Tahini Chocolate Chip Blender Muffins
Tahini Chocolate Chip Blender Muffins make for an easy on-the-go breakfast! If you’re craving nutty, warm, and chocolatey muffins, we highly recommend whipping up a batch of gluten-free, perfectly tender, moist, and fluffy muffins.
2 mashed ripe bananas
½ cup Soom Premium Tahini
⅓ cup maple syrup
2 tsp vanilla extract
½ tsp cardamom
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp kosher salt
½ cup chocolate chips
Preheat the oven to 400F. Spray muffin tin lightly with oil or line with muffin liners.
Combine bananas, rolled oats, eggs, tahini, maple syrup, vanilla extract, cardamom, cinnamon, baking powder, baking soda, and kosher salt into the container of a high powered blender. Pulse to break up banana pieces then blend for 1 ½ – 2 minutes. Batter should be thick and homogenous. Stir in chocolate chips.
Divide batter into 12 prepared muffin tins and bake for 18-20 minutes.
Cool muffins in pan for 5 minutes then remove to a cooling rack.
*To make these vegan, replace eggs with 2 Tbsp of flaxseed meal and 6 Tbsp of water. Allow to rest for 5 minutes before blending with other ingredients.
**Store them at room temperature under a loose tea towel for up to 3 days.
Dietary Preferences: Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall
May 27, 2022
I like that you have the vegan egg substitute. Thank you