Low-Sugar Chai-Spiced Banana-Nut Muffins

Low-Sugar Chai-Spiced Banana-Nut Muffins

4 of 5 (44)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 181.6
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 187.1 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.1 g

View full nutritional breakdown of Low-Sugar Chai-Spiced Banana-Nut Muffins calories by ingredient


These spicy banana-nut muffins are packed with flavor but not sugar. Candied ginger adds a but of sugar and a lot of spice! These spicy banana-nut muffins are packed with flavor but not sugar. Candied ginger adds a but of sugar and a lot of spice!
Number of Servings: 12


    1/2 c soy or coconut milk
    1 t apple cider vinegar

    1/2 t cardamom seeds*
    4 whole cloves
    3 allspice berries
    4-6 black peppercorns

    3 whole bananas, mashed
    1/3 c canola oil
    1 c whole wheat flour
    1/2 c oat flour
    2 t baking powder
    1/2 t baking soda
    1/4 t salt
    1 t cinnamon
    1 t vanilla extract
    1/4 c candied ginger, minced**
    1/2 c walnuts, chopped

    *Note: Adjusted measurements for pre-ground spices
    1 t cardamom*
    1/4 t ground cloves
    1/2 t ground allspice
    1/2 t black pepper

    **Available in the dried fruit aisle or sometimes with the Asian or health foods. Sometimes called "crystallized ginger."


Feel free to swap up to half the flour for plain or vanilla protein powder.
You can omit the walnuts, if you prefer.


Preheat the oven to 375 degrees F.
Combine the soy milk and vinegar and set aside.
Grind the spices in a clean coffee grinder or use a mortar and pestle.
Mash the bananas in a large bowl, then add the oil and milk mixture. Mix well.
Combine all the dry ingredients in a small bowl, then slowly add them to the wet, stirring well.
Fold in the ginger and walnuts.
Spray a muffin tin liberally with nonstick cooking spray or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.

Serving Size: Makes 12 muffins.

Member Ratings For This Recipe

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    9 of 21 people found this review helpful
    I haven't made these yet, but just an observation, candied ginger is ginger coated in sugar. These are not sugarless. They may have less sugar than some recipes, but candied ginger does not stand in for sugar, it is sugar and spice. - 5/15/13

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    7 of 8 people found this review helpful
    Delicious.........I didn't change a thing. - 5/15/12

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    5 of 11 people found this review helpful
    These sound SO GOOD, even though I can't do grains. Luckily, I can swap out the wheat flour for 1/2 c. coconut flour and the oat flour for almond flour and still enjoy these muffins. I love the idea of using candied ginger instead of sugar! I'm definitely making these this weekend. - 5/15/12

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    4 of 5 people found this review helpful
    I had a hard time with some muffins having tons of ginger chunks and then some having none, making it not very sweet. I was thinking next time I make these to swap the bananas for pumpkin puree, but I'm not sure what the correct measurement would be for that. Any clues? - 6/5/12

    Reply from STEPFANIER (5/15/13)
    Use 3/4 cup canned pumpkin puree, but swapping the banana will affect the sweetness.

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    3 of 4 people found this review helpful
    Candied ginger can be bought in the grocery store. Otherwise, Trader Joe's has a large variety to choose from. - 5/15/12