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. This recipe is perfect for slow, fall mornings and will make you get all the autumn feels!
Here’s what you’ll need:
For the chai muffins
- 2 ripe bananas
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tbsp vanilla
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tsp chai spice mix*
- 1 tsp cinnamon, for topping
For the apple butter
- 3 large apples, cored and chopped
- 1/4 cup water
- 1/4 cup apple cider
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1/2 tbsp cinnamon
- pinch of nutmeg
- pinch of salt
In a small bowl, whisk together the mashed ripe bananas, eggs, maple syrup, coconut oil and vanilla. In a large separate bowl combine the remaining dry muffin ingredients.
Pour the wet ingredients onto the dry ingredients and mix until fully incorporated.
Spoon the batter into a muffin tin with liners until about 3/4 full and top with a sprinkle of cinnamon. Bake for 22-28 minutes, until a toothpick comes out clean.
To make the apple butter, combine all of the ingredients in a saucepan and bring to a boil. Stir and reduce heat to medium-low for 30-40 minutes, stirring every 5-10 minutes.
Transfer the mix to a blender or food processor and blend until smooth to make the butter. Use to top the muffins and store in a jar in the refrigerator for up to 1 week.
BANANA CHAI MUFFINS WITH APPLE BUTTER
Ingredients:
For the chai muffins
- 2 ripe bananas
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tbsp vanilla
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tsp chai spice mix*
- 1 tbsp cinnamon
For the apple butter
- 3 large apples, cored and chopped
- 1/4 cup water
- 1/4 cup apple cider
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1/2 tbsp cinnamon
- pinch of nutmeg
- pinch of salt
Instructions:
- In a small bowl, whisk together the mashed ripe bananas, eggs, maple syrup, coconut oil and vanilla.
- In a large separate bowl combine the remaining dry muffin ingredients. Pour the wet ingredients onto the dry ingredients and mix until fully incorporated.
- Spoon the batter into a muffin tin with liners until about 3/4 full and top with a sprinkle of cinnamon. Bake for 22-28 minutes, until a toothpick comes out clean.
- To make the apple butter, combine all of the ingredients in a saucepan and bring to a boil. Stir and reduce heat to medium-low for 30-40 minutes, stirring every 5-10 minutes.
- Transfer the mix to a blender or food processor and blend until smooth to make the butter. Use to top the muffins and store in a jar in the refrigerator for up to 1 week.
*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