Double Chocolate Tahini Banana Muffins
These gluten and dairy-free double chocolate tahini banana muffins are fudgy and perfect for breakfast. The recipe is made in one bowl and baked in under 30 minutes!
Ingredients
- 3 bananas, mashed
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- ½ cup tahini
- ½ cup cocoa powder
- 1 cup almond flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with liners or spray with nonstick cooking spray.
- In a bowl, mash the bananas using back a fork and add the eggs, tahini, maple syrup and vanilla extract and mix until well combined.
- To the bowl add the cocoa powder and mix.
- Add the almond flour, salt, and baking soda and mix the batter until well combined.
- Fold in the chocolate chips and keep some to sprinkle the top of the muffins.
- Let the batter sit for 5 minutes and transfer the batter to the lined muffin tin and bake for 17-20 minutes or until toothpick inserted comes out clean.