Low-Sugar Chai-Spiced Banana-Nut Muffins
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
Introduction
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
Ingredients
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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."
Tips
Feel free to swap up to half the flour for plain or vanilla protein powder.
You can omit the walnuts, if you prefer.
Directions
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.
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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CD1514882
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PATRICIAANN46
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BTVMADS
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XMUSICALBEAUTYX
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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ACCEPTHECHLNGE
