Last week, I was craving muffins. Giant muffins to be specific. Like the ones where you pick them apart bite by bite. While I was day-dreaming about this treat during a twelve-hour workday, I saw a picture of this Tahini-Ginger magic on Fig & Bleu's website. My heart was set. I adapted some of the ingredients to make it plant-based and added raisins and chocolate chips because, well.
These are moist, filling, and actually sustain for a bit thanks to the creamy Tahini.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Tahini
4 Tablespoons coconut oil
1 cup brown sugar
2 bananas, mashed
1 cup non-dairy milk (I used coconut)
1 Tablespoon pure vanilla extract
2 Tablespoons molasses
3 Tablespoons fresh ginger, minced
2 teaspoons sesame seeds
raisins (as many as you see fit)
chocolate chips (as many as you see fit)
1) Preheat oven to 375 degrees F and prepare your muffin tin (if you use a small muffin tin instead of the six big ones, reduce baking time by about 10 minutes). I coated each cup with coconut oil.
2) In a large mixing bowl, sift together flour, almond meal, baking powder, and salt.
3) In a medium saucepan over low heat, use a spatula or large spoon to mix together the Tahini, coconut oil, and brown sugar until well combined. You don't want to boil or bubble, just melt the ingredients together.
4) Once melted and mixed, add the two mashed bananas, non-dairy milk, vanilla, and molasses.
5) Keep stirring over low to medium-low heat until well combined. It will still be a little lumpy due to the bananas, just be sure it is fairly well mixed.
6) Create a well in the middle of your flour mixture and slowly pour the liquid mixture into the center, folding in the dry ingredients to combine.
7) Keep folding until a batter forms and all of the flour mixture has been incorporated.