Ingredients 150 grams wholemeal SR flour
70 g chai tea powder plus 1 tbsp for dusting
Pinch of salt
2 ripe bananas
5 tbsp milk
2 tbsp coconut oil
1 tsp vanilla essence
1 free range egg
Sift flour, salt and chai tea powder mix into a bowl.
In a seperate bowl mix the mashed banana, whisked egg, melted coconut oil and vanilla essence together.
Combine the wet with the dry ingredients and fold gently.
Dollop into 8 prepared muffin cases and sprinkle with the remaining chai tea powder.
Pop into a 190C oven and bake for 20-25 mins.
Tumble the fragrant muffins onto a rack to cool or enjoy hot with a cup of tea.
Note: I use reusable muffin cases and they are amazing! They are sturdier then paper so there is no need for a muffin tin and you can pop them straight into a tray. The muffins never get stuck, they are easy to clean and reduce waste.