Banana Chocolate Chunk Walnut + Tahini Muffins {vegan}

170

These little muffins are lightly sweetened with muscovado sugar and banana, made with earthy spelt flour and filled with pockets of melty dark chocolate and chunks of walnut. Nutty tahini rounds everything out and a final flourish of sugar before baking makes for crunchy tops and fluffy insides. 

I have a thing for muffins. I don’t know how or when this started. Maybe with that Seinfeld episode where Elaine only sells muffin tops, and has all those muffin bottoms to use up somehow. I remember watching when I was a kid and thinking about how the muffins looked a million times better than the ones mum made us. I wanted those big muffin tops. And the bottoms. Or maybe it’s just since a few of my favourite cafes around here started selling amazing vegan muffins and now I can’t get enough.

Banana Chocolate Chunk Walnut + Tahini Muffins {vegan}

vegan, egg‐free, dairy‐free, soy‐free
These little muffins are lightly sweetened with muscovado sugar and banana, made with earthy spelt flour and filled with pockets of melty dark chocolate and chunks of walnut. A final flourish of sugar before baking makes for crunchy tops and fluffy insides. Adapted (quite a lot) from 101 cookbooks.
Servings 12

Ingredients

dry

  • 2 cup / 250g white spelt flour
  • 2 tbsp chickpea/besan flour
  • 3/4 cup / 125g light muscovado sugar
  • 2 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cup / 160g dark choc roughly chopped
  • 3/4 cup / 80g walnuts roughly chopped

wet

  • 2 tbsp ground flax or chia seeds mixed with 6 tbsp almond milk/water
  • 1/3 cup coconut oil melted
  • 3 tbsp hulled tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1/4 cup coconut yoghurt
  • 1 cup / 230g / 2 large mashed very ripe bananas

to top

  • demerera or raw sugar for sprinkling

Instructions

  • Preheat the oven to 180℃/350℉ and position a rack in the center of the oven. Line a 12 cup muffin tray with muffin cases.
  • Whisk together the dry ingredients in a large bowl. In a smaller bowl whisk together the wet ingredients. Fold the wet mix into the dry mix with a spatula until just combined.
  • Spoon into the muffin cases filling the batter 3/4 of the way (you may have some batter left to make a few extra muffins depending on the size of your muffin cups). Sprinkle the tops with a little raw sugar or demerera sugar and bake in the oven for about 15 minutes, until a skewer inserted into the middle comes out without any raw batter attached (some crumbs are fine).
  • Remove from the oven and let the muffins sit in the tin for a few minutes before removing to a wire rack to cool. Best eaten suuuuuuper fresh while the chocolate is still melty.

These ones are just the perfect amount of sweet. Sweetened with light muscovado sugar (which gives them their rich colour) and very ripe bananas. They’re studded with melty chunks of dark chocolate and chopped walnuts and sprinkled with a little raw or demerera sugar to give you those crunchy sparkly tops to contrast with the fluffy insides.

Give them a go, they’re simple and perfect with a mug of chai tea or coffee for brunch or afternoon tea.

Vegan Banana Chocolate Walnut Tahini Muffins

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close
The Floured Kitchen © Copyright 2017-2021. All rights reserved.
Close