One Bowl Chocolate Chunk Chai Banana Muffins
Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 60 ml melted coconut oil
- 84 g honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 360 ml whole wheat pastry flour, or all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground all-spice
- ½ teaspoon kosher salt
- 240 ml semi-sweet or dark chocolate chunks
Salted Honey Butter
- 57 g salted butter, at room temperature
- 42 g honey
- ½ teaspoon flaky sea salt
Instructions
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Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.2.
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In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined.
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Add the flour, baking soda, cinnamon, ginger, cardamom, all-spice, and salt, mix until just combined.
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Fold in the chocolate chunks. 3.
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Divide the batter among the prepared muffin cups.
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Transfer to the oven and bake for 20-22 minutes or until a toothpick inserted into the centre comes out clean.4.
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Meanwhile, make the honey butter.
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In a small bowl, combine the butter, honey, and salt. 5. Serve the muffins warm or at room temperature smeared with honey-butter.
Notes
To Make Gluten Free: Use an equal amount of your favourite gluten free flour blend in place of the all-purpose flour. I recommend Cup960 ml gluten free flour.
Storing: these muffins keep well for 3-4 days at room temperature.
Nutrition
**Serving size** 1 serving
**Calories** 262 kcal
Imported from Mela.
