Banana Tahini Chocolate Chip Muffins

These banana tahini chocolate chip muffins are the perfect healthy treat that you need in your life! They are made with oat flour and chickpea flour, and sweetened just with honey, making them gluten free and refined sugar free. Plus, they're loaded with mini chocolate chips, which leave warm chocolate puddles throughout the interior.

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 15 muffins

Calories: 171 kcal per serving

Ingredients

¾ cup - oat flour
¾ cup - chickpea flour
1 tsp - cinnamon
1 tsp - baking soda
½ tsp - salt
1 ⅞ cups - very ripe mashed banana
¼ cup - tahini
⅓ cup - honey
2 - eggs
1 tsp - vanilla extract
¾ cup - mini semisweet chocolate chips

Instructions

Preheat the oven to 350 degrees F. Line a muffin pan with parchment baking cups.
In a small bowl, whisk together the oat flour, chickpea flour, cinnamon, baking soda, and salt.
In a separate bowl, mash up the bananas with a fork. Then, add the tahini, honey, eggs, and vanilla. Whisk the mixture until fully combined.
Add the dry ingredients to the wet ingredients, and wisk until fully combined.
Next, fold in the mini chocolate chips.
Pour the batter into the muffin pan, filling each cup to about ¾ full. Top each of the muffins with extra mini chocolate chips, if desired.
Bake the muffins for about 14-16 minutes, or until the tops spring back when you gently press them with a finger.

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