Banana Tahini Muffins

These muffins are truly delightful and nutritious. They're soft, fluffy, and incredibly tasty. My daughter Gaia and I created this recipe together, and it's now our Sunday ritual to make for school snacks.

Made with all-natural, wholesome ingredients and free from refined sugar, these muffins are perfect for lunch kits or a quick breakfast. They stay fresh for up to 3 days. For breakfast, I recommend warming them up and serving with a touch of ghee (ethically sourced and organic) or coconut butter. A truly delightful treat!

Grab the recipe for these sweet and scrumptious muffins below!

Yield 10-12 muffins

Ingredients:

• 3 ripe bananas (I used locally grown banana from my farmer's market)

• 1/3 Cup virgin coconut oil

• 1/2 cup coconut sugar

• 1/4 cup tahini

• 2 tsp apple cider vinegar

• 1 tsp pure vanilla extract

• 1 1/2 cups spelt flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp mineral salt

Method:

1. Set your oven to 350 degrees Fahrenheit for preheating.

2. Remove the peels from the bananas and place them in a bowl. Mash them into a puree using a potato masher or fork.

3. Add the virgin coconut oil, vanilla, tahini, and apple cider vinegar to the bananas, then mash and mix well to combine.

4. Incorporate the coconut sugar, then add the flour, baking powder, baking soda, and mineral salt, mixing thoroughly to combine.

5. Prepare a muffin or cupcake pan by lining it with cupcake liners and fill each liner with 1/4 cup of batter. Alternatively, you can lightly coat each cupcake slot with coconut oil. Use a silicone brush or napkin to spread the oil evenly. Optionally, top each muffin with granola, coconut flakes, crushed nuts or seeds, cacao nibs, or chocolate chips.

6. Bake the muffins for 13-15 minutes.

I hope you enjoy!