Easy Vegan Chocolate Chip Tahini Muffins
These easy oil-free, gluten-free Vegan Chocolate Chip Tahini Muffins are made with whole food ingredients that will leave your belly happy and your waistline intact! They’re perfect for an afternoon pick-me-up with a cup of tea, but equally as delicious as a healthy breakfast or after dinner dessert. Let’s get baking!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 10 muffins 1x
Ingredients
Units
Scale
1 3/4 cups Oats
3/4 cup Almond Flour
1 TSP Baking Powder
1/2 TSP Baking Soda
1/4 TSP Salt
1 TB Chia Seeds
1/2 cup dairy-free chocolate chips
2 Medium Size Ripe bananas, peeled
1/2 cup Medjool Dates (about 7-8 dates), soaked 5 minutes in water and drained
1/4 cup Sesame Tahini
1/4 Plant Milk (I use unflavored/unsweetened Soy Milk)
1 TSP Almond Extract
1 TSP Apple Cider Vinegar
Instructions
- Preheat your oven to 350°F. Line 10 wells of a muffin tin with paper muffin liners. For mini muffins, line 18-20 wells.
- In a high-speed blender or food processor and process the rolled oats until a fine, powdery flour forms. Add the almond flour, baking soda, baking powder and salt to the oat flour and pulse 2-3 times to mix. Transfer the mixture to a large bowl.
- Place the peeled bananas, soaked and drained dates, tahini, plant milk and chia seeds to the blender or processor bowl and process until a smooth batter forms. Add in the almond extract and apple cider vinegar. Pulse a few times to incorporate.
- Add the wet batter to the bowl with the dry ingredients and stir until the two mixtures are just combined. Do not overmix.
- Lastly, stir in the chocolate chips until evenly distributed.
- Using a half cup measuring cup or a spoon, divide the batter evenly among the prepared muffin cups.
- Bake the muffins for 18-20 minutes on the middle rack of the oven. They are ready when a toothpick inserted in the center comes out clean and the muffins begin to turn golden brown on the top. Allow to cool completely before refrigerating.