Soom and made it when we had half a jar of their (delicious!) dark chocolate tahini with sea salt to use up, and we were trying to get rid of the last of the frozen bananas as well. I really like banana muffins, tahini, and chocolate, so obviously this was up my alley!
If you can’t get your hands on Soom Dark Chocolate Tahini with Sea Salt, you can replace it with your chocolate spread of choice, and fine sea salt to taste.
1 ½ cups oat flour
¼ cup instant oats
1 tsp. baking soda
1 tsp. cinnamon sea salt, to taste
3 large overripe bananas, mashed
1 large egg
½ cup tahini
¼ cup maple syrup
¼ cup melted lactose-free butter (vegan if needed)
½ cup Soom Dark Chocolate Tahini with Sea Salt, to swirl
Preheat oven to 350 °F; line a muffin tin with 12 liners.
In a small bowl, which together the oat flour, instant oats, baking soda, cinnamon, and sea salt. Set aside.
Place bananas, egg, tahini, maple syrup, and melted butter in a large bowl. Using a hand blender, blend the wet ingredients until smooth. Using a large spoon, mix in dry ingredients until a batter forms.
Scoop the batter evenly into muffin tins. Then, take a small spoonful of dark chocolate tahini and place it on top of each muffin. Swirl the chocolate into the batter using a butter knife to create a marbled look.
Bake the muffins for 22-25 minutes until a knife comes out clean. Be careful not to overbake! Allow the muffins to cool for 5 minutes before placing on a cooling rack. Enjoy with extra Dark Chocolate Tahini with Sea Salt if you wish!