Extra rich yet super healthy double chocolate banana muffins made with tahini for a nutty flavor and moist, cake-like texture. They’re gluten free, grain free, dairy free and Paleo and even kid friendly! Have one for breakfast, an afternoon snack, or anytime you need a chocolate fix…
Ingredients [ For 14 to 15 people ] [ Preparation time : 12 minute – Cooking time : 25 minutes ]
- 3 eggs
- 2 med very overripe bananas mashed well
- 1/4 cup pure maple syrup
- 1/3 cup tahini I used Seed & Mill
- 1 tsp pure vanilla extract
- 1 cup blanched almond flour
- 1/3 cup flaxseed meal
- 6 tbsp raw cacao powder or unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1/3 cup chopped dark chocolate or dairy free/soy free chocolate chips*
- Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners, or grease with coconut oil (make sure you use a reliable non-stick pan if you’re going liner-free)
- In a large bowl, whisk together the mashed bananas with the eggs, tahini, maple syrup and vanilla.
- In a separate bowl, combine the almond flour, flaxseed, cacao or cocoa powder, baking soda and salt until well blended.
- Gently stir the dry ingredients into the wet, until JUST moistened – do not use a mixer for this step or your muffins won’t properly rise.
- Lastly, fold in the chopped chocolate or chocolate chips.
- Spoon the batter into the prepared muffin cups/liners until about 3/4 of the way full.
- I have made between 10-12 muffins with this recipe depending on how big I make the muffins.
- Bake in the preheated oven for 18-22 minutes, or until muffins are set and a toothpick inserted near the center of one comes out batter-free (melted chocolate is okay)
- Allow the muffins to cool in the pan for 2-5 minutes, then remove to finish cooling on wire racks.
- Store leftovers loosely covered at room temperature for the first day, and then in the refrigerator for up to 4 days.
- You can also freeze them, tightly wrapped in plastic for longer.