Tahini Banana Muffins.

I’ve baked a lot of banana bread, banana cake & banana muffins in my time but these are a little different. Adding tahini really changes the flavour to make it slightly nutty.

I also used almond meal & coconut flour rather than my usual buckwheat flour. The result was a delicious new flavour & texture that my fam totally loved! Also…there’s barely any added sugar in these too!




- 3 small or 2 large really ripe bananas

- 1/4 cup tahini (swap to peanut butter, almond butter or sun butter if preferred)

- 2 eggs

- 3/4 cup milk of choice (maybe a little more depending on the size of your bananas)

- 1/4 cup coconut sugar

- 1 cup almond meal

- 1/4 cup coconut flour

- 2 tsp cinnamon

- 2 tsp baking powder


- Preheat your oven to 180C

- Mash the bananas with a fork then add to a mixing bowl

- Add the tahini & mix well

- Add the eggs & mix well

- Add the milk (start with 3/4 cup) & mix well

- Add the almond meal & coconut flour & mix well. Coconut flour is very absorbent so leave for 5ish mins so that the coconut flour can absorb some liquid then add a little more milk if required

- Add the cinnamon & baking powder & mix well

- Pour or spoon into a lined or greased muffin tin then bake for 20-25 minutes or until a skewer comes out clean

- Enjoy!