I’m pretty obsessed with muffins lately, and why not? They are delicious, and most importantly, are harder to mess up than loaves of bread đ
So, when a bunch of bananas went neglected on our kitchen counter for a bit too long… that means muffins!
The inspiration for these muffins actually comes from a my chipotle phat fudge recipe. I actually did add a bit of chipotle to these muffins and it was AWESOME. Just a little extra kick- but not enough to overpower. Even my three-year old loved them… he isn’t really a spicy sort of guy (yet).
Our chipotle is ground fresh from my father-in-laws garden… and it is SPICY. I only added about 1/4 of a teaspoon. If you are using store-bought, or know that you can handle a little more spice, feel free to add more to these muffins!
If you are craving some banana muffins, but don’t have any that are super ripe, not to worry! You can actually ripen bananas in the oven!
How to Ripen Bananas in the Oven for Perfect Banana Muffins
Set your oven temperature to 300°F, and line a baking sheet with unbleached parchment paper. (why unbleached?). Place unpeeled bananas the lined sheet and bake them for 15-30 minutes. Peek at them, as oven times may vary, and the bananas can leak. They are done as soon as the peel is shiny and black.
How cool is that!?
What kind of Maca Root?
Be sure to purchase gelatinized maca root.
You want gelatinzed maca root, because it helps improve the absorption of this renowned root. Gelatinization ensures indigestible starch is removed by applying low heat to raw maca roots, resulting in a highly absorbable powder that eliminates any digestive discomfort.
Gelatinization assures that the final product bears the same unique properties of the maca consumed traditionally by the Incas, preserving the nutritional integrity of maca and producing a highly concentrated product as compared to raw maca.
Tahini Chipotle Banana Muffins
Tahini Chipotle Banana Muffins
This delicious muffins are super tasty with our without the added kick from the chipotle spice. Sweetened only with banana, these muffins are perfect for breakfast, snack or even to accompany a savory dish like chili or taco soup.
Ingredients
- 3/4 cup Tahini
- 4 Small Bananas (about 1 1/4 cup)
- 2 tsp Cinnamon
- 1/4 tsp Chipotle Powder** (Optional- but soooo good)
- 1 tsp Ginger
- 1 tsp Turmeric
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 2 Tbsp Maca Root Powder
- 1/4 cup coconut flour
- 3 eggs
- 1/4 cup coconut oil (melted)
Instructions
- Preheat your oven to 350 degrees.
- Using a fork, mash up the bananas in a mixing bowl.
- Add tahini, eggs and melted coconut oil- mix thoroughly.
- Add in the remaining dry ingredients, mix until incorporated.
- Line a muffin tin with unbleached parchment cups.
- I use a measuring cup, fill each cup about 2/3 full
- Bake for 20 minutes, until the tops are golden brown.
- Enjoy with a bit of butter!
Notes
Makes 16 muffins. These reheat beautifully, and can be frozen as well.
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