Prep
20m
Cook
15m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 350 degrees F.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
15
M
I
70
g
Oat flour
64
g
Chickpea flour
1
tsp
Cinnamon
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
161kcal
Fat
7g
Saturates
3g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If tahini isn't your thing, you can swap it out for a drippy, creamy nut butter. I'm sure these would be amazing with peanut butter! These muffins can be stored in an airtight container for a couple days, but I prefer to freeze them so they will last longer. They are my absolute favorite freezer stash! If you never seem to have ripe bananas laying around your kitchen, like me, you can ripen a few in the oven. Just bake the unpeeled bananas on a baking sheet at 300 degrees F for about 15-20 minutes, turning them over half way through, until they are evenly black. Wait for them to cool before peeling and mashing up.
Only visible to you
Made it?
Cancel
Prep
20m
Cook
15m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 350 degrees F.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
15
M
I
70
g
Oat flour
64
g
Chickpea flour
1
tsp
Cinnamon
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
161kcal
Fat
7g
Saturates
3g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If tahini isn't your thing, you can swap it out for a drippy, creamy nut butter. I'm sure these would be amazing with peanut butter! These muffins can be stored in an airtight container for a couple days, but I prefer to freeze them so they will last longer. They are my absolute favorite freezer stash! If you never seem to have ripe bananas laying around your kitchen, like me, you can ripen a few in the oven. Just bake the unpeeled bananas on a baking sheet at 300 degrees F for about 15-20 minutes, turning them over half way through, until they are evenly black. Wait for them to cool before peeling and mashing up.
Only visible to you
Made it?
Cancel
