Vegan Tahini Banana Muffins

Vegan Tahini Banana Muffins

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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, banana bread included (although there’s plenty of things I would argue should never be eaten by anyone anywhere, but that’s another story). Usually banana bread is full of sugar and refined flour, making it high in calories that are sure to spike your insulin levels. However, Vegan Tahini Banana Muffins are made with whole wheat flour and only a little pure maple syrup!

Vegan Tahini Banana Muffins

Ingredients for Vegan Tahini Banana Muffins

Overripe bananas give the muffins their flavour and most of their sweetness. The riper the bananas are, the better the muffins will taste.

Coconut oil is used as a healthy fat in this recipe. If you need a substitute, use avocado oil or melted butter, but avoid any “vegetable” or seed oils at all costs!

Tahini is another name for sesame seed paste and it acts as an egg replacer. If you’re allergic to sesame or just don’t have tahini, any nut or seed butter can be substituted.

Pure maple syrup provides added sweetness to the muffins. If you want to avoid all added sugar, increase the amount of mashed banana to two full cups and omit the maple syrup.

Pure vanilla extract adds some lovely flavour to these Vegan Tahini Banana Muffins. You can find high quality vanilla at The Spice House.

Cinnamon works with the vanilla and maple syrup to create a blend of warm cozy flavours. Spicy, fragrant cinnamon can also be purchased from The Spice House.

Baking soda acts as the leavening agent.

Celtic sea salt brings out the other flavours in the muffins. This type of salt contains trace minerals and is free from additives like silicone dioxide and dextrose.

Whole wheat pastry flour is a great way to incorporate whole grains without the gritty texture. Be sure to use organic flour whenever possible because conventional wheat is sprayed with pesticides before harvest to help it dry faster!

Dark chocolate chips add an extra dimension to these Vegan Tahini Banana Muffins. I prefer using at least 60% dark chocolate, but if that’s too bitter for you, use semisweet instead.

How to Make Vegan Tahini Banana Muffins

Start by preheating your oven to 400 degrees and lining a muffin pan with 12 parchment liners. Then use a large bowl to whisk the mashed banana, coconut oil, tahini, maple syrup, and vanilla. When those ingredients are well mixed, stir in the baking soda, sea salt, and, flour. Be sure not to overmix. Then gently fold in the chocolate chips.

Evenly distribute the batter between the muffin cups, filling each space about two thirds full. Bake for about 18 minutes or until a toothpick inserted in the centre comes out clean.

Vegan Tahini Banana Muffins

I hope you enjoy these Vegan Tahini Banana Muffins! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!

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Vegan Tahini Banana Muffins

These muffins are studded with chocolate chips, swirled with nutty tahini, and sweetened bananas and a touch of pure maple syrup!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Servings: 12 muffins
Rachel Alexandra

Ingredients

  • cups overripe bananas mashed
  • cup coconut oil melted
  • 3 Tbsp tahini
  • cup pure maple syrup
  • tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp Spice House cinnamon
  • ¼ tsp Celtic sea salt
  • cups whole wheat pastry flour
  • 1 cup dark chocolate chips

Instructions

  • Preheating oven to 400°F and line a muffin pan with 12 parchment liners.
  • Use a large bowl to whisk the mashed banana, coconut oil, tahini, maple syrup, and vanilla.
  • Stir in the baking soda, sea salt, and, flour. Be sure not to overmix. Then gently fold in the chocolate chips.
  • Evenly distribute the batter between the muffin cups, filling each space about two thirds full.
  • Bake for about 18 minutes or until a toothpick inserted in the centre comes out clean.

Notes

This recipe can also be made as a loaf of bread. Adjust baking time to about 55 minutes.
If sesame allergy is a concern, use any other nut or seed butter in place of tahini.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary


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