One Bowl Chocolate Chunk Chai Banana Muffins.
The best and (easiest) One Bowl Chocolate Chunk Chai Banana Muffins …for your Friday chocolate fix. One bowl, pantry staple ingredients, super quick to mix up, healthy…ish, and SO DELICIOUS! That sums up these warming banana muffins in a nutshell, they’re the perfect muffin to bake up this weekend. With over-ripe bananas, good honey, chai spices, and your favorite dark chocolate bar, these are going to become your favorite weekend muffins. A sweet treat for breakfast, a yummy afternoon snack, or even a late-night dessert…with an extra smear of salted-honey-butter.
Just because it’s January and we’re all focusing on enjoying healthier foods doesn’t mean we should deprive ourselves of the sweeter things in life. At least that’s the thinking around here. I know some will argue this, but as far as healthy desserts, these muffins are the perfect wholesome treat to enjoy any day of the week.
With my mom being the dessert lover that she is, it’s been ingrained in me to always want something a little sweet after dinner. Sometimes that’s something as simple as a piece of fruit, or a banana with a couple squares of dark chocolate, or maybe a warm mug of hot chocolate. Just something a little sweet.
But when I have super ripe bananas, I LOVE baking banana bread. Last year I perfected the BEST loaf of banana bread. And this year I’m sharing the BEST banana muffin…that’s sweet, moist, perfectly spiced with winter chai spices, and heavy on the dark chocolate. These are healthy…ish and a great January treat.
The secret to a really good banana muffin?
Overripe bananas. I’m talking completely brown, almost black, mushy bananas that look far past their prime. The bananas that you’re sure you should have tossed? Yup, those are the bananas you should use for your muffins. I call them banana bread bananas.
When the bananas are super brown, they’re the sweetest they’ll become. They have extra moisture and are soft and easy to incorporate into your muffin batter. If you use a green banana, your muffins won’t be nearly as moist or sweet. So brown bananas are KEY.
The details.
As mentioned, these muffins are the easiest. You need only one bowl, pantry ingredients, and less than an hour of time. You’ll start with the wet ingredients. Mash up the bananas, add melted coconut oil for moisture, honey for additional sweetness (plus added health benefits), eggs for a perfect texture (and even a bit of protein), and vanilla for flavor.
Then stir in the dry ingredients. For my muffins, I like using white whole wheat flour. I always find that it bakes up so nicely and never leaves my baked sweets dry or crumbly. Of course, you could use your favorite gluten-free flour blend too.
Now, the spices. I love using the warming spices commonly used in chai tea… cinnamon, ginger, cardamom, all-spice, and nutmeg. It’s the time of year when things are bitter cold, so these warming spices are what I crave when baking. Plus, cooking and baking with spices is not only incredibly healthy (spices are full of antioxidants that help fight off those winter colds and keep us healthy), but they also make your home smell amazing too.
Once the dry ingredients have been mixed into the wet, stir in the dark chocolate chunks. And that’s it – done. Now you have chai-spiced banana muffin batter. Time to bake.
Let’s talk about that salted honey butter…
The muffins only take about twenty or so minutes to bake, but while they’re baking you should make yourself some salted honey butter. Is it absolutely necessary? No not at all, but will it make your muffins feel extra special and even more delicious? Definitely!
What’s not to love about creamy butter, sweet honey, and a pinch of flaky sea salt? It’s just what your healthy..ish banana muffin needs. Trust me on this.
The plan? Enjoy the first Friday of January by staying in tonight and baking up these easy muffins. Fingers crossed it’s a snowy night for you all too. Because I must say, these muffins are especially delicious on cold and snowy Friday nights. The best tip I can give you? Eat these warm, right out of the oven with the chocolate all gooey, along with a good smear of salty honey butter too.
Also, double the recipe. Make a double batch tonight and saving the leftovers for a quick weekday breakfast or afternoon snack. Or? Gift the extra batch to your neighbor, best friend, or whoever you pass on the street. January can be a bit of a depressing month with the short, cold days and the holidays behind us. It’s always nice to do something thoughtful for others, even if it’s as simple as baking (delicious) banana muffins.
If you make these one bowl chocolate chunk chai banana muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
One Bowl Chocolate Chunk Chai Banana Muffins
One bowl, pantry staple ingredients, super quick to mix up, healthy…ish, and SO DELICIOUS!
Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour, or 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 cup semi-sweet or dark chocolate chunks
Salted Honey Butter
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
- 1/2 teaspoon flaky sea salt
Instructions
-
1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.
2. 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 chunks.
3. Divide the batter among the prepared muffin cups. Transfer to the oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and salt.
5. Serve the muffins warm or at room temperature smeared with honey-butter.
Recipe Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these muffins keep well for 3-4 days at room temperature.
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Fab recipe- Perfect for some January baking with small people- my son will love these (as will I ?) thanks!
Thank you! I am so glad you tried them! xTieghan
What are your thoughts on using frozen overly ripe bananas? I have a stash in the freezer for smoothies, but I’m hoping it would work here too.
Hi Lynn! Yes, you can use your frozen bananas, just let them thaw a little so you can mash them up. That will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Chocolate just makes banana bread/muffins. It adds so much flavor.
Agreed! Thank you Charlotte! xTieghan
they look really good
Thank you Ruth! xTieghan
These look amazing! What do you recommend substituting in if I don’t have coconut oil on hand? Would butter work instead?
HI! Melted butter will work wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could you make these in a loaf pan instead of as muffins? How would you adjust the oven temperature/baking time? They look delish!
Hi Liz! Follow the directions for the below recipe, but add the chai spices. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://dev.halfbakedharvest.com/chocolate-chunk-coconut-banana-bread/
Lets talk about these pillowy soft, beautifully spiced muffins. I made them this morning and they were spectacular. I did do one modification and that was to leave out the honey. My banana’s were joining the dark side so I slid them into the oven and baked them in their skins which releases even more sweet heavenly banana goodness. What can I say but THANK YOU for another brilliant recipe.
I am so glad this turned out so well for you Cindy! Thank you so much for trying this! xTieghan
One of your commenters asked about using frozen over ripe bananas and I did a second batch with previously frozen bananas and it worked just fine
Thank you so much Cindy! xTieghan
Guess you could call me a convert! I made these muffins today and your one skillet creamy sun dried tomato chicken orzo last night and both were freaking amazing. My muffins baked in 19 mins and I noticed one small typo in step 4 (you wrote cinnamon instead of honey). Thanks very much, can’t wait to make more and will be looking into your cookbook.
I am so glad you loved both of those recipes!! Win win! Thank you so much Emily! xTieghan
Oh my gosh these look incredible! 100% making them over the weekend!
Paige
http://thehappyflammily.com
Thank you Paige! xTieghan
Mine are in the oven right now and smell incredible! Thanks for a yummy and super simple recipe! Happy January 🙂
Happy January Tanvee! I hope these turn out amazing for you! xTieghan
Heaven is that bowl of honey butter in the world’s most perfect light.
I can NOT wait to make these!
Thank you Libby! I am so glad you loved these! xTieghan
Hi Tieghan- these look great! I don’t have coconut oil on hand. Is there another oil that I can substitute? Thanks and Happy New Year!
Hi Sarah! You can use melted butter to replace the coconut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
You are killing me with these muffins! As much as I want to eat less sweet breads (beginning Monday), you’ve managed to make these muffins sound extra healthy! Plus, I have ripe bananas waiting for me when I return home tomorrow (currently in Tahoe enjoying snowy, mountain days).
Once I make them and share, which I will so I don’t eat them all, I’ll post my review (which I’m sure will be like all my reviews . . .delicious!).
Haha thank you so much Theresa! I am so glad you like this recipe! I hope it turns out amazing for you! xTieghan
Chocolate and chai is one of the best combos! Saving these for my next weekend baking session.
Agreed! I hope these turn out well for you Elizabeth! xTieghan
These were super delicious and easy! I wasn’t able to taste the spices very much so next time I might double them.
I am really glad you enjoyed this! I hope it turns out even better for you next time! xTieghan
Could almond flour be used as a substitute for the flour?
HI! I have never made this with almond flour so I can’t really say how it will turn out. If you need to make GF, I recommend Cup4Cup flour blend. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
SO delicious! I am GF and modified these by using 1 part Betty Crocker Rice Flour Blend, 1 part oat flour, and 1 part ground flax seed as flour replacement (flax and oat great for muffins). The chocolate and spices are incredible. Seriously improves a regular old banana muffin.
I am really glad this turned out so well for you Mado! Thank you for trying it! xTieghan
These turned out fantastic! I used Nestle’s new Espresso-flavored chocolate chips and they worked AMAZING with these chai-spiced muffins! Will be making again for sure!
Thank you Lauren! I am so glad this turned out so well for you! xTieghan
Just made these tonight and they were a hit with my kids!
Thank you Jennifer! xTieghan
Hi cant wait try this but can you substitute the coconut oil?
Hi Laura! You can use melted butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! I’d love to make these vegan. Any recommendations for substituting the eggs?
HI! I have not test this, but I would recommend trying either a flax or chia egg. Again, have not test the recipe this way so hard to say how it will turn out, but I think it could work. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made over the weekend and took to work- they were a HIT to say the least. Used Bob’s Mill paleo flour instead of wheat flour. My first time baking with that flour so I was a little nervous. The coconut oil seemed to make them more oily than other muffin recipes and I ended up sticking them back in the over after the first 20 min because I couldn’t tell if they were done. But everyone loved them, so I’ll be making these again.
Thank you so much Emmaline! I am so glad these were a hit!! xTieghan
These came out perfectly!
Yes! So glad to hear that Emily! Thank you! xTieghan
Hi there! Do you have a substitute for the coconut oil? My husband is allergic to coconut. Would canola or vegetable oil work too? Thank you! They look so delicious 🙂
Hi Amanda! I would use melted butter or canola oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My mouth has been watering for days! I am on Weight watchers and really want to come up with a way to make these without it taking up a third of my points for the day. Are there any substitutions you could recommend to decrease the calories? Thoroughly enjoy all of your recipes. NYE we tried your spicy herb chimmichurri butter! To die for!
Hey Sarah! I would recommend omitting the honey and coconut oil. The muffins still bake up nice, but are little less sweet. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! I’d like to bake these in the morning but I’m out of coconut oil–Can you recommend what to substitute (I have butter, olive oil, canola oil, and grapeseed oil)? Thanks!
Hi Rosa! I recommend using melted butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The texture and flavor of these were awesome! As a previous poster said, I found that I couldn’t really taste the chai flavour, so I think I’d increase the spices next time.
Thank you so much Heidi! I am so glad this turned out well for you! xTieghan
Fabulous recipe for a January bake.
Also good with choc hazelnut spread and butter ? xx
I am so glad you loved these muffins! Thank you Kelly! xTieghan
Looking forward to trying these! Do you have any recommendation for a substitute for cardamom? Thank you!
Hi Paige! You can just omit the cardamon, the muffins will still be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi there! I cannot wait to make this recipe. I’m wondering if you bake this as bread instead of muffins, if the oven temperature or cooking time need to be adjusted? Thanks so much in advance!
Hi Jessie! You should leave the oven temp at 350 and bake the bread for 45-50 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe was absolutely delicious!! Would highly recommend!
Thank you so much Emily! I am so glad you loved this! xTieghan
Just made these, they are delicious on their own- but with the honey butter? Amazing!!
I’ve made so many of your recipes and every one has been a keeper. Keep up the great work!
I am so glad you loved this!! Thank you Laurie! xTieghan
I made these tonight and they’re so delicious! I followed the recipe exactly and it was so simple and they turned out great. I also made the hazelnut brownies from HBH Super Simple tonight and OMG! You’re a genius!
Awh you are too kind! I am so glad you loved these and the brownies! Thank you so much Krystal! xTieghan
I followed all the directions except I changed up the flour and used 1 cup of whole wheat flour and 1/2 cup almond flour, and it still turned out great!
Thank you Allie! xTieghan
I used gf flour blend, and they are so delicious! Also combined half dark chocolate chunks with semisweet chips, and of course chocolate is great!
Its the best! I am so glad you enjoyed these muffins, Rebecca! Thank you for trying them! xTieghan
Yum. Just made these. Subbed 1 c white whole wheat flour and 1/2 c all purpose. Wonderful straight out of the oven.
Thank you so much Vanessa! xTieghan
These were easy to make and so very delicious. A huge hit with the family this morning!
I am so glad to hear that! Thank you for trying these Stephanie! xTieghan
Super excited to make these! Can you substitute the coconut oil for butter or the honey for sugar?
Hi Aiden! Yes, both subs will work. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Alright, either I’m a magician or this recipe is fool proof.. totally forgot I had no eggs.. thankfully it was the last ingredient I was planning on adding in so decided to push through.. tossed in about a cup of applesauce to wet mix and 1/2 cup of flax seed meal to dry and these puppies came out beautifully! Rose into, tall, fluffy, moist wonderfulness! Thanks!
Hi Kailey! I am so glad this recipe still turned out so well for you! Thank you so much for trying it!! xTieghan
Next time I’ll double the spices. I didn’t get much chai flavor.
Of course! I hope you love these more next time, Linda! xTieghan
I was afraid while making these muffins that theywould be taste too “healthy” you know like not sweet, not soft, not an actual muffin, but I am happy to say I was very wrong! These were GOOD! Sweet enough, tasty enough, satisfying enough, everyone loved it! Another keeper!
That is so great! Thank you for trying these muffins! I am so glad they turned out so well for you! xTieghan
What size muffin tin should I use? As in a smaller one I would also use for cupcakes or the ones sold (here in Ireland anyways) as jumbo muffin tins that make the same size as you would get in a cafe
Hi Eva! I use a smaller one (one you would use for cupcakes). Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
LOVE this recipe. I added pecans to the top of the muffins when baking, and add cinnamon, ginger, and cardamom to the honey butter. These are fabulous! I used silicone baking cups, and the baking time was about 28 minutes.
Amazing! Thank you so much Jaid! xTieghan
For all gluten free people, I replaced the flour with bob’s red mill one-to-one gluten free baking flour and they came out PERFECTLY! My new go to muffin recipe for sure 🙂
Aw that is so amazing to hear! Thank you so much for trying this Megan! xTieghan
I was honestly pretty skeptical about the flavour combo of these spices plus banana plus chocolate, but these are GOOD. Will definitely make them again. Thanks and yum!
Thank you Erin!! I am so glad you enjoyed these muffins! xTieghan
No judging but I just made these to go with soup tonight! I know, chocolate chips with dinner?! But seriously….It’s a cold, snowy night. All bets are off in favor of fun comfort food. Snuck one right out of the oven to taste-test. So yummy! And I love that they don’t have any processed sugar. 🙂
Haha no judgment ever!! I am so glad this paired well and you enjoyed it!! xTieghan
Made these wonderful muffins this morning minus the chocolate but with the addition of pecans. They were absolutely delicious. Perfect for a cold, snow covered day in Santa Fe. Thank you!
Thank you so much Regina! That is so great to hear! xTieghan
These muffins turned out wonderfully! Made them for a “breakfast for dinner” party; everyone went back for seconds, and some for thirds. I followed the recipe exactly except I used the Trader Joe’s gluten-free all purpose flour because one of the partygoers is gluten free. The salted honey butter was a wonderful finishing touch, I’ll have to use it for other baked goods.
The smell is amazing as they are baking—that alone makes it worth it. <3
Thank you so much Danielle!! I am so glad this recipe turned out so well for you! xTieghan
These muffins are the bomb dot com. I thought about skipping the salted honey butter and am so glad I didn’t. YUM!
Thank you Larkin!! Really happy to hear that! xTieghan
Would this recipe work as a bundt cake?
Hey Laura! I have not texted it, but I would imagine that could work. I would try baking for 30 minutes and see how that goes! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made these this weekend. They are really good, but we thought the chocolate overwhelmed the banana flavor just a bit. I will make them again, but probably reduce the amount of chocolate. This result really surprised me, because I love chocolate, I love bananas, and I love them together.
Hi! I am glad this turned out so well for you! I hope you enjoy it even more with less chocolate chips! Thank you for trying! xTieghan
Teighan,
My husband can’t eat chocolate (I know, a tragedy!). Can I simply omit it?
Hi Stacey! Yes, just omit! These will still turn out great for you! Let me know if you have any other questions! xTieghan
These muffins are incredible! I waited until our bananas were really dark – like, unpleasant to peel them because they were so mushy – and I feel like it made all the difference! The muffins are so flavorful and combined with the spices, they made our whole house smell incredible. Thanks, Tieghan!
Oh I am sure they were so sweet! That is so great! Thank you Hannah! xTieghan
My neighbor sent me this recipe and told me I just had to make them. I’m so glad I did, they are delicious! I’ve tried at least a dozen banana muffin recipes and this is my new #1 Well done!
Amazing! I am so glad you loved this Melissa! Thank you so much! xTieghan
These turned out perfectly! So delicious. Thank you!
Thank you so much Brenna! xTieghan
I tried this recipe today, very skeptical because I don’t like banana baked goods but in this time of covid, I felt we shouldn’t waste food….anyway this recipe is amazing! My toddlers loved it and I felt guilt free about giving it to them. Thank you for your amazing recipes, in this difficult time, and always. I’m no recipe follower (I prefer to use recipes as inspiration) but this is the third recipe of yours that has absolutely nailed it with my whole family. I will happily follow all your recipes word for word. I think the work that you do is so important and please know it is cherished.
Hi! Wow that is so amazing to read! I am so glad you have been enjoying all of my recipes! xTieghan
These turned out so scrumptious ! I only had cinnamon and cardamom available so I couldn’t get the full chai flavor but they were so nice and moist it didn’t matter. Made them this morning and there is only one still standing, my roommates loved them too, thank you for the recipe 🙂
I am really glad these still turned out so well for you Polly! Thank you so much! xTieghan
Those are delicous! Specially when the chocolate in the middle is still melted!!
Will definitly have to make them again!
Amazing! I am so glad these turned out so well for you! xTieghan
These were delicious! And so easy to make. I subbed melted butter for the coconut oil and they turned out great. Next time I will make a double batch.
Thank you so much Lisa!! I am glad this turned out so well for you! xTieghan
So looking forward to making these! Could I use regular whole wheat flour instead of white whole wheat flour? Would it need to be a different measurement? Thank you so much!!
Hi Francesca,
That is fine to do, keep everything the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really delicious and not overly sweet. This recipe was super fast to whip up and bake too! The spices are simply lovely! Will definitely bake these again.
Amazing!! Thank you so much for trying these, Alison! I hope you continue to love them! xTieghan
I love everything you do! Thank you!
Did you try cinnamon butter or honey butter with these? both would be yummy! I am looking at step 4 in the recipe.
Hi Chris,
Sorry for the confusion that is meant to say honey butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are seriously my favorite muffins. I make them anytime I have leftover bananas laying around. I love to make them in my mini muffin tray and spread the honey butter on top all of the muffins while they’re still hot. Amazing recipe
Thank you Dana!! I am really glad this turned out so well for you! xTieghan
These are amazing!! The spices are subtle but perfect. Don’t skip the honey butter- wowza! Thanks for another great recipe!
Thank you Amy!! xTieghan
gorgeous photos as usual tieghan. i tried this recipe, but used a large muffin tin instead. the muffin batter stuck to the paper. i had to peel the paper away losing bits of precious muffin. probably could have baked them without a liner? the spices were subtle and i should have added walnuts, most of us in the family need that crunch in a banana muffin. if i give it a shot again i will try without the liners and add walnuts.
Hey Francesca,
I am so sorry you had issues with the liners. Next time I would skip the liners or just be sure to spray them with cooking spray. I hope this helps for next time! xTieghan
I loved that this was a one bowl recipe and used only common ingredients! I think next time I will decrease the amount of chocolate and boost the spices. The chocolate was by far the predominant flavor profile and the chai flavor was overwhelmed.
I am really glad these turned out so well for you, Sandy! Thank you for trying these! xTieghan
Made these with Cup4Cup Gluten Free flour and they came out wonderfully – didn’t adjust any other ingredients. Loved that they weren’t too sweet – will maybe even make another batch w/ out the chocolate chips for a healthier hiking snack!
I am so happy you enjoyed these, Lacy! Love the hiking snack idea! Thank you so much! xTieghan
You mention making cinnamon butter to spread on muffins … do we add cinnamon to the honey butter? Sounds good, too. But salt and cinnamon?! How much?
Hi Rennae! You can of you would like! I would add 1/4 teaspoon each cinnamon and salt. Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan
Just wondering in the directions you call it cinnamon butter but there’s no cinnamon in the butter recipe
Hey Audrey! So sorry, that was just a typo in my end! All fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look delish! Can you give a recommendation for adapting the recipe for a loaf pan?
Hey Annette,
I would go ahead and follow the instructions for this recipe:
https://dev.halfbakedharvest.com/chocolate-chunk-coconut-banana-bread/
I hope you love them! Let me know if you have any other questions:) xTieghan
Hi! I would love to make these but I don’t have any overly ripe bananas on hand. Would new ones from the grocery store work okay? Would you do anything further to them?
Hey Julie,
You just want to make sure that they are mashed really well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Good Morning! I’ve never commented on a blog before but the last few weeks I have been cooking so many of your recipes. They have all turned out perfectly and are as delicious as you say. Thank you for doing this work and sharing!
Hey Ashley,
Thanks so much for giving the recipes a try, I am so glad you have been enjoying them! xTieghan
We have made these at least 10 times. They are fantastic. It feels like a nutritious breakfast when paired with an egg, a satisfying snack or delicious dessert. My 11-yr old loves them. Don’t skip the salted honey butter. My family didn’t think it was necessary until they saw me eating it. They were tempted and never looked back.
Hey Christina,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
WOW!!! This was the easiest recipe and these muffins are incredible! Thank you for yet another stellar recipe! I am loving all of the spices and dark chocolate, too.
Hey Hilary,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Loved these! Excellent! Definitely a keeper recipe. I think I’ll add pecans or walnuts next time.
Hey Kelly,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
I had three over ripe bananas to use up. I mashed and measured out 1.25 cups and had .5 cup left over. For the chocolate chunks, I decided to use up a couple XL Heath Bars I’d purchased at Christmas (chopped 6oz to equal 1 cup). The muffins took 27 minutes in my oven. I tried one warm and they’re very good! I agree with other commenters that the chocolate overwhelms the chai and banana flavors. The Heath Bar added a nice crunch to the muffin but not much toffee flavor. All in all, a good recipe that I would make again. When I really want the banana and chai to shine, I plan to up the spices and omit the chocolate chunks and maybe just add a dark chocolate drizzle.
Hey Heather,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
These turned out SO perfect. Perfect texture and the ratio is bang on for the ingredients. Thank you so much for sharing! Your recipes never disappoint xo!
Hey Kayla,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
These were so easy to make! I forgot to add vanilla and they were still delicious (especially warmed up)!
Hey Hannah,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! 🌷xTieghan
Substitute to coconut oil?
Hey there,
You could use another neutral oil or butter in place of the coconut oil. I hope you love the recipe, please let me know if you give it a try! xTieghan