Description
The creamy richness of tahini adds a unique twist, elevating these Tahini Banana Muffins to a whole new level of decadence.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups (7 oz.) whole wheat pastry flour *
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ¾ cup maple sugar (or dry sugar of choice) *
- 2 Tablespoons flaxseed meal
- ½ sea salt (+/-) *
Wet Ingredients:
- 4 small very ripe bananas, peeled and mashed (1 ½ cups or 12.9 oz.) *
- 1/3 cup tahini *
- 1 Tablespoon lemon juice
- ½ cup unsweetened plain plant milk
- 1 teaspoon vanilla
- 1 Tablespoon pure maple syrup
Optional Topping:
- 4 to 5 teaspoons sesame seeds (+/-)
Instructions
- Preheat the oven to 425 F, middle rack.
- Line the muffin tin with 12 paper liners, set aside.
- Peel the very ripe and speckled bananas, place into a bowl and thoroughly mash into a pudding-like consistency, mashing out any lumps as much as possible. Measure out 1 ½ cups (or 12.9 oz.), set aside.
- Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
- Add all the Wet Ingredients (including the mashed bananas) to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
- Carefully spoon the batter into the paper-lined muffin tin, fill nearly up to the top. If topping with sesame seeds, generously coat the entire top of each muffin with a generous sprinkling.
- Place in a 425 F preheated oven for 17 to 18 minutes or until a toothpick comes out clean.
- Remove from the oven and allow the muffins to cool in the muffin tin for 10 minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 30 minutes, then enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 12 regular-sized muffins