Dark Chocolate Chai Banana Muffins

Sinful dark chocolate and the heady flavors of a chai latte are wrapped up in one heck of a banana muffin!

Dark Chocolate Chai Banana Muffins

Perfect for a cold winter morning or a weekend brunch.  These muffins are filled with dark chocolate chunks, the wonderful flavors of allspice, cinnamon, cloves, ginger, and a hint of vanilla, that make a wonderful chai spice, and lets not forget the banana that gives these muffins a sweet base.  Perfectly sinful with coffee or tea or even as an afternoon snack. 

During quarantine I've been baking a lot.  It's so easy to whip up these muffins on the weekend so we have something that's grab and go for our workday breakfast.  This recipe makes 6 perfect muffins.  For more, just double the recipe.  

What Ingredients do I need?

• 1 overripe banana
• egg
• milk
• canola oil or vegetable oil
• flour
• sugar
• baking powder
• salt
• chocolate chunks, chopped from a dark chocolate bar or purchased
• Vanilla Chai Spice  - (see Substitutions for other chai alternatives)

Substitutions and Variations

• Make mini muffins instead of regular sized muffins
• Double the recipe for 12 muffins
• Use liquid chai flavoring instead of a spice mix
• Make your own chai spice mix (see below in Kitchen Tips and  Notes)
• Add some mini chocolate chips
• Add some chopped pecans or walnuts for crunch 
• Substitute your favorite sweetener for the sugar
• Use yogurt instead of milk
• Use butter instead of canola oil
• Use 1/2 the amount of flour with whole wheat or white whole wheat flour.

Kitchen Tips and Notes

• Cooking time for mini muffins:   12-14 minutes
• Make your own chai spice blend:  1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamon, and 1/4 teaspoon all-spice.
• Muffins freeze well.  Wrap each one individually in cling wrap and freeze up to 3 months.
• Do not overmix your muffin batter. Overmixing causes your muffins to come out flat and tough

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Dark Chocolate Chai Banana Muffins


Yield:  6 - 8 regular muffins

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1 Tablespoon chai spice mix
1/3 cup dark chocolate chunks

Preheat oven to 400 degrees.  Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a rubber spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and chai spice mix.  Stir just until combined.  Do not over mix.  Fold in the dark chocolate chunks, leaving a few back to place on the tops of the muffins.

Using a cookie scoop, add batter to the individual muffin tins.  Add the remaining chocolate chunks on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the muffin tin.  Serve warm or at room temperature.