Blueberry Banana Muffins
Servings 12 muffins
Ingredients
- 1 cup mashed ripe banana (about 2-3 bananas)
- ¼ cup tahini
- 2 tbsp maple syrup (optional)*
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 2 eggs
- 1½ cups seeds and/or nuts
- 1 cup rolled oats
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup fresh or frozen blueberries
- * Add it if you want a sweeter muffin. I found that with ripe bananas, they were perfectly sweet without it, so it also depends on how sweet your bananas are.
Items you can prep ahead (optional)
- Make and bake the muffins!
Instructions
- Preheat oven to 350F. Line a standard muffin tin with parchment muffin cups.
- In a large bowl, add the mashed banana (or mash it in the bowl), tahini, maple syrup (if using), olive oil, vanilla, and eggs. Whisk until smooth.
- In a high-speed blender, add your nuts and/or seeds and blend it into a coarse meal, scraping under the blade as needed. Transfer to the bowl along with the oats, cinnamon, baking soda, and salt. Stir to thoroughly combine, then fold in the blueberries.
- Divide the batter between the muffin cups, filling them just below the brim. Bake for 30-35 minutes or until golden brown on top and cooked all the way through. Let cool for at least 15 minutes.
Notes
Substitutions:
- To make vegan, try substituting eggs with flax egg or use an egg substitute.
- Easily substitute almond, peanut or any nut or seed butter in place of tahini.
- Sub raspberries for blueberries!
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freezer for up to 2 months
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through.
- Enjoy with a pat of butter or peanut butter smear.
- Pair with a smoothie or a simple Greek yogurt or chia seed bowl for an easy breakfast.