Description
These Tahini Banana Chocolate Chip Muffins are moist, fluffy, and decadent! Gluten-free, dairy-free, and made with nourishing ingredients. Perfect treat!
Ingredients
Units
Scale
- 3 bananas
- 1/2 cup tahini
- 1/3 cup pure maple syrup
- 2 flax eggs (see instructions below)
- 1 tsp vanilla paste (or extract)
- 3/4 cup almond flour
- 1/3 cup oat flour
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chunks
Instructions
- Preheat oven to 350°F. Line and/or grease a 12-cup muffin tin and set aside.
- Mix 2 tbsp flax seed meal with 3 tbsp filtered water in a small bowl. Let rest for 1 minute until the mixture becomes fluffy and set.
- In a large mixing bowl, combine mashed banana, flax eggs, tahini, maple syrup, and vanilla extract. Whisk until smooth.
- In a separate medium bowl, mix almond flour, cocoa powder, oat flour, baking soda, and salt until evenly distributed.
- Add dry ingredients to wet ingredients and gently mix until combined. Fold in chocolate chunks, reserve a small amount for topping.
- Divide batter evenly among prepared muffin liners (recipe yields 9 muffins), filling each about ¾ full, and sprinkle reserved chocolate chunks on top. Bake for 25 minutes, until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy!
Notes
I love using the Silpat Nonstick Silicone Perfect Muffin Pan. No need to grease it, and muffins come out easily and perfectly. Make sure you place the pan on top of a sturdy baking sheet before adding the muffin mixture; and place the baking sheet with the muffin pan in the oven to bake. Either Amazon or Williams Sonoma sells it!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking