Banana, Tahini & Date Muffins (grain fee)
It’s hard to say no to these naturally sweetened banana date muffins. My girls helped me make these the other day and they were a huge hit at tea time. With the addition of creamy tahini (which lends a lovely nutty flavor) these don’t need any additional oil or butter. Between the banana and tahini these are moist, rich and oh so good!
My girls couldn’t resist adding some dark chocolate chips to these muffins, though I think they would taste just as good without the chocolate if you’re planning on serving these to a baby or younger toddler.
I hope you all enjoy these muffins as much as we do! It’s snowing here today so we plan to make another batch to walk over to our neighbors house.
Grab your favorite baking helpers and let me know what you all think!
Banana, Tahini & Date Muffins
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 12 large muffins + 10 mini muffins
3/4 cup Medjool dates (about 8 large dates)
3 large eggs
2 ripe bananas, mashed (about 1 cup)
1/2 cup tahini
2 teaspoons vanilla extract
1 3/4 cups almond flour
1/4 cup tapioca flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon unrefined salt
3/4 cup dark chocolate chips
Preparation
Preheat the oven to 350F and line a regular size muffin tin with liners. and a mini muffin tin with 10 liners.
Soak the dates in a bowl of boiling water for 5 minutes to really soften them up. Add the soaked dates to a food processor along with 1/2 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed)
Add the remainder of the ingredients and process until smooth. Fold in the chocolate chips
Spoon the mixture into the prepared muffin pans. Bake the large muffins for 22-25 minutes and the mini muffins for 18- 20 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
