Love banana muffins? Then you will love these vegan banana tahini muffins too – they are easy to make, healthy and oil-free. Lovely addition to your plant-based breakfast.
This post may contain affiliate links. For full disclosure visit Affiliate Disclosure page.
Friends, I made another really delicious muffins! Introducing to you this lovely vegan banana tahini muffins. It’s vegan, easy, healthy and oil-free.
By now you probably know that muffins are one of my favourite thing to bake. They are fluffy, soft, sweet and bring a smile on your face to see them on the breakfast table don’t they?
Muffins for breakfast has been one of the best way to start my day and will be probably for the rest of my life.
These vegan banana tahini muffins definitely will be one of the best way to start your day too as well as it is for me!
The little bitter taste and smooth texture of white tahini and banana combination is undeniably good, lovely addition to your plant-based breakfast.
How my vegan banana tahini muffins were born
This vegan banana tahini muffin recipe is basically banana muffin recipe + tahini as the fat in the recipe. One day I had ripe bananas that were ready to be used in baking, and that was the day my iHerb order was arriving.
I was cleaning my bedroom, living room and kitchen in the early morning then the package arrived just as I finished cleaning. Arrival of my iHerb orders always makes me excited!
I opened the box while thinking about baking something with banana, still not sure what to bake, and there it was a glass jar of white tahini I ordered in the box! And I was like, hey bananas and tahini would make a lovely muffin! So this vegan banana tahini muffins were born.
Tips to make these vegan banana tahini muffins
I must say this recipe is not as complicated as it may seem to some of you. I always had this idea of “baking with more than 2 main ingredients feels overwhelming and difficult!”, but it really isn’t.
Today the only unique process is adding mashed banana in the batter and tahini in place of vegetable oil. It’s in fact super easy! Here are some tips for you to make it even easier in the kitchen.
Use ripe bananas
Always use ripe bananas in baking. I know some people are not fond of the look of bananas with brown spots around them and prefer to have bright yellow ones. While it may look more appealing, bananas with brown spots has higher content of sugar and gives lovely natural banana flavour.
It is also easier to mash them into paste as ripe bananas are softer than unripe ones. I use a folk to mash bananas but you can also use potato masher too. If your bananas are difficult to press down with a folk, it probably is a good idea to wait for 2-3 days:)
I have been using Kevala organic white tahini in my recipes quite a lot. This tahini is very smooth and creamy in texture, and taste very nice. It’s also organic:) The consistency is suitable for baking or making salad dressings and other sauces!
Tahini in this recipe is also one of the important ingredients to make these vegan banana tahini muffins moist and oil-free.
Talking about tahini, I also have kevala organic black tahini too, and use this in many savoury recipes. If you have never tried black tahini, the taste is more intense with sesame flavour than white. In Japan black sesami is used in so many Japanese sweets which might be difficult to imagine but they actually taste very good! I might try use black tahini in dessert recipe soon.
For this vegan banana tahini muffin recipe, I wanted to enhance the flavour of banana and tahini, so I used organic cane sugar over brown or coconut to not interfere the main flavours.
Use organic cane sugar over plain white sugar to make this recipe even more healthy, as it’s less processed and contains more nutrients.
How to make these vegan banana tahini muffins moist and fluffy
If there was anything that I would dislike about muffins, that would be biting into a dry muffin. That wouldn’t make a good start to the day..
My muffins have to be moist yet fluffy in texture so let’s take some important points in making these vegan banana muffins moist and fluffy.
Point 1. Moisture
– Ripe bananas
As well as it’s important to use ripe bananas for flavour like I mentioned earlier, ripe bananas are also important to make the vegan banana tahini muffins nice and moist. Unripe bananas contain less water (moisture) than ripe ones, thus using unripe bananas makes muffins too dry. Use ripe ones always 🙂
Tahini is the fat in this recipe which also makes the muffins moist and healthy. Measure your tahini carefully so that you are using the right amount of tahini needed to make these vegan banana tahini muffins moist and delicious.
Point 2. Fluffiness
Don’t omit the baking powder! I use Bob’s Red Mill baking powder which is aluminium free. I used to use a different brand but it left a really bad after taste so I switched to Bob’s Red Mill, and it taste amazing and makes my muffins so fluffy!
– No over mixing
Flour develops gluten when you mix it with water, and over development of gluten gives baking goods a touch texture in the final product. This is probably something many people do unknowingly.
To achieve fluffy texture, mix the dry and wet with a large wooden spoon or spatula until just combined with some little lumps of flour left. I mix my batter very gently and quickly so that gluten won’t develop too much.
This is something I realised when I first started baking muffins a while back that the top of muffins for the second batch always go higher and rounder. Then I came to realise that was because the batter for the second batch was rested for a good 30-40 mins while the first batch was in the oven! I researched and turned out resting muffin batter makes higher and rounder top, which also makes the appearance of muffins more appealing.
What toppings are good for these vegan banana tahini muffins?
I had some of my vegan caramel sauce in the fridge so I drizzled on top of these vegan banana tahini muffins and it tasted marvellous! Makes it more dessert like breakfast. You can also enjoy the vegan banana tahini muffin with a bit of vegan butter, peanut butter, or just as it is.
You will LOVE these vegan banana tahini muffins if you:
– love muffins (who doesn’t is the real question)
– love banana flavour
– and also love tahini
– are vegan
– are not vegan
– want a easy and delicious breakfast
– are oil-free
– or love eating like me
Want more recipes like this?
Try my other delicious breakfast/muffin recipes you might enjoy!
- Raspberry muffins – vegan
- Lemon muffins – vegan & gluten-free
- Chocolate chip banana bread pancakes – vegan
- Peanut butter & fruits toast – vegan
- Chocolate banana bread – vegan
- Simple blueberry muffins – vegan
Vegan Banana Tahini Muffins
What you need:
- 1 cup (110g) plain flour
- 1 cup (110g) wholemeal flour
- 1 cup (140g) organic cane sugar
- 1 tbsp sesami seeds
- 1/2 cup (70ml) soy milk
- 2 medium size (about 200g) ripe bananas, mashed
- 1/4 cup (55g) Kevala organic white tahini
- 1 tsp baking powder
- 1 sliced banana for topping
- 1 tbsp white sesami seeds for topping
- Preheat the oven 180C (356F)
- In a small bowl, mash the bananas until smooth paste. Set aside.
- In a large bowl, mix thoroughly the flours, sugar, baking powder and sesami seeds with a whisker.
- Mix the soy milk and tahini well and pour into the dry mixture in the large bowl. Mix with a large wooden spoon or spatula until dry and wet ingredients are just combined. Don’t worry about the little lumps in the batter, it’s ok!
- Line muffin cups in a muffin tin. Pour the batter into each muffin cup about 3/4 full so that it has a room to make its muffin top!
- Top with the sliced bananas and sesami seeds. Bake in the oven for 25 mins or until a instead toothpick comes out clean.
Please leave a comment and rate this recipe in the comment section below if you like these vegan banana tahini muffins! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!
Print and pin this recipe below!Print
Useful kitchen tools for this recipe
Depending on the size of your oven, you can use a muffins tin that can make 6, 9 or 12 muffins.
My oven is Japanese so it’s very small compare to western oven, so I use muffin tins that make 6 or 9 at maximum.
A muffin tin such as this one will do the perfect job!