Sesame Banana Teff Muffins

Banana bread probably the most comforting thing you can bake. As a kid, the best smell to come home to was that of banana bread baking. Sweet with sugar, full of chocolate, and tons of bananas made my mom’s banana bread the absolute best there was. It was perfectly mushy – because the best banana bread is a little under-done… in my opinion. While I may not be making the banana bread of my childhood, I’m always looking for ways to modernize and recreate banana bread, like these Sesame Banana Teff Muffins.

These are made with wholegrain teff flour, from my friends over at Lovegrass. It’s full of plant-nutrition, and make these gluten-free (for those of you who need a GF diet). Instead of my classic fave peanut butter, I’ve used tahini, a sesame seed paste. Look for it in the middle eastern section of your grocery store. Get a big tub, I use a LOT of it in my recipes.

These are DENSE – mostly in part from the 100% teff flour. These aren’t your regular fluffy cakey muffins. Instead, they’ll keep you full for hours. I like mine toasted with a touch of melted butter. They are lightly sweetened, and full of sesame seeds for added crunch. Take these on a hike or long day out for a quick boost of energy!

Looking for more tahini-filled recipes? Check out my Sweet Potato Wedges with Tahini Kefir Sauce, and Dark Chocolate Tahini Bars

##tahini #glutenfree #teffflour #healthybaking #muffinrecipe

Sesame Banana Teff Muffins *Gluten Free & Dairy Free*

The perfect afternoon pick me up, these lightly sweetened muffins are packed with sesame seeds, tahini, and a touch of maple using gluten free, nutrient packed teff flour.

Prep time: 30 minutes
Servings: 12 muffins

Ingredients

• 3 ripe bananas mashed
• 1/2 c. plant based milk (120 ml)
• 2 eggs
• 1/4 c. maple syrup (60 ml)
• 1/2 c. tahini (120 ml)
• 1 tsp vanilla extract
• 1/4 c. coconut oil, melted (60 ml)
• 2 c. teff flour (220g)
• 2 tsp baking powder
• 1 tbsp psyllium husk
• 2 tbsp sesame seeds black or white
• pinch sea salt

Instructions

1. Preheat oven to 170C (350F). Line a muffin tin with papers.
2. In a medium bowl, combine mashed bananas, milk, eggs, maple syrup, tahini, vanilla and coconut oil until combined.
3. In a medium bowl, mix teff flour, baking powder, psyllium husks, sesame seeds, and salt.
4. Add dry ingredient to wet, stirring until fully combined.
5. Divide into muffin liners.
6. Bake for 15-20 minutes or until a toothpick comes out clean.