Dark Chocolate Swirl Banana Bread Muffins
1.5 cups oat flour
1/4 cup rolled oats
- 1 tsp baking soda
1 tsp cinnamon + sea salt to taste
3 large overripe bananas, mashed
- 1 large egg
- ½ cup Soom Premium Tahini
- ¼ cup maple syrup
- ¼ cup melted butter (dairy-free if needed)
½ cup Soom Dark Chocolate Tahini with Sea Salt to swirl
Preheat oven to 350, line a muffin tin with 12 liners.
- Place bananas, egg, tahini, maple syrup, and melted butter in a large bowl. Using a hand blender, blend the wet ingredients until smooth. Mix in the oat four, rolled oats, baking soda, cinnamon and sea salt with a large spoon until a batter forms.
- Scoop the batter evenly into muffin tins. Then, take a small spoonful of dark chocolate tahini and place it on top of each muffin. Swirl the chocolate into the batter using a butter knife to create a marbled look.
Bake the muffins for 22-25 minutes until a knife comes out clean. Careful not to overbake! Allow the muffins to cool for 5 minutes before placing on a cooling rack. Enjoy with extra Dark Chocolate Tahini with Sea Salt!
Storage: Muffins stay fresh in the fridge up to 5 days in an airtight container.
Dietary Preferences: Family-Friendly, Vegetarian, Gluten-Free
Seasonality: Winter, Spring, Summer, Fall
Recipe & Photography: Selena Sharpless of The Nutritious Kitchen