Description
These tahini banana muffins are soft and tender with a nutty banana flavor. They're miniature in size and made with wholesome ingredients like ripe bananas, tahini and coconut flour.
Ingredients
Scale
- 1 cup mashed bananas (245g)
- 1/3 cup tahini
- 3 Tbsp water
- 1 tsp vanilla extract
- 1/3 cup coconut flour (38g)
- 1/4 cup tapioca starch (32g)
- 1/4 cup ground flax (21g)*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the mashed bananas, tahini, water and vanilla.
- Mix in the coconut flour, tapioca starch, ground flax, baking powder, baking soda and salt.
- Let the batter sit for 5 minutes to thicken.
- Scoop the batter into a silicone mini muffin pan, making 14 muffins.
- Place the muffins in your preheated oven and bake at 350 degrees F for 25 minutes.
- Remove from oven and cool for 10 minutes in the muffin pan, then transfer to a wire cooling rack.
Notes
For best results, measure ingredients by weight (when given)
*I grind whole flax seed with a coffee grinder to make my own ground flax.