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.