“Maybe you should make a banana bread,” my grandma suggested, in a thread that seemed entirely out of the blue.
“Oh, are you finished the banana bread already?” my mum asked, referring to the half loaf of banana bread she had brought to them yesterday.
The loaf, wrapped in plastic, was completely untouched.
“Maybe… banana muffins,” my grandma said next with a significant glance at the two brown bananas on her countertop.
Like most reasonable people, she does not like over ripe bananas.
I think I’m not the fondest of banana bread, but I’ve started to doubt that core component of my identity as I did end up enjoying these muffins a lot.
Perhaps because these muffins have some other fun flavours – tahini in place of oil or butter, dark chocolate, honey and coconut. While the batter was heavily perfumed with the scent of tahini, it wasn’t as discernible once baked, so I wonder whether also adding some coarsely ground sesame seeds, or topping the muffin with seeds would help reinforce the flavour. While the muffins don’t scream of tahini (then again tahini isn’t always a screaming sort of flavour), I think they do provide a lovely subtle nuttiness. The muffin texture also surprised me–they turned out quite light and fluffy!
80g whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 tsp cinnamon
a couple pinches of nutmeg
240g mashed banana (around 2 medium bananas or 1 1/2 large bananas or approximately 3/4c + 2 tbsp banana)
60g stirred tahini
25g brown sugar
1/2 tsp vanilla extract
40g chopped dark chocolate (1 handful)
15g shredded coconut (1 handful)
Preheat oven to 425F. Line 6 cups of a muffin tin with muffin liners.
Combine the flour, baking power, baking soda, salt, cinnamon and nutmeg in a bowl.
In a large bowl, mash the banana, then whisk in the tahini, honey, brown sugar, egg and vanilla. Mix in the dry ingredients, then lastly stir in the chocolate and coconut.
Fill the muffin cups up to the top with batter. If desired, top with a slice of banana (sprinkled with a bit of sugar), shredded coconut, or both – though the banana slice will slightly temper the rise of the muffin in the oven).
Bake for 5 min at 425, then lower the oven temperature to 350 for around 15 minutes – check for doneness with a wooden skewer. Let cool.