I absolutely love rainy days.
Especially when thunder and lightening are involved.
It’s a time where I can have an excuse to stay inside and do absolutely nothing.
This thing that I call “doing nothing” usually involves some baking, cooking, reading, and heavy Net-flixing.
Last week was super rainy.
Just how I like it.
Definitely a week to make muffins.
This banana muffin cannot get any more tender…we avoid that
moist word around here.
Then, I might have got a little bit crazy and made them flour-less by using tahini (a.k.a. sesame seed butter) in them.
I know that you are probably thinking that tahini only belongs in things like hummus.
It’s savory, it’s sweet…the best of both worlds.
You want this versatile muffin in your recipe book because you can eat it with a bowl of chili or with a drizzle of maple syrup for breakfast.
You really can’t go wrong.
- 1 large, very ripe banana, mashed
- ½ c. tahini
- 1 large egg
- ¼ c. coconut sugar
- ½ t. baking powder
- ½ t. baking soda
- seeds of 1 vanilla bean
- coconut butter or extra tahini, for topping
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and grease the liners w/ cooking spray.
- Place all of the ingredients in a large mixing bowl and mix until smooth.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until slightly golden on top, and a toothpick inserted into the center of each muffin comes out clean.
- Let cool slightly, top w/ a drizzle of coconut butter or tahini.