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Cinnamon Tahini and Toasted Granola Muffins
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Description
Warm, soft, lightly sweet and salty muffins with a crunch from homemade granola!
Ingredients
- 1 whole Banana, Extra Ripe
- ½ cups Coconut Sugar
- ½ cups Almond Milk
- 1 Tablespoon Apple Cider Vinegar
- ¼ cups Coconut Oil
- ¼ cups Tahini
- 1 whole Flax Egg
- 1-½ cup Oat Flour
- 1-½ teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Sea Salt
- ½ cups Granola, Plus More For Topping
Preparation
Preheat oven to 375ºF and line a muffin tin with baking cups.
Stir banana, coconut sugar, almond milk, apple cider vinegar, coconut oil, tahini, and flax egg in a medium size bowl. Set aside.
In a larger bowl, combine dry ingredients (except granola). Pour the wet into the dry. Stir in granola.
Fill each muffin cup about 3/4 full and top with extra granola. Bake 20–22 minutes, or until golden brown on top and a toothpick comes out almost clean. Cool slightly.
Serve immediately and store leftovers in an airtight container for up to 2 weeks. Enjoy!
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