These muffins are refined sugar free, paleo, nut free and vegan. You can even add chocolate chips, coconut flakes, or whatever you fancy! Get creative

Banana Tahini Muffins [Vegan, Paleo]

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Calories

160

Serves

8

Cooking Time

25

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Ingredients

  • 3 spotty bananas
  • 1/2 cup organic coconut flour
  • 1/2 cup organic runny tahini
  • 2 flax eggs
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
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Preparation

  1. Preheat the over to 350°F and line a muffin tin with cupcake liners.
  2. Combine the bananas and tahini until smooth, runny consistency (I recommend mashing up the bananas first)
  3. Mix in the flax eggs and vanilla.
  4. Now add the dry ingredients; cinnamon, baking powder, baking soda, and sea salt. Slowly pour in coconut flour until just combined.
  5. Spoon batter in to 8 to 9 cupcake lines.
  6. Bake for 25 minutes until a toothpick comes out clean.
  7. Will last in the fridge for 3-4 days.
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Nutritional Information

Per Serving: Calories: 160 | Carbs: 16 g | Fat: 10 g | Protein: 5 g | Sodium: 182 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.