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Recipes

Banana-Tahini Muffins

Written by: Kim Floresca | Published on:

Serves 6  |

These are perfect as grab-and-go snacks, breakfast bites, or naturally sweet treats—delicious at room temperature or toasted and served with almond butter.

Ingredients

1 1⁄2 cup almond flour

1⁄2 cup cassava flour

1⁄2 tsp baking soda

1 tsp baking powder

1⁄2 tsp cinnamon

1⁄4 tsp sea salt

2 bananas, mashed

1⁄2 cup tahini

1⁄4 cup coconut oil, melted

3⁄4 cup almond milk

1 tsp vanilla extract

1 tbsp apple cider vinegar

1⁄2 cup chopped dates or chocolate chips

1⁄4 cup maple syrup

Directions

1. Prepare six mini bundt pans or muffin tins by lining them with parchment paper or spraying them lightly with avocado oil. Preheat your oven to 350°F.

2. In a mixing bowl, combine the almond flour, cassava flour, baking soda, baking powder, cinnamon, and sea salt. In a separate bowl, mash the bananas until smooth, then whisk in the tahini, melted coconut oil, almond milk, vanilla extract, maple syrup, and apple cider vinegar.

3. Fold the wet ingredients into the dry until just combined. Gently stir in the chopped dates or chocolate chips to maintain a tender, moist batter.

4. Spoon the batter evenly into the muffin tin or mini bundt pan, filling each cup about 3⁄4 full.

5. Bake for 10-12 minutes for muffins or 12-15 minutes for mini bundts, until golden and springy to the touch. Check for doneness by inserting a toothpick—it should come out clean or with a few moist crumbs.

5. Allow the bundts to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Store them in an airtight container. They can be kept in the refrigerator for up to one week.