Chocolate Banana Tahini Muffins

muffins
Written By Tara Victoria

PREP TIME
15 minutes

TOTAL TIME
40 minutes

PORTIONS
12

muffins.jpg

INGREDIENTS

1/3 CUP OF COCONUT FLOUR
1 CUP OF ALMOND FLOUR
1 TABLESPOON OF BAKING POWDER
1/2 CUP OF HEMP SEEDS
1/3 CUP OF CACAO POWDER
1/3 CUP OF BAKING COCOA
1/3 CUP OF ERYTHRITOL (OR GRANULATED SWEETENER OF CHOICE )
2 EGGS
3 BANANAS MEDIUM SIZE
1/3 CUP OF COCONUT OIL ( PALM SHORTENING, BUTTER, GHEE)
3/4 CUP OF NUT MILK OF CHOICE
3 HEAPING TABLESPOONS OF TAHINI
1 TEASPOON OF CINNAMON
1/4 CUP OF WALNUTS CRUSHED
1/4 CUP OF CHOCOLATE CHIPS

METHOD

  • Preheat oven to 325 Convection or 350 Regular

  • Mix all dry ingredients first. In a separate bowl mash banana’s, coconut oil, nut milk, tahini and eggs. Combine dry and wet until well combined.

  • Stir in walnuts and chocolate chips

  • Add to muffin tins and fill up 3/4 of the way up

  • Bake for 22-25 Minutes

  • Let sit in muffin pan until cool to touch before removing

  • Freezes well so why not freeze 1/2

  • Can be made Vegan with Chia or Flax Egg

Tara Victoria
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