Thursday, June 27, 2013

Tahini Muffins

I found this recipe on Pinterest and decided to give it a try. I was excited about it not have much sweetener, and not using almond butter. We eat a lot of almond based foods around here, so having other options is a necessity. The recipe was pretty basic and is vegan. I think I would try using real eggs next time because I am not the biggest fan of flax. It contains phytoestrogens (a nasty plant hormone that mimics estrogen in our bodies) and can't be eaten in its natural state. It has to be ground up to be edible making it very similar to grains. Mark Sisson has a great article explaining the pros/cons. On to the recipe!

Printable Recipe

1/2 cup coconut flour
1/3 cup ground flax and 3/4-1 cup water
1/2 cup tahini
2 ripe mashed bananas (the ripeness of the banana can change the taste)
1 tbs cinnamon
2 tbs vanilla
1/2 tsp baking soda
2 tsp apple cider vinegar
2 tbs honey or maple syrup
1/3 cup canned coconut milk

Mix all ingredients in a kitchen aid mixture, or with a hand beater. Transfer to greased muffin cups. To grease my muffin tins, I use coconut oil and rub it around. Bake at 350 for 30 minutes. The recipe mentioned 20-30 minutes, but mine were far from done at 20 minutes. A fork test will not tell you if these are done because they are very dense. Enjoy!

Nutrition Notes: 1-2 muffins is the best serving size. Keep in mind that replacing all your normal eats (muffins, pancakes, cookies) with healthier versions does not promote fat loss.

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