Chia banana muffins with chocolate

Chia banana muffins with chocolate

Total: 45 min. | Active: 15 min.
Nutritional value / piece: 323 kcal
, Fat: 23 g
, Carbohydrate: 22 g
, Protein: 6 g

A new take on classic banana bread. For these banana muffins, I took my inspiration from the cool autumnal weather and jazzed up the recipe with chai tea and cinnamon. As the muffins are very easy and quick to make, I also use this recipe during the week when I'm short on time and fancy something sweet.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chai tea

2 bags Chai Tea
¾ dl almond drink, hot

Muffin batter

2 bananas, ripe, cut into pieces
80 g coconut oil, melted
150 g almond flour
50 g light spelt flour
2 tbsp Maizena cornflour
2 tsp baking powder
½ tsp sodium bicarbonate
2 tbsp sugar
1 tsp cinnamon
½ tsp salt
80 g chocolate cubes (50% cocoa)


20 g dark chocolate (50% cocoa), broken into pieces
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One muffin tin with 12 holes (each 7 cm in diameter), 8 holes filled with muffin cases or greased

How it's done

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Chai tea

Steep the tea bags in hot almond milk for approx. 10 mins. Remove the tea bags, squeeze well.

Muffin batter

Place the bananas and coconut oil in a blender, puree until smooth, transfer to a bowl. Add the chai tea, the almond flour and all the other ingredients up to and including the salt, mix quickly to form a smooth batter. Finally, mix in the chocolate chunks.

To bake

Spoon the batter into the cases, bake for approx. 20 mins. in the centre of an oven preheated to 180°C, leave to cool.


Melt the chocolate in a bain-marie, drizzle over the cooled muffins, leave to dry.

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