When the weather cools down, my mind starts wandering to thoughts of warm baked goods; muffins and donuts being at the top of the list. These 30 minute chai spiced and caramel glazed mini muffins are everything I’ve been dreaming of and more.
These little cuties are packed with autumn spice and are the perfect gateway muffin into fall flavor, especially if you’re not ready to leap into the pumpkin craze just yet. If you saw my Pumpkin Spice Syrup and Iced Pumpkin Spice Latte posts last week, you know it’s already too late for me. Despite my full-on immersion in pumpkin spiced treats, these banana muffins were delicious enough to give me pause in my pursuit of all things pumpkin. They’re moist, perfectly sweet, and so easy to make. Maybe too easy.
My kitchen was overflowing with mini muffins! Nobody seemed to mind too much 😉
In addition to being vegan, these two-bite banana muffins are also naturally gluten free (I use a combination of oat flour and buckwheat flour), oil-free, and sweetened with banana and coconut sugar. They’re a healthier option than anything you’ll find inside a bakery display case, that’s for sure. The no-cook vegan caramel glaze is made with pure maple syrup and almond butter, and it’s so easy. Even easier than my easy vegan caramel sauce from a few weeks ago! Just whisk and drizzle. I can see myself using it in all kinds of delicious ways.
I hope you give these cozy chai spiced muffins a try, I just know you’re going to love them!
Chai Spiced Banana Mini Muffins (v + gf)
Makes about 16 mini muffins
Inspired by my Peanut Butter and Banana Buckwheat Muffins
- 1/4 cup oat flour* (use certified gf if needed)
- 1/4 cup buckwheat flour*
- 2 tsp ground flax seed or psyllium husk powder
- 1 + 1/2 tsp baking powder
- Spices: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cardamom, dash of cloves
- 1/4 tsp salt
- 1 large very ripe, well-mashed banana (about 1/4 cup + 2 tbsp)
- 3 tbsp of smooth, runny almond butter (I used raw)
- 1/4 cup coconut sugar
- 1/4 cup almond milk (or other dairy free milk) + 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 2 tbsp almond butter
- 1 – 1 1/2 tbsp maple syrup
- 1 tbsp almond milk
- a few drops of vanilla extract
- pinch of salt
Chopped raw walnuts for topping, optional
- Preheat oven to 350 degrees Fahrenheit.
- Whisk the dry ingredients together in a large bowl (all the way up to and including salt). Combine the wet ingredients in a separate bowl.
- Pour wet into dry and stir together. Let the batter rest for a few minutes while you prepare your mini muffin pan.
- Lightly oil your muffin pan (I used coconut oil) or use muffin liners. Spoon batter into each cup, filling about 2/3 – 3/4 of the way. Bake in your preheated oven for about 10-12 minutes or until lightly golden brown around the edges and a toothpick inserted in the center comes out clean.
- Cool in pan for about 5 minutes and then carefully remove muffins from pan (you may need to gently run a knife around the edge and pop them out) and allow to cool completely on a cooling rack. They may seem soft and slightly underdone when first taken out of the oven but they will be perfect after they cool a bit.
*I blend my own oat flour and buckwheat flour in my blender. Measure after blending. Use certified gluten free grains if needed.
As always, I’d love to know if you give them a try! Reading your comments makes my day! Snap a photo and be sure to tag it #feedingyourbeauty on Instagram, I can’t wait for you to try these!