Oh healthy muffins how we love you!
We just love muffins – as you can tell from our muffin recipe log! We’ve made Spiced Pumpkin muffins, Blueberry and Banana muffins, Lemon and Poppyseed muffins …. but we reckon these Banana Tahini muffins really shine! The banana brings natural sweetness and the tahini provides this deliciously nutty and smooth texture! Plus this is our first nut free muffin recipe! Yay!
“How can muffins possibly be healthy?!” We hear you ask….We make sure our muffin recipes contain a combination of healthy fats and protein along with natural sweeteners. They are full of nutritious ingredients to fill you up with only goodness!
It’s also a great way to use over-ripe bananas (as well as smoothies, banana bread and nice-cream)! So next time you’re thinking of ditching those spotty ‘nanas, pull up this article and save them from the garbage bin!
Tahini – get on it!
For those of you that aren’t familiar with Tahini … Tahini is a paste made from ground sesame seeds. It does have a strong, distinct flavour so it’s not universally loved. But for us, we are #teamtahinilove! It is so versatile, and can be used in both savoury and sweet cooking. We find it gives things a caramel-ly twist, and we are all for that!
Plus dairy free peeps, rejoice, as it is also an amazing source of calcium! It’s also high in protein, iron, vitamins and minerals.
That’s why these muffins are a hit in our house! 
- 2 ripe bananas
- 4 eggs
- 1-2 tbs tahini (depending on how strong you like the tahini flavour to be)
- 1/2 cup coconut flour
- 2 tbs coconut oil - melted
- 1 tbs honey (optional!)
- 1 tsp 100% vanilla extract
- Preheat the oven to 180 degrees and line a muffins tray with silicon muffins molds
- Mash the banana with a fork
- Mix the eggs, coconut oil, tahini and banana, vanilla and honey until smooth
- Add the coconut flour to the mixture, it will form a thick "paste' consistency
- Spoon the mixture into the muffin molds
- Bake in the oven for 15 minutes, or until golden brown
- Allow to cool before eating.
- Store in the fridge for 3-5 days
- You can swap the tahini for a nut butter but it will no longer be a nut free recipe.
- We think adding cacao is an amazing idea!
Nourishing Your Essence – always!
Matt and Nat
