Tahini, chocolate and banana muffins

by Katinka on August 17, 2014

TahiniMuffins3 Tahini, chocolate and banana muffins

I have a slight obsession with tahini. We go through jars very quickly due to copious amounts of meals made with tahini dressing and hummus.

This is a good thing because tahini is amazingly good for you, providing you with a wide range of vitamins and minerals. As it is made into a paste from ground sesame seeds, it means that you absorb much more of the nutrients than if you were just eating the sesame seeds whole (which would just pass through your digestive system without being absorbed). Tahini is high in protein and fibre but as you have probably noticed, tahini is also on the oily side and therefore is high in fat. However the vast majority of the fats found in tahini are unsaturated fats which are good fats and healthier for your body.

Considering all this, why should we restrict such an amazing ingredient to only savoury dishes? This is why I did a bit of experimentation and came up with this banana, chocolate and tahini muffin recipe. Now if you love tahini, you will love these muffins but they do have that special tahini taste so it may take some people by surprise.

These muffins are healthy and are a great snack at work or as a small breakfast meal. The chocolate is raw cacao powder which is extremely high in antioxidants and the sweetness comes from organic rice malt syrup which is a natural sweetener made from fermenting cooked rice – it doesn’t contain any fructose (the really bad sugar that the body does NOT need). So broaden your horizons and if you love tahini, try these healthy, alternative muffins.

Banana and chocolate tahini muffins
Makes 12 muffins
Preparation time: 8 minutes, cooking time: 15 minutes

Ingredients
1 cup whole wheat flour
1 cup rye flour
1 tsp baking powder
1 tsp ground cinnamon
1 tbs cacao powder
Pinch of salt
1 cup soy milk
2 overripe bananas
½ cup rice malt syrup
2 tbs tahini
2 eggs, whisked

1 banana and 1 tbs brown sugar to serve.

Method
Pre-heat the oven to 170 degrees. Mix all the dry ingredients together in a large bowl (flours, baking powder, cinnamon, cacao powder and salt). In a separate bowl, mush the bananas into the soy milk with a fork. Add the rice malt syrup, tahini and eggs and whisk together. Make a well in the dry ingredients and pour in the wet ingredients. Stir everything together well but do not over mix as you will end up with rubbery, dense muffins.

Divide mixture into a muffin tray, using muffin liners or squares of baking paper – the mixture should create approximately 12 muffins. Slice the additional banana up and place on each of the muffins. Place in the oven for 10 minutes, then for extra sweetness, sprinkle the top of the muffins with some brown sugar. Bake for another 5 minutes. Muffins are ready when you can put a fork in the middle and it comes out clean. Take out of the oven and leave to cool before eating.

TahiniMuffins21 Tahini, chocolate and banana muffins

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