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Banana Tahini Muffins by Robin Asbell

Banana-Tahini Muffins with Crystallized Ginger

Tahini is the flavor of the moment, and these muffins combine tahini with bananas and sweet ginger for a tasty treat!
Course Breakfast
Keyword tahini, vegan muffins
Servings 11 muffins
Author Robin Asbell


  • 2 cups whole wheat pastry flour
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mashed banana
  • 1/4 cup tahini
  • 1/2 cup avocado oil
  • 1 cup almond milk
  • 2 tablespoons ground flax seeds
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped crystallized ginger
  • 2 tablespoons Sugar in the raw


  • Preheat the oven to 350 F. Line a muffins tin with 12 muffin papers and reserve.
  • In a large bowl, combine the whole wheat flour, baking soda, baking powder and salt, and whisk to mix.
  • In a medium bowl, stir the mashed banana, tahini and avocado oil until smooth. In a cup, stir almond milk, flax,and lemon. Let stand for 5 minutes for flax to thicken the liquids. Then, whisk into the banana mixture.
  • Stir the banana mixture into the flour mixture, just until combine, don't overmix. Stir in the crystallized ginger.
  • Scoop slightly rounded 1/3 cup portions of batter into each muffin cup. Divide any extra among the cups.
    Sprinkle tops with sugar in the raw.
  • Bake for 25 minutes, until a toothpick inserted into the center of a muffin comes out dry. Cool on racks.