I've done lots of variations on these--they're quick and easy to make, keep in the fridge for several days and really satisfy. This version is for you if you like things not very sweet -- as in, you'd rather have an 80% chocolate bar than a Snickers. The sesame flavor from the tahini really comes through, so the muffins sort of remind me of chocolate halva. I added a super-dark chocolate to this (90%), but if you prefer a sweeter taste, you could toss in a handful of mini chocolate chips instead. Also, I used date syrup, but maple would work just as well, and you could add a bit more to sweeten these up.

Yield: 12 muffins

3 medium-sized ripe bananas
3 large eggs
1/2 cup tahini
3 Tbsp. date syrup (I used Date Lady) or maple syrup
1/4 cup full-fat coconut milk
1/4 cup unsweetened cacao powder
1/4 cup coconut flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla extract
1/2 of a 2.65-oz. bar 90% chocolate (I used Alter Eco Super Blackout)

1. Preheat oven to 350ºF; line a 12-cup muffin tin with paper liners.
2. In a high-speed blender or food processor, combine bananas, eggs, tahini, date syrup and coconut milk; blend until smooth. Add cacao, coconut flour, baking powder, baking soda, salt and vanilla; blend. Break chocolate into pieces and add to blender; blend until smooth.
3. Divide batter among muffin cups and bake until muffins are springy to the touch and a toothpick inserted in the center of one comes out clean, 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes, then remove muffins to rack to cool completely.

 

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