Fem365: Fitness. Food. Femininity.
I love banana bread and I love chai tea. This recipe combines the flavors in a moist, tender grain-free muffin. I have made these muffins quite a few times — at home in Germany, and now while my son and I are in the Pacific Northwest. We miss our daddy (my husband), who is holding down the fort in Germany, and we needed a taste of home. Banana Chai Muffins to the rescue… Comfort food for us!
Banana Chai Muffins
- 6 dates, chopped and covered in warm water for 10-15 minutes to soften
- 2 medium very ripe bananas
- 1 Tbsp pure vanilla extract
- ¼ cup coconut oil, melted
- ¼ cup honey
- 3 large (or 4 small) eggs
- 1 cup hazelnut meal/flour (I’m sure you could substitute blanched almond flour. I have used half hazelnut meal and half blanched almond flour with GREAT results)
- ¼ cup coconut flour, sifted
- ¼ cup tapioca starch
- 1 ½ tsp baking soda
- ½ tsp sea salt
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp cardamom
- ¼ tsp cloves
- ¼ cup raisins
Preheat oven to 350 F (175 C).
Drain dates and add to bowl of food processor along with banana. Process until smooth. Add vanilla, honey, and coconut oil and process until combined. Scrape sides of food processor, then add eggs and process until smooth.
Stir together all dry ingredients except raisins. When combined, add dry ingredients to food processor and process until smooth. Stir in raisins by hand.
Grease muffin tin with coconut oil or line with muffin cups. If using muffin cups (paper or silicone) I recommend spraying them lightly with cooking spray since these muffins tend to stick to the liners. Fill muffin cups ¾ full, then place in preheated oven.
Bake for 18-25 minutes until golden and the tops spring back when gently touched. The time will vary depending on oven type and temperature… I use a convection oven in Germany and things tend to bake faster than they do in a conventional oven.