Chocolate Banana Tahini Muffins

Most days when I create a recipe, I have NO idea if they will turn out or not. Seriously. I usually play this odd game of “make something with what you have” or really, because I need to use ingredients in some way because they will go bad. In today’s case, it was 3 bananas and tahini. I knew my tahini cookies were good and I knew my GF banana muffins were good…so I was hoping these would be a hit.

I often times create a recipe and use my roommates (ha - it’s my kids and my boyfriend) to see if a recipe is post-worthy. I am forbidden from listing the ingredients because when is the last time you said to yourself, “OH MY GOD I MUST EAT THESE TAHINI GLUTEN FREE MUFFINS!?!!” Yeh. Nope. It wont sell.

Long story short. These were a hit. They are naturally sweetened with bananas and honey. NO added table sugar so that’s a HUGE win in my book. Also, they’re dairy free and can be vegan if you sub a flax egg for each egg. I KNOW they would substitute well. The combination of flours makes these yummy (don’t adjust). Just trust me here. I know I know…it’s a weird mix but don’t worry. If you don’t have coconut AND cassava, just use one or the other.

BEHOLD- these bad boys have 5g of protein per serving. YOU’RE WELCOME!

Chocolate Banana Tahini Muffins

Serves 12

Ingredients

1 heaping cup of mashed banana

(I used 2.5 medium)

2 eggs

1/2 cup tahini

1/3 cup honey

1 teaspoon vanilla

3/4 cup almond flour

1/8 cup coconut flour

1/8 cup cassava flour

(you can use an alternative blend of 1/4 cup coconut or cassava here)

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 - 1/2 cup dairy free chocolate chips

Clues

Preheat oven to 350 degrees. Line a muffin pan with paper liners.

Mix together wet ingredients: mashed banana, tahini, eggs, honey and vanilla.

In a separate bowl, whisk together flours, cocoa, baking soda and salt. If you’re adding collagen, now is the time to mix it in.

Pour the dry ingredients into the wet ingredients and mix.

Scoop with a ice cream scooper into 12 equal portions.

Bake for 18 minutes, or until a toothpick comes out with a few crumbs. Do not overbake!

Let the muffins cools for 5-10 minutes on the counter and top with chocolate chips. If you top too soon, they will melt.

Store in an airtight container in the refrigerator if you do not eat the same day. They are great with 15 seconds in the microwave.

Please note: I add collagen to almost all of my baked goods. This is strictly optional and not required.