Double Chocolate Tahini Banana Muffins
Rated 4.0 stars by 22 users
Category
Breakfast, 30-Minute Meals, Family-Friendly, Snacks, Chocolate
Servings
12
Cook Time
30 minutes
Ingredients
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
Directions
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.
Recipe Note
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
Seasonalities: All
Soom Foods
November 19, 2024
Yes, you can leave the flaxseeds out of this recipe, and it likely won’t affect the muffins. The flaxseeds add a bit of texture, nutrition (fiber and omega-3s), and a slight binding quality, but they’re not essential for the structure or flavor of the muffins in this case.
If you want to maintain similar nutritional benefits, you could replace the flaxseeds with another seed like chia or hemp, or just skip them altogether. The recipe should still turn out delicious without them!