Spiced Banana Breakfast Muffins



Nowadays, I buy just enough bananas for us to eat, so that we don’t have much of leftover to tempt me to go ahead and bake. πŸ˜€ When they are ripe, I tend to freeze them so that I can use them for my breakfast smoothies during the weekend. But at times, I can’t stop myself from baking and enjoying them, but I try to keep them as close to being healthy.


These banana muffins are made of wholewheat flour (aatta) – even better if you can get hold of wholemeal flour, and spiked with a lot of spices. If you thought that banana bakes are supposed to be only with cinnamon, then these muffins will change your thought process. It has almost all spices that would essentially go into your masala chai! I had printed out this recipe from the General Mills site but unfortunately that link now seems to be broken, so I am unable to tag it here. If you have a couple of bananas that you don’t want to eat but don’t want to throw either plus you are lost as to what to make for the next day morning breakfast, then make these super easy flavorful muffins! I have used small disposable cake trays here, but you can make normal sized muffins off this too – like how I made them the first time! Off to the recipe…





5 from 1 vote

Spiced Banana Breakfast Muffins

Course Cakes
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Author Rafeeda


  • 2 cup wholewheat flour aatta
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup sugar
  • 1/2 tsp cardamom powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp ground ginger
  • 1/4 tsp clove powder
  • 50 gms butter melted
  • 1 cup milk warm
  • 2 medium eggs beaten
  • 2 bananas mashed


  • Preheat oven to 200 degrees. Keep 8 mini cake cases on a baking tray and set aside.
  • Sift together the flour, baking powder, baking soda, sugar and spices in a bowl.
  • Combine the wet ingredients along with the mashed banana.
  • Add this to the dry ingredients and fold till well moist.
  • Divide the batter equally into the cases.
  • Bake for 25 minutes till a skewer comes out clean.
  • Cool in the rack. Serve with coffee or milk!


While baking in a normal muffin pan, this will yield you 12 muffins. Bake for around 18 minutes and check if done.

Join the Conversation

  1. Very soft and tender! They are great for any time of the day.

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  2. 5 stars
    Sooo beautiful muffins dear Rafee!!

    1. Rafeeda AR Author says:

      Thanks a lot dear Gloria…

  3. Rafee, let me tell you how inspiring you are!! Working, commuting, caring for kids and blogging regularly!! Kudos to you girl.. Loved this recipe..

    1. Rafeeda AR Author says:

      Thank you so much Pankthi… it’s been a long time! Hope all is well…

  4. The muffins look so pretty!

    1. Rafeeda AR Author says:

      Thanks a lot Ruxana…

  5. That looks scrumptious Rafee! Banana muffins are our favorite at home! Love those cute mini cake cases 😍

    1. Rafeeda AR Author says:

      Thank you so much Priya… πŸ™‚

  6. The first shot is Superb da

    1. Rafeeda AR Author says:

      Thanks a lot Tum…

  7. Chai Spice Banana Muffins…. the west would have called. πŸ˜› Sounds and looks yummmy!

    1. Rafeeda AR Author says:

      Hehe… true that! πŸ˜€ Thank you so much Fami…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog