These muffins makes an ultimate sweet treat with beautiful blueberry flavor & a touch of creamy tahini flavor and are sweetened with banana. Overall, they are a no-fuss delicious treat that'll impress all of your friends and family, whether you serve them on the coffee table, or pack in them in a lunch box for work or picnic basket.
🍽 S E R V I N G S
12 Muffins
⏰ T I M E
Prep Time - 5 minutes
Bake Time - 25-27 minutes
Total Time - 30-32 minutes
INGREDIENTS:
1 cup almond flour
1 cup brown rice flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 medium sized banana, mashed
1/2 cup coconut sugar
2 flax egg (2 tbsp milled flaxseed+6 tbsp water)
1 cup plant milk (I used oat milk)
1 tbsp lemon zest
1/4 cup tahini
1+1/2 cup blueberries
WORKING THE MAGIC:
Preheat oven to 350F and prepare a muffin baking tray with paper muffin cups to hold 12 muffins.
Combine milled flaxseed & water for the flax egg and set aside to gel.
Mix all the dry ingredients well in a mixing bowl.
In the meantime mash a banana in a separate mixing bowl and then mix in flax egg and the remaining wet ingredients very well.
Whisk the dry ingredients into the wet and make sure it is evenly mixed in & lump free, don't over mix.
Add a cup of blueberries and fold into the batter & Fill muffin cups evenly with the batter.
Place the remaining blueberries on top of the batter and lightly press them in.
Bake for 25-27 minutes or until a toothpick inserted into the muffins comes out mostly clean.
Let cool for a bit and enjoy them warm!
Did You Try This Recipe?
Let us know how it went! Comment below and share a picture on Instagram with the hashtag #homemadeishappinezz. Would love to see your creations from this space!!
Happy Cooking!
Ruchika xoxo❤
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