I discovered Chai tea a couple of years ago and although I do love the warm spices of cinnamon, cardamon, and ginger that flavor the tea, I found the tea a little too “milky” for my taste. When you drink strong coffee every day, tea with milk just comes across as a bit too tame. I prefer to make my own Chai concentrate at home so that I can control the strength of the tea and the balance of tea to warm milk. I was able to resolve this problem a few months ago when I was in my local coffee shop and heard someone order a Dirty Chai Latte. Curious about the sound of this, I asked the barista about it, and I was excited to find out that the drink is an essential Chai Latte with a shot (or two) of espresso. As strange as it may sound, the addition of a little bit of espresso resolved my problem with getting a too milky drink as the espresso adds a subtle coffee flavor without overpowering the warm spices used. I now have a new favorite hot drink!
I bought my first package of Bob’s Red Mill Chai Protein powder about six months ago and I now use it daily in my morning smoothies, and in our overnight oats. It has now become a “must have” staple in our house. I also have started including it in some of my baking to add flavor as well as protein. I made a couple of batches of Chai Muffins in the past few months, and after experimenting with ingredients to make these muffins healthier, I ended up with a very moist, not too sweet treat that both my husband and I love.
Recently after discovering Dirty Chai Lattes, I decided to add some espresso powder to my batter and it was delicious. The muffins now taste like my favorite drink, flavored with warm spices, with a very subtle background of coffee. To naturally sweeten these muffins, I used raw honey in my batter along with mashed bananas. The bananas also help create a very moist final product along with just a little bit coconut oil. The addition of the Chai Protein powder adds protein, and I use spelt flour in place of white flour for added nutrition. These muffins are full of flavor and incredibly moist. They also freeze well, so feel free to bake a double batch and freeze half of them. I used a combination of chopped walnuts along with a seed blend I love from Trader Joe’s, but you can just use the nuts, or even keep the muffins plain if you prefer.
Deborah Mele 2018
- 4 Very Ripe Bananas Mashed
- 1/4 Cup Honey
- 1 Teaspoon Vanilla Extract
- 1/3 Cup Coconut Oil
- 1 Large Egg At Room Temperature
- 3 Heaping Tablespoons Bob’s Red Mill Chai Protein Powder
- 1 Teaspoon Espresso Powder
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Cardamon
- 1 2/3 Cups Spelt Flour
- 1/2 Teaspoon Sea Salt
- 1 Teaspoon Baking Soda
- 1/2 Cup Finely Chopped Walnuts
- Preheat oven to 350 degrees F.
- Line a muffin tin with papers, or spray with baking spray.
- In one medium bowl, use an electric hand mixer and beat together the bananas, honey, extract, coconut oil, and egg until blended.
- In another bowl, stir together the protein powder, flour, salt, and baking soda.
- Pour the wet ingredients into the dry, and use a wooden spoon and stir just until mixed.
- Fill the muffin tin 3/4 full of the batter, then sprinkle with the chopped walnuts.
- Bake 15 to 18 minutes, or until a toothpick inserted into a center muffin comes out clean.
- Allow to cool 5 minutes then enjoy!