Ingredients
- For the Muffins
- 1 large, very ripe banana
0.5 c SoCo creamy tahini
- 0.5 c thick, rich plant milk of choice
- 0.5 c maple syrup
- 2 tbsp flax seed meal
- 1 tsp vanilla
- Zest of an orange
- 1 c chick pea flour
- 0.5 c old-fashioned oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 12 cubes of crystallized ginger
- 1 c blueberries
- For the Icing
- 1 c confectioner's sugar
- Juice of an orange OR a dash of orange liqueur
- Zest of an orange for garnishing
Directions
Preheat the oven to 350 and put liners in (or oil well) a 12-cup muffin pan
.In a large mixing bowl, thoroughly mash the banana.
Add the tahini, plant milk, maple syrup, flax, vanilla, and orange zest and mix well.
In a separate bowl, combine the chick pea flour, oats, cinnamon, baking soda, baking powder, and salt.
Add the dry to the wet and mix until combined.
Dice the crystallized ginger very finely. Add the ginger and the blueberries to the batter and gently fold them in.
Spoon the batter into the muffin liners, distributing it evenly between all 12, then bake for 20-25 minutes until a cake tester comes out clean.
Remove the muffins from the pan and cool completely
.To make the icing, add orange juice (or orange liqueur) to the confectioner's sugar in small increments, just until a rich, drizzly texture forms. Work slowly and stir after each addition, since a little bit of liquid goes a long way.
Drizzle the icing onto the muffins only after they have cooled completely.
If you love orange, zest a second orange and scatter the zest across the tops of the muffin
Recipe Note
Recipe by the wonderful creator Lee. You can find more of her recipes at The Rogue Brussel Sprout.
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