These vegan banana protein muffins are made with mashed banana, tahini, pea protein and cassava flour. They are soft, moist and tender.
- Preheat oven to 350 degrees F. Line a muffin pan with 9 silicone muffin liners.
- In a large bowl, combine mashed banana, tahini, water and vanilla. Whisk until smooth.
- In a separate bowl, combine pea protein, cassava flour, cinnamon, baking powder, baking soda and salt.
- Pour the dry mixture into the wet mixture and stir with a spatula until just combined.
- Fold the chocolate chips into the batter.
- Scoop the batter into the lined baking pan.
- Place the muffins in the oven and bake at 350 degrees for 25-30 minutes.
- After baking, cool muffins in the baking pan for 10 minutes, then transfer them to a wire cooling rack (removing muffins from their silicone molds) and cool to room temperature**
*Use the discount code BAKEITPALEO to save on any Nuzest purchase.
**Let the muffins cool completely for best texture, as this allows them to fully set and firm up.
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