Juliet cooks

Banana, Chocolate and Tahini Muffins

Banana, chocolate and Tahini Muffins
Preparation time:
20 minutes
Cooking time:
18-22 minutes
12 muffins

These delicious fudgy morsels are super quick to whip up in the food processor. They are plant-based, so they are perfect for everyone, whether vegan or not, they are especially good for those with allergies as they're also gluten-free (if you use gluten-free baking powder and oats) as well as free from egg and dairy.

  • Juliet with Banana, chocolate and Tahini Muffins


    For the muffins:
    • 2 medium-size, very ripe bananas
    • 1 Tbsp ground flax (to make flax egg)
    • 40ml water (to make flax egg)
    • 2 tbsp plant milk
    • 1 tsp baking powder
    • ½ tsp bicarbonate of soda
    • 90g light muscovado or soft light brown sugar
    • 160g tahini (stirred well before weighing)
    • 1/4 tsp fine sea salt
    • 2 tbsp olive oil (or you can use any oil you like)
    • 50g cocoa powder, sifted if
    • 70g oats
    • 125g ground almonds
    • 50g vegan dark chocolate chips
    • Extra choc chips for sprinkling on top
  • Method

    For the muffins:
    • Preheat oven to 170c fan and line a standard muffin tin with paper cupcake wrappers.

    • Mix the flax with water and set aside for 5 minutes, this is your flax ‘egg’ which is a good binder in plant-based recipes.

    • Put the bananas into a food processor with the oil and tahini, plant milk and flax egg, then blitz until smooth. Alternatively, you can use a stick blender or mash well by hand in a bowl.

    • Add sugar and sea salt, add cocoa powder and pulse to combine. Use a spatula to scrape down the sides of the food processor, then add in the almonds, oats, baking powder and bicarb and blitz a few times to combine it all together.

    • Lastly, sprinkle in the chocolate chips and pulse a couple of times, then divide the batter between 12 muffin tins, filling almost all the way to the top. Sprinkle on a few more chocolate chips before baking if you like.

    • Bake on the centre oven rack for about 18-22 minutes or until risen. When cooked, a toothpick inserted into the centre should come out nearly clean, with a little fudgy paste on, but not glistening wet. Cool in the tin for about 5 mins, and then transfer muffins to a cooling rack to let them cool completely. These will last well for 3 days or can be frozen.

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