Banana Tahini Muffins

Where do I even start?… OK let’s go; tasty, healthy, juicy, not-to-filling-but-filling- enough, easy to make and all in all around 35 min to make.

What’s not to love my honey bees?

Bahini Muffins

Serves 2 (or in my case, one hungry boyfriend and you get 1)

• 3 spotty bananas
• 1/2 cup (1 topped dl) organic coconut flour
• 1/2 cup (1 topped dl) 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

How to make it all come together;

Flax Egg;

1. Mix 1 tablespoon flaxseed meal (ground raw flaxseed) with 2,5 tablespoons water. THIS MAKES ONE FLAX EGG, SO DOUBLE UP FOR THIS RECIPE!
2. Let it for 5 minutes.

Muffins;

1. Preheat the oven to 350°F (176°C) and prepare your oven plate by placing out your cupcake/muffin cups.
2. Mash the bananas.
3. Add tahini and combine until smooth.
4. Mix in the flax eggs and vanilla.
5. Add the dry ingredients; cinnamon, baking powder, baking soda, and sea salt. Slowly pour in coconut flour until just combined.
6. Spoon batter into muffin cups.
7. Bake for 30-35 minutes until lightly browned on top.
8. Take out and eat ’em up!