These healthy Banana Chai Spice Breakfast Muffins are made from a blend of oat + almond flour for a tender muffin full of chai spices. They are vegan, gluten free and free of refined sugars so you can be sure to start of your day on a healthy note! I love making a big batch of these so I can keep them in the freezer. Then when I want one, I pop it in the toaster oven or microwave for a quick and healthy breakfast. Are you looking for more quick and healthy breakfast recipes? Check out some of my favorites!BEST EVER Pumpkin MuffinsMonster Protein Breakfast CookiesGreek Egg Muffins
Ingredients
- 1 egg (or 1 flax egg = 1 tbsp flaxseed meal + 3 tbsp water)
- 2 ripe bananas, mashed
- 1 cup milk of choice
- 2 tbsp maple syrup
- 2 tablespoons melted coconut oil
- 1 ¾ cup oat flour
- ¾ cup almond flour
- ¼ cup coconut sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- ¼ tsp ground allspice
- ½ tsp sea salt
- optional: sugar in the raw for topping
Instructions
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- Combine flax and water and set aside to gel while you prepare the remaining ingredients if not using regular egg.
- In a small bowl, whisk together bananas, milk, maple syrup and coconut oil. Whisk in flax egg or regular egg.
- Add the dry ingredients directly into the bowl with the wet and whisk to thoroughly combine.
- Fill each muffin cup ¾ of the way.
- Top each muffin with a sprinkle of sugar in the raw.
- Bake on the center rack for 20-24 minutes until the center springs back when touched lightly or when a cake tester inserted into the center comes out clean.
- Cool in the muffin tin for 2 - 3 minutes, then transfer to a wire rack and cool completely or they will not set well and fall apart.
