Gluten Free Tahini Chocolate Chip Muffins
These gluten free tahini chocolate chip muffins are the goods if you want a healthy muffin fix with an extra protein and calcium hit simply by using tahini as your replacement for butter or other nut butter.
Especially for you if you can’t do dairy or have an allergy to nuts.
Tahini is made from sesame seeds, ground down to form a butter.
An excellent source of good fats, antioxidants, potassium, B vitamins, calcium & low in carbs, high in protein.
Makes approx 12 gluten free tahini chocolate chip muffins. ❤️
Ingredients:
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2C oat flour or buckwheat flour
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1/4C vanilla plant based protein powder
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2t baking powder
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1t baking soda
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pinch salt
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1/4C Tahini
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1/2C honey
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2/3C coconut milk
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2 eggs or 2 flax eggs
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1t vanilla extract
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1t cinnamon
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1/2C chocolate chips + extra for topping.
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1 smashed banana
Method:
Preheat oven to 180°C. Grease a muffin tin. Set aside.
In a bowl place the flour, protein powder, baking powder, baking soda, salt and stir to combine.
In a separate bowl, whisk the eggs, milk, vanilla.
In a separate bowl stir the tahini, smashed banana and honey together until creamy.
Add the wet ingredients to the dry and stir to combine. Lastly, stir in the chocolate chips.
Spoon batter into the muffin tin, filling 2/3 of the way full.
Sprinkle extra choc chips on top.
Bake in oven for 20 minutes or until centre comes out clean (I use a fork to test).
Allow to cool for 10 mins, then turn out onto cooling rack.
Serving them warm is my favourite way to eat them!
Will store well in fridge for 1-2 weeks in an airtight container.
Enjoy! 😘
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