Tahini Gluten-Free Muffins
These Tahini Muffins are easy to make, filled with nourishing ingredients, and totally delicious. They're all your favorite muffin flavors combined into one and made by one of our favorites chefs and creator The Rogue Brussel Sprout.
- 1 large, very ripe banana
- 3/4 cup plant based milk of choice. I like to bake with unsweetened soy milk because of its richness.
- 1/2 cup maple syrup
- 1 tbsp apple cider vinegar. I promise this isn't as weird as it sounds! The vinegar reacts with the baking soda to give these vegan muffins loft.
- 1 tsp vanilla
- 2 1/4 cup old-fashioned rolled oats
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cardamon
- 1/2 cup grated zucchini. Grate it, then press it in a clean kitchen towel to remove the excess water. Don't skip this step!! It's key to making sure you don't have too much moisture in your muffins, which will give them a gummy texture.
- 1/2 cup grated carrot
- 1/2 cup blueberries. Either fresh or frozen is fine.
- Coarse sugar for sprinkling the tops, optional
- Preheat the oven to 350 and line a muffin tin with 12 liners (or oil it well, but liners are really so much easier).
- Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades.
- Then, measure in the dry ingredients EXCEPT for the zucchini, carrot, and blueberries.
- Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute.
- Add the zucchini, carrot, and blueberries to the batter and stir it all in by hand.
- Pour the mixture evenly into the prepared 12-muffin pan.
- Sprinkle each muffin top with a generous amount of coarse-grained sugar if you like. This certainly isn't necessary though, and can easily be omitted if you want your muffins to be completely naturally-sweetened.
- Bake 25-30 minutes until a cake tester just barely comes out clean. Let your muffins cool completely on a rack before removing them from the muffin tin (if you want them to be neat... otherwise, devour while still warm).
- After cooling the muffins completely, store them in a tightly-sealed container in the fridge; I find they last better there than on the countertop. Rewarm them for 15 seconds in the microwave.
- If you liked this recipe, don't forget to check out the rest!