This is the second muffin recipe I've made that's chai flavored. The other recipe specifically called for chai teabags, and I liked that technique so much that when I found this recipe for Chai Spice Banana Bread I decided to sub in the tea again to see what happened. It turned out great, though you could possibly pump things up with more than one teabag's worth. I like muffins because they have built-in portion control. But aside from that, they really aren't health food, though some are healthier than others. These aren't bad as quick breads go.
If you need to swear off muffins or other goodies for your health, go in peace. But muffins are my own little protest against the fads and restriction diets that are so rampant on the Internet right now. I like Michael Pollan: Eat food. Not too much. Mostly plants.
"Mostly" means there's room for muffins, and also this:
OK, on to the show.
- 1 1/2 cups all purpose flour
- 1/4 cup white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 teabag's worth of chai tea (I used Stash)
- 1 1/2 cups mashed ripe banana
- 1/2 cup honey
- 1/4 cup oil
- 1/2 cup low-fat buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- Preheat oven to 350°F and spray or line 12 muffin cups.
- Whisk together flours, baking powder, baking soda, salt, and tea in a large bowl. Make a well in the center of the mixture.
- Combine banana, honey, oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined.
- Spoon batter into muffin cups and bake 18-21 minutes depending on your oven.
The original recipe calls for a brown butter glaze but we ate 'em plain. Enjoy!