There are two types of muffins. Those that are commercially produced – the big ones that are overly sweet, artificially flavored and found everywhere (but the ones in airport coffee shops are the WORST!). And homemade muffins, made with real ingredients, full of rich flavor and just the right size. Sort of like there is processed cereal, and then there is muesli.
Years ago, I did away with the commercially produced muffin and started making them at home when the mood strikes or the boys request. One of our all-time favorites are these Double Chocolate Rye Muffins from Green Kitchen Stories. I replace the spelt flour with regular flour, but the rye flour is essential.
Last weekend, I made Tahini Muffins, with whole wheat flour, ripened bananas, tahini, dark chocolate and a healthy serving of Cocoa Almond Date muesli. Zero, three, six and thirty-somethings all overwhelmingly approved and the pan was gone in a day. Here is the recipe, enjoy!
Tahini Muesli Muffins
2 ripe bananas
½ cup tahini
¼ cup maple syrup
¼ cup brown sugar
1 tsp vanilla
½ cup olive oil
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup Early Riser Dark Chocolate Almond muesli (any flavor would work)
½ cup dark chocolate chips + more for sprinkling
flaky sea salt for sprinkling
Whisk or beat the bananas and eggs together. Mix in the tahini, maple syrup, brown sugar vanilla and olive oil until well combined. In a separate bowl, whisk the flour, baking powder, baking soda and salt together. Pour wet ingredients into dry ingredients and mix until just combined. Stir in muesli and dark chocolate chips. Pour into 12 prepared (greased or use papers) muffin tin and sprinkle each with a few more chocolate chips and flaky sea salt. Bake for 18-22 minutes at 375° F.