Imagine sinking your teeth into a moist, delectable muffin that's not only incredibly delicious but also packed with nutrition and completely free from dairy, gluten, and refined sugars. These Vegan Paleo Banana Tahini Muffins are about to revolutionize your breakfast and snack game, offering a perfect blend of creamy banana, nutty tahini, and wholesome almond flour that will make your taste buds dance with joy. Whether you're following a paleo lifestyle, looking for a healthier alternative to traditional muffins, or simply craving a mouth-watering treat, this recipe is your ultimate culinary destination!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Snack
Serves: 12 muffins
Ingredients
- 3 ripe bananas
- 1/2 cup tahini
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups almond flour
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork until they become smooth and creamy with minimal lumps.
- Add tahini, maple syrup, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until they are completely combined and form a smooth, consistent mixture.
- In a separate bowl, sift together the almond flour, baking soda, and salt. This helps remove any clumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense and tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with additional tahini or sprinkle with sesame seeds for extra flavor and presentation before serving.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
- Room Temperature Ingredients: Ensure your tahini and other ingredients are at room temperature for better mixing and a smoother batter.
- Don't Overmix: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to tough, dense muffins.
- Check for Doneness: Use the toothpick test - if it comes out clean, your muffins are perfectly baked.
- Cooling is Crucial: Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Tip: These muffins stay fresh in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
- Make Ahead: You can freeze these muffins for up to a month - just wrap individually for easy grab-and-go breakfasts!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 16g
Protein: 6g
Fat: 17g
Saturated Fat: 2g
Cholesterol: 0mg
