Bluffin with my Muffin? Chocolate Chip Tahini Muffins with Butternut Squash

chocotahini

Hey guys, 

In my attempt to be better about posting, I thought I would be more diligent about passing along recipes that I’ve made and enjoyed. I tried this recipe for the first time last week and I quite enjoyed it. I had a can of pumpkin to finish up and an urge to do some baking so I googled and found this great recipe for Pumpkin Tahini from NerdyBites. I LOVED that it used tahini because…it’s amazing and it should be used for things besides hummus. 

After making these the first day, I was so pleased that I decided to make another batch adding my own little inflections. Three people had the pleasure of eating these muffins and they all approved. Thus, I blog.  

It’s free of gluten, grains, refined sugars, and dairy.It’s also SUPER simple. It has a touch of sweetness but not too much. My friend Mandy said she was actually fooled into thinking it was a “real” muffin, which takes the idea of “bluffin with my muffin” to a whole notha level. She also insisted that I put the phrase in the title of this post because it gave her a “deep chuckle.”

Chocolate Chip Tahini Muffins with Butternut Squash
Serves 4
Moist and delicious grain-free muffin
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1/2 mashed ripe banana
  2. 1 egg, whisked
  3. 1/2 cup tahini
  4. 1/4 cup butternut squash puree
  5. 1-2 Tbl Honey or maple syrup (I didn't want mine to be too sweet so I used about 1.5 TBL)
  6. 2 TBL coconut flour
  7. 1 teaspoon pumpkin pie spice
  8. 1/2 teaspoon baking powder
  9. 1-2 TBL semi-sweet chocolate chips**
Instructions
  1. Preheat oven to 350 degree F.
  2. Use a fork to smash the smashed banana in a large mixing bowl (make sure you really smash up the banana and try to get rid of the clumps as much as possible)
  3. Add the egg, tahini, butternut squash puree, and honey and combine
  4. In a smaller bowl, whisk together coconut flour, pumpkin
  5. Add the dry ingredient to the well and stir to combine
  6. Line four muffin tin slots with baking cups and distribute the mixture evenly
  7. Bake for 35 minutes.
  8. Remove from oven and let cook on a cooling rack for 3-5 minutes before devouring.
Notes
  1. *make sure you stir to get the thicker parts of the tahini as well
  2. **Make sure to check the ingredients on your chocolate chips for ingredients that you might be trying to avoid such as dairy or soy
Adapted from NerdyBites
Adapted from NerdyBites
Girl With the Hipster Glasses http://girlwiththehipsterglasses.com/

 

 



Leave a Reply

Your email address will not be published. Required fields are marked *