Banana chai muffins
Makes: 12
Prep time: 25 mins Total time: 
Recipe photograph by Ant Duncan
Banana chai muffins
These chunky muffins are fragrant from spices that are typically used to make chai
Makes: 12
Prep time: 25 mins Total time: 
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Nutritional information (per serving)
Calories
265Kcal
Fat
5gr
Saturates
5gr
Carbs
35gr
Sugars
18gr
Fibre
2gr
Protein
5gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g butter
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 125g light brown sugar
- 3 ripe medium bananas (about 300g peeled weight)
- 2 tsp vanilla extract
- 2 medium eggs, beaten
- 100ml milk
For the chai spice mix
- seeds from 12-16 cardamom pods, ground
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1⁄2 tsp ground nutmeg
- 1⁄4 tsp ground cloves
- 1⁄4 tsp ground allspice
For the topping
- 50g walnuts, chopped
- 25g porridge oats
- 30g demerara sugar
Step by step
Get ahead
The muffins keep for up to 3 days in an airtight container or can be frozen (they’re best warmed through slightly before serving)..
- Melt the butter and leave it to cool. Combine the ground spices for the chai spice mix in a small bowl.
- Preheat the oven to 190°C, fan 170°C, gas 5 and line a 12-hole muffin tin with re-usable silicone or paper cases (or use a silicone muffin mould).
- Mix 1 teaspoon of the chai spice mix and 1 tablespoon of the melted butter with the topping ingredients and set aside.
- Sift the flour, bicarb and a pinch of salt into a large mixing bowl and stir in the brown sugar and the rest of the chai spice mix, then make a well in the middle. In another bowl, mash the bananas to a pulp then mix in the rest of the melted butter, the vanilla, eggs and milk. Add the wet ingredients to the dry ingredients and fold together until just combined, making sure not to overmix.
- Spoon the muffin batter into the muffin cases (or the silicone muffin mould) and scatter over the walnut topping. Bake for 20-25 minutes until risen, golden and firm. Cool the muffins on a wire rack.
