I'll admit baking with tahini was a first for me. I always just thought you couldn't make hummus without it and it can be used as a base for dressing. We learn something new everyday, am I right? Excited to have made this discovery and plan on baking with tahini more often.
In the spirit of flexibility, as you can see pictured below I made some muffins with blueberries some with chocolate chunks. Also, I used oat flour for these but you're welcome to use whichever flour you prefer. Follow the base recipe and make it your own with the additives/ substitutions. Happy Baking!
1/2 cup of tahini
1/2 cup melted coconut oil
1 cup of raw sugar (or maple syrup)
1/2 teaspoon of vanilla extract
2 cups of flour (wheat, white all purpose, or oat flour)
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
pinch of salt
Preheat oven to 350 degrees. Add muffin liners to tin or grease with oil or butter.
In a bowl whisk together dry ingredients and set aside.
In a separate bowl add peeled bananas and mash up with a fork. Add eggs and whisk thoroughly combining whites and yolks. Incorporate the tahini, melted coconut oil, sugar, and vanilla extract, mixing until smooth.
Add the wet mixture to the dry ingredients and use a spatula or spoon to combine until ingredients are a smooth batter.
Now mix in about a cup of whatever additive you decided on be it chocolate chips, berries, nuts etc.
Evenly distribute batter amongst muffin tin, each muffin cup should be about 3/4 of the way full.
Bake in the oven for 22-25 minutes until fork inserted in center comes out clean.
Let them cool for 5 minutes before removing from muffin tin.