Vegan Banana Almond Chai Muffins

Photo and recipe courtesy of Emma Kula

These amazingly moist muffins contain no dairy or eggs, are lightly sweetened with the rich flavour of maple syrup, and contain a warming chai spice mix that complements the banana beautifully. If you can’t find a pre-made chai spice mix, feel free to replace it with ½ tsp. each of ginger + cinnamon, plus ¼ tsp each of nutmeg, cardamom, cloves + allspice (or any combination of those that you have in your cupboard – they will be delicious whether you have all of these or not!)


2 ripe mashed bananas

¼ c. almond butter

¼ c. maple syrup

2 tbsp. coconut oil, melted

2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water or coconut milk)

1 tsp vanilla

1 c. almond flour

¼ c. coconut flour

1 tsp. baking soda

½ tsp salt

2 tsp chai spice mix

Top w/ chopped almonds


Preheat the oven to 350 degrees and line a muffin tin with paper liners.

In a large bowl, whisk together mashed bananas, almond butter, maple syrup, coconut oil, flax eggs and vanilla until completely smooth.

Add in your almond flour, coconut flour, baking soda, salt, cinnamon and chai spice. Gently mix until everything is well combined.

Divide the batter between 9 muffin cups and bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.

Let cool completely and enjoy!