Banana and Tahini Muffins (Grain-Free!)

Trudging through the cold, windy days of this San Francisco “Fogust”, (and perhaps a little inspired by recently binge-watched episodes of the Great British Bakeoff), I found myself dying to make muffins. These salty-sweet muffins, with banana, tahini, and a hint of ginger, were the result. The recipe is completely grain and gluten-free, but the bananas serve as an excellent binder in the absence of gluten. They save incredibly well for at least a few days in an airtight container and are (of course) served best with butter. (Mine were finished with quince jam!)

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  • 2 large bananas, mashed
  • 2 eggs
  • 2 tablespoons maple syrup
  • 3/4 cup tahini
  • 1 teaspoon vanilla
  • 1 teaspoon salt (+ flakey sea salt for topping)
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons ginger
  • 2 tablespoons – 1/4 cup water
  • Black sesame seeds (optional)

Preheat the oven to 350 degrees. Combine the wet ingredients: bananas, eggs, maple syrup, tahini, and vanilla. In a separate bowl, mix together the coconut flour, salt, baking soda, and ginger. Mix the dry ingredients into the wet ingredients. Once incorporated, check for dryness, and add between 2 tablespoons and 1/4 cup water to moisten dough slightly.  (Coconut flour is incredibly fibrous and absorptive, so a bit of water can prevent dry muffins.)

Pour batter into about 10 lined muffin tins. Sprinkle with black sesame seeds and a touch of flakey sea salt. Bake for 22-30 minutes.

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