Banana and Tahini Muffins
Quick and easy to make, these muffins are light moist and not too sweet.
Servings: 11 muffins
Equipment
- muffin tin
- cup cake cases (optional)
Ingredients
- 125 g (4oz) plain flour
- 125 g (4oz) wholemeal flour
- 125 g (4oz) golden caster sugar
- 2 teaspoon baking powder
- 50 g (2oz) milk chocolate coarsely chopped (optional)
- 2 large or 4 small ripe bananas mashed
- 125 ml (4floz) milk
- 2 large eggs
- 4 tablespoon tahini
- 75 g (3oz) butter melted
- sesame seeds to sprinkle
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5). Line a muffin tin with 11 cases, or grease well and dust with flour.
- Place 125g (4oz) plain flour, 125g (4oz) wholemeal flour, 125g (4oz) sugar and 2 teaspoon baking powder in a large bowl. Stir to combine, then add 50g (2oz) chcolate chips to the bowl.
- Mash 2 large or 4 small bananas with a fork and add to the bowl.
- Beat together 125ml (4floz) milk and 2 eggs with a fork then beat in 4 tablespoon tahini. Then stir in 75g(3oz) melted butter. Pour into the centre of the dry ingredients.
- Stir with a spoon until the ingredients are just combined. Do not over beat the mixture, it should be lumpy at this stage.
- Spoon into the muffin cases, filling almost to the top. Sprinkle with sesame seeds.
- Bake for 20 to 25 minutes or until the muffins are risen and golden. Allow to cool in the tin for a few minutes then transfer to a wire rack until ready to serve.
Video
Notes
Store
These muffins are moist and will keep fresh for 3-4 days if stored in an airtight container in a cool place.
Freeze for up to 2 months.