Vegan Banana Tahini Muffins: Grain-Free Delight
Ingredients
- 2–3 overripe bananas
- 1/2 cup tahini (or nut/seed butter of choice)
- 1/3 cup coconut sugar
- 3/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 1/4 cup cassava flour
- 3 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- Optional: dairy-free frosting OR 1/3-1/2 cup chocolate chips
Preparation
Add apple cider vinegar to 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 + vinegar mixture, tahini, and vanilla. Blend until smooth.
Incorporate the blended mixture into the dry ingredients, mixing until well combined.
If desired, fold in chocolate chips to the batter.
Scoop the batter into a lined or greased muffin pan, filling each cup about 3/4 of the way.
Bake the muffins in a preheated oven at 350ºF (175ºC) for 23-25 minutes.
Allow the muffins to cool in the pan for 10-15 minutes, then transfer them to a cooling rack to cool completely.
If desired, frost the muffins using dairy-free frosting or eat them as they are.
Enjoy these vegan banana tahini muffins for a delightful treat!