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Silencers (banana Chocolate Chip Tahini Muffins)
Yummy and moist
Prep Time: 00:10
Cook Time: 00:25
3 - 4 1 1/2 cups mashed ripe banana (about bananas)
1/3 cup plain greek yogurt
1/3 cup tahini (or melted coconut oil or extra-virgin olive oil)
3 tbsp melted coconut oil or extra virgin olive oil
1 tsp pure vanilla extract
2 large eggs
3/4 cup pure maple syrup
2 eggs, preferably at room temperature
1 cup whole wheat flour
1/2 cup all purpose flour
3/4 teaspoon baking soda
1/2 tsp kosher salt
1/2 cup dark chocolate chips
1Preheat oven to 350. Line a 12-cup muffin tin with liners or grease with coconut oil or non-stick cooking spray and set aside.
2In a large mixing bowl whisk together mashed banana, yogurt, tahini, melted coconut oil/extra virgin olive oil, vanilla extract, eggs and maple syrup (alternatively you can use your standing mixer fitted with a paddle attachment).
3In a separate medium bowl combine whole wheat flour, all purpose flour, baking soda, and salt.
4Slowly add the flour mixture into the wet ingredients but do not over mix.
5Once combined fold in the chocolate.
6Using an ice cream scoop, scoop of the batter into the prepared muffin pan filling about 3/4 way full. Repeat until all muffin liners have been filled.
7Place the muffin pan into the pre-heated oven and bake for about 20 minutes or until a wooden pick inserted into the center of the muffin comes out clean.
8Remove the muffin pan from the oven and let cool in pan or remove muffins from tin and place on rack to cool.
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