Chai Banana Muffins – Just Like Your Favorite Coffee Shop Makes!

You’ll love these delicious chai banana muffins topped with a crunchy brown sugar and oats crumble! They’re delicious for breakfast, as a mid-morning snack, or even for after school. Try them today!

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Top view of four Chai Banana Muffins with brown sugar and oats crumble topping

Indulging in treats at my favorite coffee shop is rare. But I do try to make it a point to stop in when they start making their fall treats. On a recent trip, I picked up an apple chai muffin and my taste buds were in pure heaven.

At home, I love using what I have on hand to create recipes and decided to use up an aging bunch of bananas sitting on my counter. A standard batch of banana bread simply wasn’t going to cut it for me this week. I wanted plenty of flavor and something that could double as a quick breakfast option. Those muffins at my favorite coffee shop popped into my mind and I thought, why not make some with the bananas?

If you prefer, you can purchase a premixed chai seasoning instead of all the individual seasonings. But I keep a little bit of everything in my kitchen cabinets, so that is why they are listed individually in the recipe.

These chai banana muffins are perfect to enjoy for breakfast with a cup of coffee or hot tea (a Chai Tea Latte is my favorite — go figure, right?!), but they are also a tasty mid-morning or afternoon snack for a pick-me-up. They are best enjoyed fresh and warm out of the oven! Feel free to warm them in the microwave for a few seconds and add a bit of butter for a heartfelt treat.

Muffins with crumble topping

Ingredients and Tools Needed to Make Chai Banana Muffins:

  • Stand mixer or large bowl & hand mixer
  • Silicone spatula
  • Measuring spoons
  • Small & medium mixing bowls
  • Potato masher (or something similar to mash bananas)
  • Baking cups/liners
  • Cookie or ice cream scoop
  • Muffin pans
  • Cooking spray
  • Eggs
  • Brown sugar
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Chai spice mix or ground cinnamon, ginger, nutmeg, cloves, allspice, cardamom, black pepper
  • Butter
  • Brown sugar
  • Old-fashioned oats

How to Make Chai Banana Muffins:

Line a muffin pan with paper liners. Lightly spray with non-stick cooking spray and set aside. (see note)

Preheat your oven to 325°F. Place the rack in the upper half of the oven.

Place your eggs in a large mixing bowl or in the bowl of a stand mixer. Beat for 5 minutes on high speed. They will be very light and fluffy!

Smash your bananas until smooth and creamy in a small mixing bowl. Set aside.

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and spices. Set aside.

Add brown sugar and vanilla extract. Beat for two minutes at medium speed.

Add the smashed bananas and beat for another two minutes at medium speed.

Add your softened butter and beat until fully incorporated and the mix is fluffy. This takes 2 to 3 minutes.

Scrape the bowl and beat again for 1 minute.

Slowly add the flour mixture in batches, mixing thoroughly after each addition. After the last bit is added, mix until just incorporated.

Using a large cookie or ice cream scoop, divide evenly among your baking cups.

In a medium mixing bowl, combine the brown sugar, old-fashioned oats, spices, and cubed butter. Use a fork to combine and create a crumbly mixture.

Sprinkle evenly on the top of the muffins.

Bake for 30-35 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

Remove from oven and let cool for 5 minutes. Remove from pan and enjoy warm with butter.

Muffins can be stored in an airtight container for up to 2 days.

Top view of individual muffin
Top view of individual muffin
Yield: 12 Large Muffins

Chai Banana Muffins

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

You'll love these delicious chai banana muffins topped with a crunchy brown sugar and oats crumble! They're delicious for breakfast, as a mid-morning snack, or even for after school. Try them today!

Ingredients

  • 2 large eggs, room temperature
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups mashed bananas
  • 2½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoons ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground black pepper
  • 6 tablespoons of butter, softened

Optional: Brown Sugar & Oats Crumble Topping

  • ½ cup brown sugar
  • ½-1 cup old-fashioned oats
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground black pepper
  • 2 tablespoon butter, softened and cubed

Instructions

    Line a muffin pan with paper liners. Lightly spray with non-stick cooking spray and set aside. (see note)

    Preheat your oven to 325°F. Place the rack in the upper half of the oven.

    Place your eggs in a large mixing bowl or in the bowl of a stand mixer. Beat for 5 minutes on high speed. They will be very light and fluffy!

    Smash your bananas until smooth and creamy. Set aside.

    In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and spices. Set aside.

    Add brown sugar and vanilla extract. Beat for two minutes at medium speed.

    Add the smashed bananas and beat for another two minutes at medium speed.

    Add your softened butter and beat until fully incorporated and the mix is fluffy. This takes 2 to 3 minutes.

    Scrape the bowl and beat again for 1 minute.

    Slowly add the flour mixture in batches, mixing thoroughly after each addition. After the last bit is added, mix until just incorporated.

    Using a large cookie or ice cream scoop, divide evenly among your baking cups.

    In a medium mixing bowl, combine the brown sugar, old-fashioned oats, spices, and cubed butter. Use a fork to combine and create a crumbly mixture.

    Sprinkle evenly on the top of the muffins.

    Bake for 30-35 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

    Remove from oven and let cool for 5 minutes. Remove from pan and enjoy warm with butter.

    Muffins can be stored in an airtight container for up to 2 days.

Notes

I use a regular liner then place tulip paper liners inside of them. Banana muffins often get too dark on the bottom and dry out. This helps prevent that!

The topping is optional. These are still delicious without it!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 313Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 331mgCarbohydrates: 54gFiber: 2gSugar: 27gProtein: 5g

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You'll love these delicious chai banana muffins topped with a crunchy brown sugar and oats crumble! They're delicious for breakfast, as a mid-morning snack, or even for after school. Try them today!

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