Chai Spiced Banana Walnut Muffins

Last weekend I started a journal. I’ve never been a journaler – although you could argue that this space essentially functions as one. As a kid, I remember writing in journals with friends about the boys we liked and the secrets that we would only ever tell each other. It was fun and I wish more than anything that I still had those little books, they would be so hilarious to re-visit. Besides the long games of MASH and doodles of our secret worlds, I never recorded my own thoughts in a meaningful way.

Chai Spiced Banana Walnut Muffins

In the past, I think the biggest roadblock to journaling was my question: what the hell do you even put in a journal? It says a lot about my emotional maturity and the level at which I was able to connect with my own experiences that I had literally no clue as to what I would write. Fiction? Sure. Poetry? All the time (even if it wasn’t good). But personal accounts of my life and my feelings seemed so elusive and beyond my grasp. I wanted to know what other people wrote down in their journals as a kind of reference. I was endlessly curious about who to address and what tense I should write in. I completely missed the point that journaling is a personal expression; it can take any form that you choose it to.

So, I started a journal. Nothing special or dramatic, just a daily writing practice where I try not to pause or think too much about the words that I am putting down. It feels good to write with a pencil on paper, a messy cursive scrawl that is almost illegible but serves the purpose that I need. It is a thinking tool, a chance to slow down and catch up with my own thoughts. If I’m being honest, I haven’t written anything very personal or private. It is mostly comprised of ideas I want to explore and the little thoughts that seem to pop out of nowhere but might lead to something worth noting.

Maybe you already do this and I am just super late to the game. It’s only been a few days, but I really love the feeling it leaves me with. Do you keep a journal or have a writing practice? I’d love to hear your thoughts on this 🙂

Chai Spiced Banana Walnut Muffins
Chai Spiced Banana Walnut Muffins

This set of photos reminds me of spring.

I know that I am a little premature, but I feel so hopeful and exuberant at even the slightest raise in temperature. On Sunday, I walked down the street and bought myself some flowers from the shop. The woman who sold them to me suggested that I dry them, and even threw in a few extra stems of a flower she said would dry nicely. I had the most lovely Sunday morning baking these muffins and arranging this little spring scene. It made me so happy.

Weekends are a kind of learned practice – you start to associate calmness and relaxation with those two days off. This is the first time in my life that weekends have really been just for me. When I was in school, weekends were filled with studying (or procrastinating) and a constant sense of guilt that I had things to do. Now, weekends are for muffins and new adventures!

I don’t have much to say about these cozy spiced muffins because I feel like the title says it all. They are a spin on the classic banana walnut combo, but the result feels even more familiar if that makes sense. It’s a taste I already knew through association and multiple cups of tea. The perfect balance between sweet carbs and cozy sips.

Read also: Should bananas be refrigerated?

Let me know if you make these and have the best week!

Chai Spiced Banana Walnut Muffins

Makes 10 large muffins or 12 smaller ones

Chai Spiced Banana Walnut Muffins

Chai Spiced Banana Walnut Muffins

Print Recipe
By Serves: 12 Prep Time: 15 Minutes Cooking Time: 30 Minutes


  • 1 tbsp ground flax + 3 tbsp warm water
  • 3 medium ripe bananas
  • 1 tbsp molasses
  • 1/4 cup coconut oil, melted
  • 1/2 cup cashew milk
  • 1/3 cup cane sugar
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp loose leaf chai OR two chai teabags
  • 1 tsp salt
  • 1 cup chopped walnuts (reserve some for topping)



Preheat the oven to 350 and either grease the muffin tin or prepare it with liners.


In a large mixing bowl combine the ground flax and water. Let sit for 5 minutes, until thick. Meanwhile, mash the bananas in a bowl with the molasses until smooth. Add the mashed banana/molasses, melted coconut oil, cashew milk, and sugar to the mixing bowl with the flax egg. Whisk together. Fold in the remaining dry ingredients (except for the walnuts) with a spatula until everything is incorporated. Stir in the walnuts.


Fill each muffin tin – if you fill them to the top you will get 10 large muffins, if you fill them 3/4 of the way you’ll get 12 muffins. Top with chopped walnuts. Bake for 28 – 30 minutes until golden brown. Let cool and enjoy! They can be stored in an airtight container at room temp for a few days or frozen indefinitely.

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