My family likes bananas, but no matter how small a bunch we buy, we can never seem to get to the last one before it goes brown. One overripe banana is just perfect for tossing into a smoothie. But on the rare occasions when several have been neglected, I make these spiced banana muffins. My recipe is basically a remix of my Spiced Pumpkin Bread recipe, so it contains my signature addition of chai spice. If you’re not a fan of that spice, no worries—simply swap it out for your favorite pie spice blend, or just use cinnamon.

INGREDIENTS
1 3/4 cups (248 grams) flour
1 tablespoon chai spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 pound bananas, ripe or overripe (about 4)
3/4 cup dark brown sugar
1/2 cup canola oil
2 eggs

TOOLS
small (1 1/2-quart) mixing bowl
measuring cups and spoons
large (5-quart) mixing bowl
electric mixer
mixing spatula
standard (12-cup) muffin pan, lined with baking cups
toothpick

METHOD
1. Set oven to 425° Fahrenheit. In small bowl, combine flour, chai spice, baking soda, and salt. Set aside.
2. Place remaining ingredients in large bowl and beat together with mixer on medium-low speed until well blended. [Mixture will be lumpy.]
3. Add flour mixture. Beat until just blended.
4. Scrape batter into muffin pan until each cup is filled to the brim—about 1/3 cup batter per cup.
5. Place filled pan into oven, then reduce oven temperature to 400° Fahrenheit. Bake until muffins are fully set—about 18 minutes.

NOTES & TIPS
• In 2020, I switched from using all-purpose flour to whole wheat flour in my recipes. These muffins have been tested both ways. The difference in taste and texture is negligible.
• Bananas are ripe when their aroma gets noticeably stronger and the peel develops brown spots. Bananas are overripe when the peel is more brown than yellow. The browner the banana peel, the sweeter these muffins will turn out.
• Muffins are fully set when a toothpick inserted into center of one comes out clean.
• Remove muffins from pan as soon as they’re cool enough to handle, so that they don’t continue to cook from the residual heat of the muffin pan.
•BONUS RECIPE: Spiced Banana Bread: Replace 12-cup muffin pan with a 9” x 5” loaf pan, greased and floured. Prepare as above. Scrape batter into prepared pan and bake until fully set—about 45 minutes. Let stand at least 10 minutes before removing from pan. Serves 8.
•BONUS RECIPE: For something a bit more indulgent, try my mom’s Chocolate Chip Banana Bread.

READY IN
45 minutes

YIELD
1 dozen (12) muffins