Banana Tahini Muffins

I’ve made so many versions of banana bread in my day, but this one is up there as one of my favorites. The tahini is the magic ingredient that provides moisture and nuttiness. Bake these up at the beginning of the week and enjoy all week long for breakfast or a light snack.

1. Preheat oven to 350°F. Line or grease a muffin tin.
2. In a bowl, whisk mashed banana, tahini, oil, maple syrup, eggs, and vanilla until smooth. 

3. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.

4. Fold dry ingredients into wet just until combined. Stir in chocolate.

5. Fill muffin cups ¾ full. Bake 18–22 minutes, until set and lightly golden.

6. Cool 10 minutes in the pan before transferring to a wire rack to cool completely. Store in an airtight container and enjoy for up to 5 days.

Banana Tahini Muffins

Makes 12 muffins

All you need:

3 very ripe bananas, mashed

⅓ cup tahini (well stirred)

¼ cup olive oil 

⅓ cup pure maple syrup (or honey)

2 eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour 

½ cup oat flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

½ cup dark chocolate chips 

All you do:

1. Preheat oven to 350°F. Line or grease a muffin tin.
2. In a bowl, whisk mashed banana, tahini, oil, maple syrup, eggs, and vanilla until smooth. 
3. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
4. Fold dry ingredients into wet just until combined. Stir in chocolate.
5. Fill muffin cups ¾ full. Bake 18–22 minutes, until set and lightly golden.
6. Cool 10 minutes in the pan before transferring to a wire rack to cool completely. Store in an airtight container and enjoy for up to 5 days.