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Banana, Chocolate and Tahini Muffins by Juliet Sear

Serves: 12Course: DessertCategory: ChocolateMuffinMachine: Food ProcessorTotal time: 42
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These delicious fudgy morsels are super quick to whip up in the food processor. They are plant-based, so they are perfect for everyone, whether vegan or not, they are especially good for those with allergies as they're also gluten-free (if you use gluten-free baking powder and oats) as well as free from egg and dairy.




  1. Preheat oven to 170c fan and line a standard muffin tin with paper cupcake wrappers.
  2. Mix the flax with water and set aside for 5 minutes, this is your flax ‘egg’ which is a good binder in plant-based recipes.
  3. Put the bananas into a food processor with the oil and tahini, plant milk and flax egg, then blitz until smooth. Alternatively, you can use a stick blender or mash well by hand in a bowl.
  4. Add sugar and sea salt, add cocoa powder and pulse to combine. Use a spatula to scrape down the sides of the food processor, then add in the almonds, oats, baking powder and bicarb and blitz a few times to combine it all together.
  5. Lastly, sprinkle in the chocolate chips and pulse a couple of times, then divide the batter between 12 muffin tins, filling almost all the way to the top. Sprinkle on a few more chocolate chips before baking if you like.
  6. Bake on the centre oven rack for about 18-22 minutes or until risen. When cooked, a toothpick inserted into the centre should come out nearly clean, with a little fudgy paste on, but not glistening wet. Cool in the tin for about 5 mins, and then transfer muffins to a cooling rack to let them cool completely. These will last well for 3 days or can be frozen.