Chocolate Tahini Blender Muffins

These Chocolate Tahini Blender Muffins are perfectly tender, moist and delicious! Nutty tahini, warm spices and melty chocolate bring a sense of decadence to this easy gluten free muffin. All ingredients are blitzed together in a blender and poured directly into a muffin tin, so prep and clean up are a cinch. These delectable muffins were made with Soom Tahini!

Servings

12 servings

Prep time

10 minutes

Cook time

18 minutes

Passive time

n/a

Ingredients

2 mashed ripe Bananas
2 ½ cups Organic Old Fashioned Rolled Oats (270 g)
2 Eggs (100 g)
½ cup stirred Soom Tahini
⅓ cup Maple Syrup (105 g)
2 tsp Vanilla Extract (10 mL)
½ tsp Cardamom
1 tsp Cinnamon
2 tsp Baking Powder (8 g)
1 tsp Baking Soda (4 g)
½ tsp Kosher Salt
½ cup Chocolate Chips (115 g)
¼ cup Sesame Seeds optional

Instructions

Preheat oven to 400°F. Spray muffin tin lightly with oil or line with muffin liners.
Combine all ingredients into the container of a high powered blender. Pulse to break up banana pieces then blend for 1 ½-2 minutes. Batter should be thick and homogenous
Stir in chocolate chips.
Divide batter into 12 prepared muffin tins. If using, sprinkle tops with sesame seeds. Bake for 18-20 minutes.
Cool muffins in pan for 5 minutes then remove to cooling rack.