Tahini Gluten-Free Banana Muffins with Chocolate Chips
recipe by: Sarah Menanix
yields: 11muffins
prep time: 15 minutesmins
cook time: 25 minutesmins
total time: 40 minutesmins
Packed with protein, these gluten-free tahini banana muffins with chocolate chips are made with tahini. Sweetened only with bananas and maple syrup, these are muffins made to start your day.
Preheat oven to 350°F and line a muffin tray with 11 liners.
In a glass mixing cup, mix together milk and vinegar and set aside.
In a medium mixing bowl, whisk together coconut flour, sweet rice flour, oat flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, mix together tahini, oil, banana, maple syrup, and vanilla until smooth. Add eggs and mix until just combined.
With the mixer on low speed, add the dry ingredients in 2 parts, alternating with the milk. Fold in the chocolate chunks, reserving a few large chunks to put on top.
Divide the batter evenly among 11 muffin cups. Press a few chunks into the top of each muffin and sprinkle with sesame seeds.
Bake for 24-26 minutes, until lightly golden brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan before carefully transferring to a wire rack to cool until ready to serve.
Serve warm or store in an airtight container for up to 3 days.
Notes
*Alternatively, if you don't love bananas, you can sub out the banana puree for date paste (how to make date paste here!). The muffins will be slightly more dense/moist, but very subtly so!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.