Chai Spiced Banana Breakfast Muffins

Directions

1. In a spice grinder, grind peppercorns to a smooth powder. Add fennel seed and grind to a smooth powder again.
2. In a small bowl, add the freshly ground pepper and fennel, cinnamon, cardamom, ginger, nutmeg and cloves, whisking until well combined.
3. Store in an airtight container. Use as needed.

1. Preheat oven to 350 degrees. Spray a 12-slot muffin tin with coconut oil cooking spray.
2. In a large bowl and using a sifter, sift together flour, chai spice, baking soda and salt, and set aside.
3. In a separate large bowl, combine bananas, honey, coconut oil, egg, turbinado sugar and vanilla extract. Stir with a whisk until everything is well incorporated.
4. Add oats to wet mixture and fold in with a spatula. Add flour mixture in two batches and fold until well incorporated.
5. Fill each muffin tin about ⅔ full. Bake for 20-23 minutes, until golden brown and a toothpick comes out clean.
6. While muffins bake, make chai glaze: In a bowl, add confectioners’ sugar, chai spice and milk. Using a whisk, mix to a smooth glaze.
7. Let cool, drizzle with chai glaze and serve. Muffins will keep in an airtight container for up to 5 days.

1. Along with the chai spice mixture, make to or more recipe quantities of the dry ingredient mixture ahead of time for quicker prep when you want the muffins fast!
2. For additional fresh-ground flavor in the chai spice, use 3 Simply Organic Cinnamon Sticks, crushed, and 2 tablespoons Simply Organic Whole Cloves in place of ground.