banana, banana muffin, cardamon, honey, tahini
Carolina Jantac, MS, RD, LD
of coconut oil
of whole wheat flour
of baking powder
of baking soda
of milk or milk substitute
of Once Again Tahini
Mash bananas well until achieving a pureed consistency; then add in honey, egg, and tahini, and mix well.
Slowly add in milk that has been kept at room temperature and coconut oil; mix by hand, or with a hand mixer on low speed.
In a separate bowl, combine cardamom, baking powder, baking soda, and flour.
Add wet and dry mixture together and mix with spoon until just combined.
Place in mini-muffin silicone pan or prepared muffin tins and place them in an oven preheated to t 350 degrees Fahrenheit for 30 to 40 minutes.
Check with toothpick to ensure muffins are done, and then remove them from the oven and let cool. Store in an airtight container; or freeze for up to three months.
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