Another beautiful vegan, gluten free bake for you to try – this Banana Tahini muffins are delicious! They are vegan, use jowar flour and almond meal so it is gluten free, sweetened with bananas and brown sugar and you can get some goodness of seeds from the tahini in these muffins.
Do you love make ahead snacks like I do?
Hands up, if you are like me! I make healthy snacks on weekends so I can nibble on something satisfying during the week. It is so EASY to reach to packet of chips or chocolate bar for me. So, I make a steady supply of snacks. Since my weakness is sweet stuff, I end up making these Oats and Sesame Balls or these Tahini Cookies. Some weeks, I make a batch of Millet Cookies with Ragi or Jowar flour and they are so delicious. These Banana Tahini muffins are like that – they make a delicious snack but can also be a light breakfast.
If you are in the mood for a little indulgence, slice them in half and slightly toast with butter or top it with some chocolate spread and bite. SO GOOD!
What is in these Banana Tahini Muffins?
- Bananas – the riper ones are sweeter and the ones with brown spots work best!
- Tahini – I use store-bought unhulled tahini for all my baking. These are made with white sesame seeds
- Brown sugar – this makes the muffins incredibly soft
- Jowar Flour – to keep them gluten free, I use jowar flour. The recipe also works with whole wheat flour
- ACV – to react with the baking soda and give a lift to these egg free muffins
- Milk – any vegan milk works!
- Baking soda, salt and some cinnamon to flavour
- Dark chocolate
Eggless Banana Tahini Muffins with Jowar Flour
- 1 cup jowar flour 150 grams
- 1 cup almond meal 120 grams
- ½ cup brown sugar/coconut sugar 110 grams
- 1 cup mashed banana about 250 grams
- ¼ cup tahini 70 grams
- 1 cup soy milk/oat milk/almond milk 250 ml
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1 tsp cinnamon or vanilla
- a pinch of salt
- 1/4 cup chopped dark chocolate
- Preheat oven to 180°C. Line and grease a 12 cavity muffin tin.
- To a bowl, add the bananas, tahini, vanilla, ACV and milk. Mix well and set aside for five minutes.
- Sift in (YES, do it) the jowar flour, almond meal, baking soda, salt.
- Add dark chocolate chips and mix until well combined.
- Fill the muffin tray and bake for 30-35 minutes.
- Check if done with a skewer and allow to cool before removing off the tray.
Freezing baked goods
I freeze all my bakes. There are only two people in my household and of that, one DOES not eat a lot of baked stuff. So, there is NO way I can finish 12 muffins or a loaf of lumberjack cake. Here is how I freeze baked stuff!
- Let the muffins, cookies, cake fully cool.
- Freezing a loaf cake – make thick slices and wrap each individual slice in cling film and store in a silicon bag or a ziplock bag.
- Freezing muffins – unless the muffins have a top like these kozhukattai muffins, i prefer to store them in a ziplock bag together. if it has a top, i will usually cling film them separately.
- Freezing cookies – you can freeze a lot of cookie batter as it is in a ziplock bag and directly bake from frozen! If freezing cookies, store them once cooled together.
- I prefer to microwave muffins, cakes before eating them, however that is optional. They can also be thawed left outside.
Like a lot of my baking, I adapted this recipe from several sources – I saw it first on Feasting on Fruit but did not want to find a special flour, so looked around and then got this recipe at Okonomi Kitchen that used ACV and had no strange ingredients. Finally, I saw this wonderful recipe at Panceas Pantry. I picked bits and pieces and added my own changes with jowar flour and chocolate chips to make these muffins.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about what your preferences and other readers.
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