312g (1 ¼ cups, mashed) ripe banana, peeled
187ml (¾ cup) plant milk of choice
70g (¼ cup) pure maple syrup
100g (1/3 cup) hulled tahini
85g (½ cup) coconut sugar
195g (1 1/3 cups) casava flour
28g (¼ cup coconut flour)
1 tsp ground cinnamon
½ tsp fine salt
2 tsp baking powder
1 tsp baking soda
½ cup Loco Love Mylk or Dark Chocolate Drops
1. Preheat the oven to 180 C and line a 12 pan muffin tray with patty pans
2. Add banana, milk, maple syrup, tahini, coconut sugar to a large mixing bowl and use a stick blender to blend until smooth. Alternatively, blend these ingredients and transfer to a large mixing bowl.
3. Sift in the remaining dry ingredients (everything except the choc chips) and combine well.
As these muffins contain no gluten do not worry about over mixing- it is better to over mix than under mix. Add chocolate chips and fold through.
4. Spoon batter evenly between the 12 patty pans and bake for 25 minutes or until tested with a
skewer (you want moist crumbs but no wet batter on the skewer). Allow muffins to cool in
the tray for 5 minutes then carefully transfer each one to a wire rack to cool completely.
These muffins are best stored in the pantry covered with a clean tea towel, and consumed within 2-3
days (air tight containers will cause them to become extra moist). They are freezer friendly – just
wrap each individually and freeze, removing one whenever you
Leave a Comment