Do you really need another chocolate chip banana muffin recipe? I say sure thing – why not? These chocolate chip chai banana muffins are pretty much perfection on a weekend morning — one bowl prep, very few dirty dishes, and 30 minutes later, you have a warm banana chocolate chip muffin with your coffee that elevates that cinnamon-cardamom-allspice mix of spices.
I mean, does it really get much better than that?
My kiddo has always been a muffin fan so I’ve tried a lot of different muffin recipes over the years. I tend to not stick with the same one for too long. It’s too much fun to experiment and try new options.
One thing he and I always come back to, though, is our love for banana chocolate chip muffins. I make this type of muffin consistently over pretty much any other muffin recipe. Part of the reason, I’m sure, is that I always have the ingredients on hand. (Those brown bananas go immediately into the freezer to await a future banana bread or muffin recipe.)
But we also just love the banana-chocolate combination. It’s definitely our jam and we never tire of it.
This recipe for chocolate chip chai banana muffins – based on a similar riff by HalfBakedHarvest.com – is a little different than my previous recipes for banana muffins here and here. I use coconut oil instead of vegetable oil or butter and honey is the sweetener instead of granulated sugar.
How do I make chocolate chip chai banana muffins?
The recipe is simple!
- Mix the wet ingredients together.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Bake in muffin cups for about 20 minutes at 350 degrees. F.
That’s it!
What can I substitute for honey?
Maple syrup would be a good substitute here – it has the same consistency and would give you a nice sweetness.
What can I substitute for coconut oil?
If you don’t have coconut oil or don’t want to use it, you can substitute the same amount of melted butter or vegetable oil. (Note, however, that I have tried either of these in the recipe.)
I don’t have any brown bananas!
No worries – you can actually bake those bananas on a baking sheet in the oven at 375 degrees F. for about 15-20 minutes. They will turn brown and be ready to use in this muffin recipe.
If you give these a try, let me know what you think! And be sure to save this graphic to Pinterest if you want to keep the recipe handy.
Have a great start to your week, friends!
xoxo – Lara
Chocolate Chip Chai Banana Muffins
Equipment
- mixing bowl
- Stand mixer (or hand mixer)
- Measuring spoons
- Muffin liners
Ingredients
- 3-4 Overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 2 extra large eggs (large eggs will also work here)
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground all-spice
- 1/2 teaspoon kosher salt
- 1-1/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Line 12 muffin tins with paper liners or spray the tin with cooking spray
- In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined.
- Add the flour, baking soda, cinnamon, ginger, cardamom, all-spice, and salt; mix until just combined.
- Fold in the chocolate chips
- Divide the batter among the prepared 12 muffin cups.
- Transfer to the oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the tin for about 5-10 minutes; then remove to a cooling rack.
- Serve warm and enjoy!
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