Chai Spiced Banana and Chocolate Muffins, gluten-free

These Chai Spiced Banana Muffins are grain-free, sugar-free, gluten-free and incredibly delicious! You'll find this one-bowl muffin recipe to be your new favorite, it is simple to prepare, moist, and flavourful. No one will notice they're so healthy!

This recipe is a must-have for any kitchen. It’s a one-bowl wonder that’s as simple as it is delicious—you don’t even need a whisk (I just used a fork!). What makes this recipe truly special is the delightful blend of chai spice, hazelnut meal, and sweet banana. The flavors meld together beautifully, creating a treat that’s both comforting and enchanting. Plus, it’s ready in just 30 minutes!

These muffins are also perfect for meal prepping snacks, offering a wholesome alternative to sugar-filled store-bought varieties. Enjoy them fresh or grab one on the go for a quick, satisfying bite any time of day.

Chai Spiced Banana and Chocolate Muffins, gluten-free

Makes 12 medium size muffins or mini bundt cakes

Prep 10 minutes

Cook 30 minutes

INGREDIENTS

Muffins:

12-hole muffin or mini bundt tray

300g mashed banana (approx. 3 large bananas)

80g hazelnut meal (or almond meal)

30 ml extra virgin olive oil

3 eggs

3 tbsp coconut flour (or gluten-free plain flour)

1 tbsp psyllium husk

1 tsp apple cider vinegar

½ tsp baking powder

pinch of sea salt

½ cup dark chocolate drops (dairy-free optional)

Chai Spice:

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground clove

¼ tsp ground cardamom

INSTRUCTIONS

Preheat the Oven: Set your oven to 170°C for fan-forced, 190°C for conventional, or 375°F.
Mix Ingredients: In a large bowl, combine all the ingredients until well incorporated.
Prepare Muffin Tin: Lightly spray a 12-cup muffin tin with extra virgin olive oil, then evenly distribute the mixture into each muffin cup.
Bake: Place the tin in the preheated oven and bake for 25 minutes, or until golden brown.
Cool and Serve: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool for an additional 10 minutes before serving.