Banana and Tahini Muffins

Serves 12 // 30 minutes

Ingredients

• 2 bananas, mashed

• 2 eggs 

• 2 tbsp monk fruit sweetener 

• 1/4 cup tahini 

• 1/4 ghee 

• 1 tsp vanilla extract 

• 1 tsp baking powder 

• 1/4 tsp bicarb soda 

• 1 1/4 cup almond meal 

• 1/4 cup tapioca flour 

• 1/4 cup shredded coconut 

• 2 tbsp sesame seeds 

Method

1. Preheat your oven to 180°C and line a muffin tin or lightly grease with ghee.

2. In a large mixing bowl, mash the bananas then add eggs, monk fruit, tahini, ghee, and vanilla extract. Whisk until well combined. Then add the almond meal, tapioca flour, shredded coconut, baking powder, and bicarb soda. Gently fold everything together.

3. Spoon the mixture evenly into the prepared muffin tin. Sprinkle the sesame seeds on top.

4. Bake for about 20 minutes, or until cooked all the way through.

5. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with organic grass-fed butter.

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