Tahini Healthy Brownie Muffins
- 2 medium extra ripe bananas
- 1 cup tahini I used raw, untoasted
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil
- 1 tbsp apple cider vinegar
- 2 tbsp flax meal + 3 tbsp water
- 1 tsp baking soda
- 1/3 cup cocoa powder
- 1/2 cup coconut sugar if you are subbing for table sugar cut it down to 1/4 cup
- 2 tbsp coconut flour
- Optional: 1/4 cup chocolate chips (I opted out to keep them healthier)
Preheat oven to 350 degrees F.
Line your muffin tin with paper liners.
Make your flax egg by mixing 2 tbsp flax meal and 3 tbsp water (I reduced the water for this recipe), let sit for 5 minutes.
In a medium bowl or food processor mash your bananas.
Add the tahini, vanilla extract, coconut oil, flax mixture and apple cider vinegar. Blend.
Add in all of your dry ingredients, the baking soda, cocoa powder, coconut sugar, and coconut flour. Blend until combined, do not overmix.
Your batter will be thick, this is how we want it!
Spoon your mixture into the muffin tin, filling the tin to the brim. Will make 12 muffins.
Bake for 25-30 minutes.
Do not test doneness with a toothpick because the center will still be slightly wet (like a fudgy brownie), instead do not bake them past 30 minutes and they will be good to go!
Let them cool before eating, they are slightly wet straight out of the oven. Once they cool and set up they become a yummy, fudgy, brownie goodness!
Any nut or seed butter will work.
I've tested this recipe using 1 packed cup of almond flour instead of tahini and it worked great! The flavor was more mild.