Vegan Tahini Banana Muffins

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.

Vegan Tahini Banana Muffins

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!

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Vegan Tahini Banana Muffins

Vegan Tahini Banana Muffins

This Vegan Tahini Banana Muffins are studded with chocolate chips, laced with nutty tahini, and sweetened by bananas and a touch of pure maple syrup–you really can't go wrong!
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Course: Breakfast
Cuisine: American
Keyword: banana, banana bread, breakfast, chocolate, egg free, plant based, quick bread, tahini, vegan
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 12
Author: Rachel Alexandra

Ingredients 

  • cups large, overripe, bananas (mashed)
  • cup coconut oil (melted)
  • 3 Tbsp tahini
  • cup pure maple syrup
  • 1 ½ tsp pure vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 1 ½ cups whole wheat pastry flour
  • 1 cup dark or semisweet chocolate chips

Instructions

  • Preheat the oven to 400°F and line a muffin tin with 12 parchment liners.
  • In a large bowl, whisk the mashed banana and coconut oil.* Then add the tahini, maple syrup, and vanilla.
  • Finally, add the baking soda, salt, cinnamon, and flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.
  • Evenly distribute the batter between the 12 muffin cups, making each one about 2/3 full.
  • Bake for about 18 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

Notes

Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.
This recipe can also a loaf of bread instead of muffins. Increase the baking time to about 55 minutes.
If you’re allergic to sesame, any nut or seed butter will work as a substitute.
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