Description
These healthy banana muffins feature a sophisticated twist with a savory-sweet tahini and ginger swirl. They are perfect for make-ahead breakfasts or snacks, offering a tender crumb and wholesome ingredients.
Ingredients
Scale
- 2 cups whole wheat flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 1.25 cups mashed ripe bananas (about 3 medium)
- 1/3 cup pure maple syrup
- 1/4 cup neutral vegetable oil
- 2 large eggs
- 1/4 cup plant-based milk
- 1 tsp vanilla extract
- For the Swirl: 1/3 cup tahini
- For the Swirl: 2 tbsp pure maple syrup
- For the Swirl: 1 tsp ground ginger
- For the Swirl: 0.5 tsp ground cinnamon
- For the Swirl: pinch of cardamom (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or lightly grease each cup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and fine sea salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, mash the ripe bananas. Add the maple syrup, oil, eggs, plant-based milk, and vanilla extract. Stir until just combined.
- Gently Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined; avoid overmixing, as some lumps are acceptable.
- Prepare Tahini Swirl: In a small bowl, whisk together the tahini, 2 tablespoons maple syrup, ground ginger, ground cinnamon, and optional cardamom until smooth and thick.
- Assemble Swirl Muffins: Divide half of the batter evenly among the 12 muffin cups. Dollop 1 heaping teaspoon of the tahini swirl mixture into the center of each cup. Top with the remaining batter and gently swirl with a skewer.
- Bake and Check Doneness: Bake for 18-22 minutes, or until the muffins are golden brown on top and spring back when touched. A wooden skewer inserted into the center should come out with moist crumbs.
- Cool Before Serving: Allow the muffins to cool in the tin for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely.
Notes
For a lighter texture, use whole wheat pastry flour instead of standard whole wheat flour. Avoid overmixing the batter to keep muffins tender. Store leftovers in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: banana, tahini, muffins, healthy, whole wheat, breakfast, snack, spiced, make-ahead, quick bread