Cinnamon Tahini and Toasted Granola Muffins

By Hungry Haley
October 25, 2017
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Author Notes: Spiced and sweet muffins made with a unique granola crunch - vegan and gluten-free. Hungry Haley

Serves: 12

  • 1 1/2 cups oat flour
  • 1 extra ripe banana, mashed
  • 1/2 cup coconut sugar
  • 1/2 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1/4 cup coconut oil
  • 1/4 cup tahini
  • 1 flax egg
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1/2 cup granola
  1. Preheat the oven to 375 F and line a muffin tin with baking cups.
  2. Begin by stirring together the banana, coconut sugar, almond milk + ACV, coconut oil, tahini, and flax egg in a medium size bowl. Set aside.
  3. In a larger bowl, combine the dry ingredients and then pour the wet into the dry. Stir in 1/2 cup granola.
  4. Fill each muffin cup about 3/4 full and bake 20-22 minutes, or until golden brown on top and a toothpick comes out almost clean. Cool slightly.
  5. Serve immediately and store leftovers in an airtight container for up to two weeks. Enjoy!

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