Easy, moist, and so fluffy! This Banana Tahini Muffin recipe makes for a sweet snack or add frosting for a healthy dessert

Vegan, gluten-free and paleo!

So here’s my dilemma. Its not technically the holidays anymore, so posting something excessively decadent feels off season. But at the same time it is the first recipe of the new year, which seems like cause for at least a little decadent extra-ness. Plus sweet stuff is my jam, I know you don’t come here for detox sheet pan green juice dinner inspiration, which makes January a tricky month.

But I figured it out: muffins because health, but add frosting because happy 2021!

So if you’re still feeling festive (or reading this anytime in Feb thru Dec), swirl on that frosting. But if you are January ready for the healthier snack stuff, skip it and just enjoy these delectable little Vegan Paleo Banana Tahini Muffins.




How To Make Banana Tahini Muffins




Prepare to be shocked and amazed by how fluffy but also EASY but also egg, grain, and oil free these sweet little banana muffins are. Made with simple ingredients and only 10 minutes of prep time. Minimally sweetened so they absolutely can qualify as a morning-time coffee accompaniment. Super fluffy with a perfect combination of two grain-free flours. And full delicious tahini, banana, vanilla, and cinnamon so mega irresistible on the flavor front.




To make these sweet little muffins you will need:




Ripe bananas, we want them very sweet and squishy.
Sesame seed butter a.k.a. tahini. Unless you hate tahini in which case use your favorite nut butter instead.
Just a little bit of coconut sugar, the bananas make them quite sweet naturally.

Almond milk mixed with apple cider vinegar.

Cassava flour mixed with a few tablespoons of coconut flour. The cassava is sticky and binds without gluten or eggs, while the coconut flour balances out the crumb and adds fluff.

Vanilla extract, salt, and baking soda, the usual crew.


Since these are made with tahini, you can easily make them nut-free by swapping in a different kind of milk. Or go the opposite direction, and fold in chopped walnuts for that classic banana NUT muffin experience.


















Tips for Perfect Moist Fluffy Muffins




Blend the wet ingredients. Instead of mashing the bananas by hand, I prefer to blend for a smoother batter and fluffier final crumb.
If you aren’t quite sure if they’re done, add a couple extra minutes. You can also toothpick test to make sure, but a little extra crusty muffin top is better than uncooked middles.
Make sure to grease or line your muffin pan, even if it is “non-stick”.
Cool completely before eating. The texture will be a bit gummy when they are hot, but once cool the crumb is flawlessly fluffy.
Measure by weight if possible! This is always the most accurate way to go, and makes clean up easier too.

More Healthy Muffin Recipes You’ll Love





Vegan Paleo Blueberry Muffins (date-sweetened!)
Easy Vegan Chocolate Chip Muffins

Double Chocolate Hazelnut Muffins (reader fave!)
Blender Breakfast Muffins
Banana Mocha Chip Muffins

Print






Vegan Paleo Banana Tahini Muffins




Author: Natalie



Prep Time: 10 minutes



Cook Time: 25 minutes



Total Time: 35 minutes



Yield: 8 muffins



Category: muffins



Method: baking



Cuisine: american





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Description

Vegan, gluten-free and paleo!





Ingredients


2–3 overripe bananas (~250g)

1/2 cup (125g) tahini (or nut/seed butter of choice)

1/3 cup (105g) coconut sugar


3/4 cup (180g) almond milk

1 tbsp apple cider vinegar

1 tsp vanilla extract


1 1/4 cup (175g) cassava flour


3 tbsp (23g) coconut flour


1 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

1/3 cup chopped walnuts (optional)
Optional: vegan frosting






Instructions

Preheat the oven to 350ºF.
Add apple cider vinegar to the almond milk and set aside for 10 minutes.
Whisk together flours, baking soda, salt, and cinnamon.
Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla.
Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts.
Scoop into a lined or greased muffin pan, filling each 3/4 of the way.
Bake for 23-25 minutes at 350ºF.
Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely.
Frost if desired, and eat!
Keep leftovers in an airtight container in the fridge, or freeze for longer storage.







Nutrition


Serving Size: 1 muffin


Calories: 248


Sugar: 12g


Sodium: 261mg


Fat: 8g


Saturated Fat: 1g


Carbohydrates: 40g


Fiber: 4g


Protein: 3g






Keywords: healthy, snack, frosted, dessert, fluffy, grain free, cassava, gluten free, dessert, moist, easy





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The post Vegan Paleo Banana Tahini Muffins appeared first on Feasting on Fruit.

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