Chocolate Tahini Banana Muffins (vegan, gluten-free, oil-free)
These chocolate tahini banana muffins are the perfect combo of sweet, nutty, and chocolate. They make for a yummy breakfast, snack, or treat!
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Ingredients
- 3 very ripe bananas (my bananas were brown)
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1/4 cup coconut sugar (or brown sugar)
- 1/3 cup tahini
- 1/4 cup almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 1/4 cup oat flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips, saving a few for sprinkling on topsesame seeds for topping (optional)
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners.
- In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the oat flour, cacao powder, baking powder, baking soda, and salt. Whisk until well combined.
- In the large bowl with the flax egg, add the ripe bananas. Mash well with a masher or fork. Add the coconut sugar, tahini, milk, apple cider vinegar, and vanilla. Whisk until well combined.
- Add the dry to the wet. Stir with a spatula until combined, don’t over mix. Fold in chocolate chips. Scoop batter into the muffin pan. You want to fill the muffin tins to the top, or as much as you can.
- Bake for 30 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes. Remove and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 3-4 days. It tastes even better the next day as the flavors have more time to meld.
Servings: 12 muffins