ cup 120ml whole milk
- ¼ cup 60ml vegetable oil
- 2 large eggs at room temperature
Glaze:
- ⅔ cup 80g icing sugar
- 1 tablespoon 15ml maple syrup
- 2 teaspoon 10ml milk
- Pinch of salt
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F and line the cups of a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, spices and salt until evenly blended. Stir through chocolate chips and set aside.
- In a large bowl, mash the bananas with a fork until smooth. Stir in brown sugar, then add milk and vegetable oil and whisk until combined. Whisk in eggs until smooth. Add dry ingredients all at once and stir together gently with a wooden spoon until just combined. Do not over-mix. A few small lumps are just fine.
- Divide batter evenly among prepared muffin cups, filling them to the rim. Sprinkle extra chocolate chips on top and bake for 18-20 minutes, until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.
- For the glaze, combine all ingredients in a bowl and spoon over the cooled muffins. Enjoy!
