Banana Tahini Chocolate Muffins

These Banana Tahini Chocolate Muffins are a delightful blend of traditional and creative flavors, featuring the natural sweetness of ripe bananas, the nutty richness of tahini, and a hint of cacao for a chocolatey finish. With a moist texture and a subtle nutty essence, they make for a perfect snack or breakfast treat. Plus, they're vegan and gluten-free, catering to dietary needs while ensuring a delicious experience.

Ingredients:

• 1 ripe banana, mashed
• 1/4 cup tahini
• 1/2 cup almond milk
• 1/4 cup cacao powder
• 1 cup gluten-free flour
• 1/4 cup oil (such as coconut or vegetable)
• 1/4 cup maple syrup or agave nectar (optional, for added sweetness)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the mashed banana, tahini, almond milk, oil, maple syrup (if using), and vanilla extract. Mix well until smooth.
3. In another bowl, whisk together the gluten-free flour, cacao powder, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.