Ingredients
Scale
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup tahini
- 2 tablespoons matcha powder
- 1/4 cup milk (dairy or non-dairy)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or a light coating of oil.
- In a mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract, stirring until smooth.
- In a separate bowl, blend the flour, baking soda, and salt together.
- Gradually fold the dry ingredients into the banana mixture, mixing gently until just combined.
- In a small bowl, whisk together the tahini, matcha powder, and milk until creamy.
- Pour half of the banana batter into the muffin tin, then add spoonfuls of the matcha tahini mixture on top.
- Layer the remaining banana batter over this and use a knife or toothpick to create a marbled design.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack to cool completely.
Notes
- For an extra touch of sweetness, consider folding in 1/4 cup of chocolate chips into the batter.
- To make these muffins gluten-free, swap the all-purpose flour for a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg