I don’t like bananas, but I love banana bread. How the eff does that make sense? I think I only like bananas for the texture they bring baked goods. Bananas just make banana bread so fudgy and delicious. It’s like fudge bread. I love fudge.
I invested in a banana bread candle. By invested, I mean I spent $10. It was the most amazing thing ever. It was a 16 oz candle that lasted a week. If you find a Yankee Banana Bread Candle, buy all of them. And then make your home smell like you’re a baking queen.
These muffins are like a traditional banana bread muffin, but with a special tang from the tahini. It makes the muffins creamy and spicy, similar to a chai spice or ginger. Not hot spicy, but spice-spicy. And it complements the dark chocolate perfectly.
Tahini Banana Bread Muffins
Time: 30 minutes
¼ cup tahini
½ tsp vanilla extract
½ cup coconut flour
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
½ tsp salt
½ cup Enjoy Life dark chocolate morsels
- Preheat the oven to 350 degrees. Grease a silicone muffin tin for fill a muffin pan with silicone liners.
- In a food processor, blend the bananas, tahini and vanilla extract.
- Add the eggs one at a time until fully immersed.
- Blend in coconut flour, baking soda, baking powder, cinnamon and salt.
- Mix in the dark chocolate morsels by hand.
- Spoon the batter into 10 muffin tins until ¾ full.
- Bake for 25-30 minutes or until cooked through the center.