Eggless Banana Tahini Muffins with Jowar Flour
Delicious banana muffins with jowar flour and almond meal, sweetened with bananas and brown sugar with the goodness of tahini. These are gluten free and vegan!
Servings 12 muffins
Ingredients
- 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
Instructions
- 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.
Notes
Brown Sugar
The sugar can be reduced to 1/3 cup if the bananas are sweet enough.
Jowar Flour
The same recipe can be made with buckwheat flour, whole wheat flour or all purpose flour. I prefer jowar because it keeps them gluten free and the end result is still a beautiful crumb.
Dark Chocolate
Instead of dark chocolate, walnuts or almonds can be used.