Updated: May 28
So banana bread has been having a moment. You literally see people making it everywhere any time of day and I'm so happy it's time to shine is finally here. The classic is always good, or adding chocolate chips is a personal favourite but I thought I would jazz it up a bit more.
I love tahini and lately have been finding myself trying to put it into everything I make. For those of you who don't no what tahini is its a paste made of sesame seeds. Think peanut butter but instead of peanuts you use sesame. You find it in in lot's of savoury dishes such as hummus, but I find it works great in with sweets as well and brings a delicious and rich creaminess.
These banana tahini muffins are super fluffy, moist and just a touch nutty!
Makes 5 large muffins
What You Need
2 very ripe bananas
20g melted butter
40g plain flour
40g whole wheat flour
2g baking soda
2g baking powder
pinch of sea salt
dark chocolate (optional)
30g ising sugar
splash of water
Oven at 160°C or 320°F
Open your bananas and set aside the nicest half of one for garnishing the muffins. Mash the rest in a bowl with your tahini, egg, honey, and melted butter.
In a separate bowl mix together all the the dry ingredients, both flours, baking soda, baking powder, and salt.
Add your flour mixture to your banana mixture and stir until just combined.
Oil your muffin tray and divide your banana batter into 5. If your adding a little chocolate surprise in your muffins place a square into the middle of the batter and push down.
Next take the left over banana half, slice into thick circles, and place on top of each muffin.
Bake for 30 minutes turning your tray half way so they bake nice and even.
While they're baking make the glaze by combining the tahini, powdered sugar, and a splash of water to loosen it up to a nice thick glaze consistency.
Once the muffins are done let them cool for 20 minutes then you can dip each muffin in the gooey tahini glaze and enjoy then still slightly warm.. YUM.