Banana Tahini Chocolate Chip Muffins

If you know me at all, you know that I have a weakness for muffins! I especially love them for breakfast with a hot beverage! Muffins often are loaded with empty calories, refined sugar/flour, additives and preservatives offering no nutritional value... sad. But they can be quite the opposite! Using wholesome, real ingredients they can be the perfect healthy meal or snack! These banana tahini muffins are gluten free, oil free, refined sugar free, vegan and utterly delicious!

Makes 10

Dry

3/4 cup blanched almond flour

3/4 cup fine gluten free oat flour

1 tsp baking soda

1/4 tsp pink salt

1/3 cup dark chocolate chips (I use Hu or Enjoy life brands) or use carob chips for chocolate substitute.

Wet

1 cup mashed ripe bananas (about 2 1/2)

2 flax eggs (or regular)

1/2 cup creamy tahini (note)

1/3 cup pure maple syrup

1 tsp pure vanilla extract

Preheat oven to 350. Lightly spray muffin pan with avocado or extra virgin olive oil or use silicone pan and skip the oil!

In large bowl, whisk together bananas, flax eggs, tahini, syrup and vanilla.

In medium bowl, whisk together flours, baking soda and salt. Add to wet ingredients and mix until combined. Stir in chocolate chips.

Bake 20-22 minutes until toothpick comes out clean. Place on cooling rack and let cool in pan for 30 minutes before removing. Watch the reel here https://www.instagram.com/p/CkN99DuLEhz/

Note: Don't have tahini? You can use all natural almond butter in its place.