Banana Tahini Muffins

Happy Muffin Monday! Here is a recipe I just created for banana tahini muffins! These are really simple to make and delicious. I was inspired by the banana tahini muffins my brother and I had at a restaurant in Chicago a few months ago, and wanted to make my own plant-based version. These are a great nut-free and gluten-free treat!

My bananas were very ripe, so I did not add any other sweetener, but if your bananas are less ripe, you can taste test the batter and add a bit (1-2 tbsp) of maple syrup or honey if you wish. If you are gluten-free, be sure to use certified gluten-free oats. You can substitute a regular egg if you are not making these vegan. You can also add in chocolate chips if you wish!



 

Ingredients:

(makes about 6)

Wet:

1 flax egg (1 tbsp flax meal mixed with 3 tbsp water, set in fridge to thicken)

2 ripe bananas (mash 1.5 bananas and save 1/2 to slice for the top)

¼ cup tahini

½ tbsp maple syrup (optional)

½ tbsp olive oil

1 tsp vanilla extract

Dry:

¼ cup oats

1 tsp baking powder

½ tsp cinnamon


Add-in:

chocolate chips (optional)

Steps:

1. Preheat oven to 350 F and lightly oil a muffin tin. Prepare the flax egg and set in the refrigerator.

2. Mix all the wet ingredients together in a bowl, then stir in the dry ingredients.

3. Pour batter into muffin tins, place banana slices on top, and bake for about 20-25 minutes - a toothpick should come out clean when inserted into the middle of the muffins.


4. Let cool and enjoy with a drizzle of tahini on top!