BANANA CHAI MUFFINS WITH APPLE BUTTER (GF, DF, PALEO)


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Chai is one of my favorite tastes and scents for colder weather, it’s so warming and calming to me. These chai banana muffins are inspired by warm chai lattes, and are topped off with sweet apple butter that’s way better than the store bought stuff. After you make the apple butter and the muffins are baking in your oven, your entire kitchen will smell like a fall candle. This recipe is perfect for slow, fall mornings and will make you get all the autumn feels! Not to mention everything is gluten-free and paleo!

Banana Chai Muffins and Apple Butter Ingredients

Bananas: Just like in banana bread, very ripe bananas should be used for the muffins in this recipe. The softer the better! And sweeter as well. If you have very large bananas you can use closer to one and half of them, and adjust for consistency if needed.

Eggs: Two slightly beaten eggs are used to bind together the ingredients in the muffin batter as it bakes. I have not tried this recipe with flax or chia eggs just yet, but let me know if you try it out!

Maple Syrup: Maple syrup is the main source of sweetness in the banana chai muffins, other than the bananas themselves. You’ll want to use a liquid sweetener to get the consistency of the muffins right, so you could try honey but coconut sugar or date sugar would not be best.

Coconut Oil: Coconut oil helps make the consistency of the muffins perfect. You can also use any other neutral oil in replacement like avocado oil or even olive oil if that’s all you have on hand.

Almond & Coconut Flour: The two flours you’ll need for the muffins are almond flour and coconut flour. There isn’t a great replacement for almond flour in most paleo recipes, so I wouldn’t recommend switching it, but if you need to skip the coconut flour just add more almond.

Chai Spice Mix: The chai spice mix to get that perfectly tasty chai flavor in your muffins consists of ground ginger, cinnamon, cloves, nutmeg, allspice and cardamom. There are some of my all time favorite spices! Check below in the recipe for the measurements.

Apples: You’ll need three apples for the apple butter, which makes about 1.5 to 2 cups of butter. You can multiply the recipe as needed to make more if you’d like, which I totally recommend! Freshly picked apples are not required but make this extra yummy.

Spices: The spices you’ll need for the apple butter are cinnamon, salt and nutmeg. The spices are very subtle but adds ton of flavor to the apple butter, making it so addicting and good on seriously everything!


How To Make Banana Chai Muffins and Apple Butter

Step One: Preheat oven to 350 and line a muffin tin with liners. In a mixing bowl, mash the ripe bananas until there are no large pieces left, then add in the beaten eggs, maple syrup, coconut oil, and vanilla.

Step Two: In a separate bowl, whisk together the almond flour, coconut flour, baking powder salt, and chai spice mix (see chai spice mix ingredients). Pour in the wet ingredients and mix until the batter is just combined.

Step Three: Spoon the batter into the muffin tin, filling each liner about 3/4 full. Top with a sprinkle of extra chai spice mix if desired, then bake for 24-30 minutes, until a toothpick comes out clean.

Step Four: To make the apple butter, add the core and chopped apples into a small saucepan with the water over medium-high heat until it comes to a boil.

Step Five: Add in the maple syrup, vanilla, cinnamon, salt and nutmeg. Stir everything, then reduce heat to medium-low. Set a timer for 35 minutes and stir every 5-10 minutes as the apples reduce.

Step Six: After everything is very soft, transfer the mix to a blender or food processor and blend until completely smooth. Use the apple butter to top off the muffins, and store in an airtight jar in the refrigerator for up to one week.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


BANANA CHAI MUFFINS WITH APPLE BUTTER (GF, DF, PALEO)

Recipe by Jenn Lueke
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes
Diet

Gluten-Free, Grain-Free, Vegetarian, Paleo

Chai is one of my favorite tastes and scents for colder weather, it’s so warming and calming to me. These chai banana muffins are inspired by warm chai lattes, and are topped off with sweet apple butter that’s way better than the store bought stuff. After you make the apple butter and the muffins are baking in your oven, your entire kitchen will smell like a fall candle. This recipe is perfect for slow, fall mornings and will make you get all the autumn feels! Not to mention everything is gluten-free and paleo!

Ingredients

  • BANANA CHAI MUFFINS
  • 2 ripe bananas

  • 2 eggs, lightly beaten

  • 1/3 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 1 tbsp vanilla extract

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1 tsp baking powder

  • 1 tsp salt

  • 3 tsp chai spice mix*

  • CHAI SPICE MIX
  • 1 tsp ground ginger

  • 1 tsp cinnamon

  • 1/4 tsp cloves

  • 1/4 tsp nutmeg

  • 1/4 tsp allspice

  • 1/4 tsp cardamom

  • APPLE BUTTER
  • 3 large apples, cored and chopped

  • 1/2 cup water

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1/2 tbsp cinnamon

  • pinch of salt & nutmeg

Directions

  • Banana Chai Muffins
  • Preheat oven to 350 and line a muffin tin with liners.
  • In a mixing bowl, mash the ripe bananas until there are no large pieces left, then add in the beaten eggs, maple syrup, coconut oil, and vanilla.
  • In a separate bowl, whisk together the almond flour, coconut flour, baking powder salt, and chai spice mix (see chai spice mix ingredients). Pour in the wet ingredients and mix until the batter is just combined.
  • Spoon the batter into the muffin tin, filling each liner about 3/4 full. Top with a sprinkle of extra chai spice mix if desired, then bake for 24-30 minutes, until a toothpick comes out clean.
  • Apple Butter
  • To make the apple butter, add the core and chopped apples into a small saucepan with the water over medium-high heat until it comes to a boil.
  • Add in the maple syrup, vanilla, cinnamon, salt and nutmeg. Stir everything, then reduce heat to medium-low. Set a timer for 35 minutes and stir every 5-10 minutes as the apples reduce.
  • After everything is very soft, transfer the mix to a blender or food processor and blend until completely smooth.
  • Use the apple butter to top off the muffins, and store in an airtight jar in the refrigerator for up to one week.

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