Double Chocolate Tahini Banana Muffins
Total Time: 30 minutes
Do your chocolate cravings run so deep, it’s the first thing you want to dig into each morning? Then these Double Chocolate Tahini Banana Muffins are for you! They’re full of nutritious, wholesome ingredients, and are perfectly tender with just the right touch of sweetness. You might forget they’re secretly good for you!
3 medium-large overripe bananas
1 large egg
½ cup Soom Chocolate Tahini**
⅓ cup maple syrup
½ cup unsweetened vanilla almond milk
2 Tbsp melted and cooled coconut oil
2 tsp vanilla extract
2 cups rolled oats
⅔ cup unsweetened natural cocoa powder
2 Tbsp flaxseed
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
¾ cup semi-sweet or milk chocolate chips
Preheat the oven to 425F. Line a standard 12-cup muffin tin with liners and spray lightly with nonstick spray.
In a high-speed blender, combine bananas, egg, Soom Chocolate Tahini, maple syrup, unsweetened vanilla almond milk, coconut oil, vanilla extract, oats, cocoa powder, flaxseed, baking soda, cinnamon, and salt. Blend until smooth – about 30 seconds to 1 minute at the most.*
Add chocolate chips to the batter and stir to combine with a spoon.
Fill muffin tins about 3/4 the way full. Sprinkle the tops with extra chocolate chips, if desired.
Bake for 5 minutes, then lower heat to 350F (leaving the muffins in the oven). Bake for an additional 10-12 minutes or until muffins are set and spring back when you press on the tops.
Let muffins cool in the tins for 10 minutes, then let cool for an additional 10 to 15 minutes on a cooling rack.
Serve warm for breakfast, brunch, or as a mid-afternoon snack for children and adults.
Be careful not to over-blend or else muffins will get tough.
**If you don’t have Soom Chocolate Tahini on hand, make the following adjustments: ⅓ cup + 3 Tbsp Soom Tahini, ⅓ cup + 2 Tbsp maple syrup, ⅔ cup + 2 Tbsp cocoa powder.
Dietary Preferences: Gluten-Free, Dairy-Free, Vegetarian, Kosher, Family-Friendly