Grain Free Banana Tahini Swirl Muffins is a blend of chocolate and banana batters infused with savory tahini. These grain free muffins make a great dessert or anytime snack!
| Paleo + gluten free + grain free + dairy free |
THIS is the kind of brunch I’m talking about.
Banana tahini muffins swirled with chocolate. It’s like the next best thing since baked French toast.
Really, though, I think these muffins are just an excuse to eat cake for breakfast. They’re still “healthy” but not as “breakfasty” as, say, Strawberry Honey Muffins. Although, when I was a kid, I’d take the double chocolate muffin any day of the week.
Soft & warm straight from the oven is the best way to serve ’em.
I know it’s mid-summer and heating up the oven is probably the last thing on your mind, but trust me – these Tahini Swirl Muffins are totally worth it. With back-to-school season coming, they make a great afternoon snack, quick brunch, or sweet treat after dinner.
Make sure to use overripe bananas for this recipe. They’re sweeter and easier to mash, plus they lend a little liquid to the batter. Mix up the entire batch, then pour half into a separate bowl and stir in the cocoa powder. It will make the batter a bit thicker, so be prepared! Then, using a cookie scoop or large spoon, layer the banana batter with the chocolate batter and swirl them into each other with a knife. So good!
I’d also recommend smoothing out the batter a little on the top before you pop them into the oven. If you notice my batter has some gnarly crevices, and that’s because the batter was still uneven before I baked them. They still taste ah-mazing!!
You’d never expect these muffins to be grain free and Paleo. They’re made with a combination of almond flour and coconut flour which keeps them light and soft. Naturally sweetened with coconut sugar and bananas, too.
And the tahini!! I’m drooling already.
I literally think it’s been tahini fest here lately. obviously you know it’s in all my sweet recipes (blondies, ice cream, cookies, candy bars!). But you can also find tahini in these savory recipes, too:
- Tahini &Smashed Pea Avocado Toast
- Crispy Maple Tahini Sweet Potato Wedges
- Lebanese Beef Kofta Meatballs with Tahini
- Weeknight Roasted Za’atar Chicken with Herbed Tahini & Leeks
- Vegan Mediterranean Stuffed Sweet Potatoes with Tahini Sauce
There, I just used your whole jar of tahini for you!
When it comes to choosing tahini, I have a couple go-to’s. You want a rather runny tahini, and you want to make sure it’s been well-stirred. I highly recommend either Soom Foods brand, Seed + Mill, or Trader Joe’s if you have one near you.
Get your cupcake pan ready because I swear you won’t want to stop making these!
So if you guys are following me on Instagram, then you may have noticed a little shift recently. I’m actually branching out a little bit from my usual content and sharing not only more gut healing recipes, but tips and information on resetting the gut microbiome and improving digestive health. Remember earlier this year when I shared that I was accepted into the ADAPT Functional Medicine Practitioner Program? Welp, we’re about 2/3 of the way through already!
I’m working on getting more gut-friendly content to you guys. Many of you have shared with me that you’re struggling with your metabolism, have been diagnosed with digestive issues like diverticulitis or IBS, and are looking to live and eat healthier. It’s the reason behind sharing my anti-inflammatory diet and gut healing supplements.
To take things one step further, I’m also working on a gut healing project on the side specifically for you!
Our digestion is at the root of everything we do and experience. As my main man once said, “All disease begins in the gut.” (Hippocrates, in case you were wondering)
IBS, other chronic digestive issues, acid reflux, fatigue, autoimmune disease, weight issues, hormonal imbalances, thyroid problems… it all stems from our gut and our hormones.
I can’t wait to share what I have in store for you!!
More coming, so stay tuned!
For now, let’s bake muffins, mmk?
Make sure to download the Paleo Baking Cheat Sheet below!
Pin these Paleo Banana Tahini Swirl Muffins for later!
These indulgent banana muffins are infused with savory tahini and layered with a swirl of chocolate! Grain free, gluten free, and Paleo!
- 1 c. blanched almond flour
- 1/2 c. coconut flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 c. coconut sugar
- 1/2 c. runny tahini, well-stirred
- 3 large eggs
- 3 medium overripe bananas, mashed (about 1 1/4 c.)
- 2 Tbsp. almond milk
- 1 1/2 tsp. vanilla extract
- 1/4 c. cocoa powder
Preheat the oven to 350 F and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the almond flour, coconut flour, baking soda and salt. Whisk well so that no lumps remain.
In a separate bowl, add the coconut sugar and tahini. Whisk to combine. Whisk in the eggs until well-incorporated.
Mash the bananas using the back of a fork, then whisk into the batter along with the almond milk and vanilla extract.
Pour the wet ingredients into the dry ingredients; fold to combine. Pour half of the batter into a separate mixing bowl and stir in the cocoa powder. It might be quite thick, so add another 1-2 Tbsp. of almond milk if needed.
Alternate adding the chocolate batter with the regular batter as you spoon them into the prepared muffin tins. Fill each tin about 3/4 of the way full. Once layered, swirl the batters into each other with a knife.
Bake the muffins at 350 F for 22-25 minutes or until a toothpick inserted comes out clean. Cool 5 minutes before removing.
Nutrition information per muffin:
Calories: 225 Protein: 7g Carbs: 24g Fat: 13g