Banana Tahini Muffins with Friday Flair and Frosting
Ingredients
- 2–3 overripe bananas (~250g)
- 1/2 cup (125g) tahini (or nut/seed butter of choice)
- 1/3 cup (105g) coconut sugar
- 3/4 cup (180g) almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 1/4 cup (175g) cassava flour
- 3 tbsp (23g) coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/3 cup chopped walnuts (optional)
Preparation
Stir apple cider vinegar into the almond milk and set aside for 10 minutes.
Whisk together cassava flour, coconut flour, baking soda, salt, and cinnamon in a bowl.
In a blender, combine overripe bananas, coconut sugar, almond milk and vinegar mixture, tahini, and vanilla. Blend until smooth.
Add the blended mixture to the dry ingredients and mix to combine.
Fold in the chopped nuts (if using).
Scoop the batter into a lined or greased muffin pan, filling each cup about 3/4 of the way full.
Bake the muffins for 23-25 minutes at 350ºF (175ºC).
Allow the muffins to cool for 10-15 minutes in the pan, then transfer them to a cooling rack to cool completely.
Frost the muffins if desired, and enjoy!
