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!

Chai Spiced Banana and Chocolate Muffins, gluten-free

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

1. Preheat the Oven: Set your oven to 170°C for fan-forced, 190°C for conventional, or 375°F.

2. Mix Ingredients: In a large bowl, combine all the ingredients until well incorporated.

3. Prepare Muffin Tin: Lightly spray a 12-cup muffin tin with extra virgin olive oil, then evenly distribute the mixture into each muffin cup.

4. Bake: Place the tin in the preheated oven and bake for 25 minutes, or until golden brown.

5. 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.

Tip: These muffins are just as tasty the next day! Store them in an airtight container in the fridge, and enjoy them cold or at room temperature.

Have you tried this recipe?

Please leave me a rating and comment below, or share it with me at @CreateCookShare on

 Instagram  Pinterest  Facebook  TikTok   or YouTube

Chai Spiced Banana and Chocolate Muffins, gluten-free

Margaret Pahos @CreateCookShare