Uploaded September 2016 | Updated September 2026, 3 weeks ago
EXACT RECIPE BELOW:
You guys, these Vegan Double Chocolate Black Tahini Banana Muffins (despite the crazy long name) are my newest obsession! I've made them so many times in the past month and they don't last long in our house! They're indulgent but healthy. I used super ripe bananas and coconut sugar for sweetness and the whole wheat flour and cacao powder provide the base for these unique, chocolatey muffins!
Please let me know if you give this recipe a try! The exact recipe is below:
DOUBLE CHOCOLATE BLACK TAHINI BANANA MUFFIN RECIPE:
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
3 ripe bananas, mashed
1/3 black tahini
1/4 neutral oil
3/4 cup coconut sugar
1 1/4 whole wheat flour
1/4 cacao powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips (I used the Enjoy Life brand)
Preheat your oven to 350 degrees and grease or line 12 muffin cups with cooking spay or silicone muffin liners. Set aside.
In a small bowl, whisk together 2 tablespoons ground flaxseed and 6 tablespoons water to create your flax eggs. Set aside to thicken.
In a large bowl mash the ripe bananas until smooth.
Add in the black tahini, oil and coconut sugar and whisk until smooth.
Add in the thickened flax eggs and mix again until all the wet ingredients are incorporated.
Evenly shake the whole wheat flour, baking powder, baking soda, and salt over the top of the wet ingredients and mix until just combined.
Fold in the mini chocolate chips.
Pour the batter into your prepared muffin cups.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before serving or storing in an airtight container.
Makes 12
MUSIC:
soundcloud.com/aka-dj-quads/star-vlog-music
BLOG: theconscientiouseater.com
INSTAGRAM: @theconscientiouseater
FACEBOOK: The Conscientious Eater
PINTEREST: Fvan89
EXACT RECIPE BELOW:
You guys, these Vegan Double Chocolate Black Tahini Banana Muffins (despite the crazy long name) are my newest obsession! I've made them so many times in the past month and they don't last long in our house! They're indulgent but healthy. I used super ripe bananas and coconut sugar for sweetness and the whole wheat flour and cacao powder provide the base for these unique, chocolatey muffins!
Please let me know if you give this recipe a try! The exact recipe is below:
DOUBLE CHOCOLATE BLACK TAHINI BANANA MUFFIN RECIPE:
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
3 ripe bananas, mashed
1/3 black tahini
1/4 neutral oil
3/4 cup coconut sugar
1 1/4 whole wheat flour
1/4 cacao powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips (I used the Enjoy Life brand)
Preheat your oven to 350 degrees and grease or line 12 muffin cups with cooking spay or silicone muffin liners. Set aside.
In a small bowl, whisk together 2 tablespoons ground flaxseed and 6 tablespoons water to create your flax eggs. Set aside to thicken.
In a large bowl mash the ripe bananas until smooth.
Add in the black tahini, oil and coconut sugar and whisk until smooth.
Add in the thickened flax eggs and mix again until all the wet ingredients are incorporated.
Evenly shake the whole wheat flour, baking powder, baking soda, and salt over the top of the wet ingredients and mix until just combined.
Fold in the mini chocolate chips.
Pour the batter into your prepared muffin cups.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before serving or storing in an airtight container.
Makes 12
MUSIC:
soundcloud.com/aka-dj-quads/star-vlog-music
BLOG: theconscientiouseater.com
INSTAGRAM: @theconscientiouseater
FACEBOOK: The Conscientious Eater
PINTEREST: Fvan89
