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Tahini Banana Crumb Muffins

Tahini Banana Crumb Muffins

These Tahini Banana Crumb Muffins combine nutty tahini and ripe bananas for a deliciously unique treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Sweets
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Brown sugar adds depth of flavor and helps moisture retention.
  • 1/2 cup Granulated sugar balances sweetness while allowing for a lovely crumb texture.
  • 1 teaspoon Vanilla extract enhances the overall flavor profile.
  • 1/2 cup Melted butter provides richness.
  • 1/4 cup Olive oil contributes moisture with a hint of fruity flavor.
  • 3 medium Ripe bananas ensure they're well-mashed for maximum sweetness.
  • 1/2 cup Tahini brings a lovely nutty flavor and creamy texture.
  • 2 large Eggs bind the muffins together.
  • 1/2 cup Sour cream or yogurt adds moisture and tang.
  • 2 cups Flour provides the structure; all-purpose flour works best.
  • 1 tablespoon Baking powder ensures a perfect rise.
  • 1/2 teaspoon Baking soda reacts with the acidity in the yogurt.
  • 1/2 teaspoon Salt enhances the sweetness.
  • 1/2 cup Pecans or walnuts (optional) add a delightful crunch.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • Rubber spatula

Method
 

How to Make Tahini Banana Crumb Muffins
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease with butter.
  2. Mix together the brown sugar, granulated sugar, and melted butter in a large mixing bowl.
  3. Incorporate the vanilla extract, mashed bananas, tahini, eggs, and sour cream or yogurt into the sugar mixture.
  4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Combine the dry ingredients to the wet mixture gradually and stir until just incorporated.
  6. Fold in the pecans or walnuts gently if you're using them.
  7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the muffins in the tin for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Top with a sprinkle of powdered sugar for an added touch of sweetness.

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