Banana, Tahini Muffins with Coconut Flour / Sugar free / Gluten Free

I have an obsession with tahini and believe it is a neglected Mediterranean superfood which people are not giving enough attention to.

These muffins are a healthy treat and make for a great addition to a breakfast, a snack or a low sugar dessert.

Makes 8-9 muffins

Ingredients

3 Spotty bananas
1/2 Cup Coconut flour
1/4 Cup tahini
2  Eggs
2 tsp Cinnamon
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt

1. Preheat oven to 175C , and line a muffin tin with cupcake liners.
2. Combine bananas and tahini. You can use an electric mixer, but you can also manually mash together using a fork. Mix in eggs and vanilla.
3. Once all wet ingredients are combined, add cinnamon, baking powder, baking soda and sea salt, slowly pour in coconut flour until combined.
4. Scoop batter into 8 or 9 cupcake lines. Bake for 20 - 25 minutes, until a toothpick comes out clean.
5. Allow to cool completely so that the muffins stay intact.

Note: You could add a few raisins, cranberries or dark chocolate chips to sweeten them up a bit if you wish.

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