Vegan Tahini Banana Muffins

Like everyone else on Earth, I’m a bit quarantined right now. Other than going to work for a couple hours to take care of animals, going to the grocery store, or going for a walk, I’ve been staying put. Naturally, that means I have some more time for baking and blogging, so I really can’t complain. This weekend, we had a bunch of overripe bananas sitting on the counter, so I decided to whip up a batch of Vegan Tahini Banana Muffins.

Now everything should be eaten in moderation (although there’s plenty of things I would argue should never be eaten by anyone anywhere, but that’s another story). And banana muffins aren’t high on any list of “health foods” that I’ve ever seen. Usually it’s full of sugar, refined flour, butter, and eggs, making it high in calories that are sure to spike your insulin levels.

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However, Vegan Tahini Banana Muffins, have whole wheat flour, no refined sugar, and plant based fats. In place of butter, I used coconut oil and then I added tahini as an egg-replacer. (There really isn’t anything wrong with eggs unless you’re allergic like me. But it also never hurts to have plant based options instead!) For the sugar, I use pure maple syrup and only 1/3 of a cup because the bananas are sweet enough on their own. Besides, the chocolate chips add a little sweetness too.

As an extra note, if you’re allergic to sesame or just don’t have tahini, any nut or seed butter can be substituted. I know it might sound weird to add tahini to banana bread because it’s kind of bitter on it’s own, but trust me, you won’t taste it at all!