Double Chocolate Tahini Banana Muffins
Deliciously fudgy double chocolate tahini banana muffins that seriously taste like dessert! These grain-free chocolate tahini banana muffins just so happen to be paleo, dairy-free, gluten-free, and naturally sweetened for the perfect breakfast or snack.
Servings 10 muffins
Calories 282cal
Ingredients
- 3 extra ripe bananas, mashed (330g)
- 2 large eggs, at room temperature
- ½ cup (112g) tahini
- ⅓ cup (104g) pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup (112g) blanched almond flour (or sub ¾ cup oat flour)*
- ½ cup (40g) unsweetened cocoa powder
- ¼ cup (28 grams) coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90g) chocolate chips, plus 2 tablespoons for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray. (We're only making 10 muffins.)
- In a large bowl, add mashed banana, eggs, tahini, maple syrup and vanilla extract. Mix until smooth and well combined.
- In a separate medium bowl, whisk together almond flour, cocoa powder and coconut flour, baking soda and salt. Add dry ingredients to wet ingredients and mix ingredients together until well combined. Fold in 1/2 cup chocolate chips.
- Divide batter evenly between prepared the 10 muffin liners. Sprinkle 2 tablespoons chocolate chips over the tops of the muffins. Bake for 22 to 27 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. Makes 10 muffins.
Notes
Nutrition
Serving: 1muffin | Calories: 282cal | Carbohydrates: 25.9g | Protein: 7.6g | Fat: 17.3g | Saturated Fat: 4.3g | Fiber: 5.9g | Sugar: 18.2g