Archives for June 2014

A little bit Crazy.

 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.

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Definitely a week to make muffins.

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This banana muffin cannot get any more tender…we avoid that moist word around here.

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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.

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I know that you are probably thinking that tahini only belongs in things like hummus.

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Think again.

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It’s savory, it’s sweet…the best of both worlds.

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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.

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You really can’t go wrong.

Flourless Vanilla Bean Tahini Banana Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Melt in your mouth muffins chock full of ripe, sweet banana, fresh vanilla bean, and sesame seed butter for a flour less treat! Gluten-free, paleo, refined sugar-free, nut-free.
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and grease the liners w/ cooking spray.
  2. Place all of the ingredients in a large mixing bowl and mix until smooth.
  3. Divide the batter evenly among the muffin cups.
  4. Bake for 18-20 minutes, or until slightly golden on top, and a toothpick inserted into the center of each muffin comes out clean.
  5. Let cool slightly, top w/ a drizzle of coconut butter or tahini.

MANGIA!!!