Tahini, Almond and Date muffins with Chocolate Chunks

Gluten free, refined sugar free and dairy free

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Ingredients

Step 1

1/2 cup almond

1/4 cup rolled oats

1/2 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Step 2

Banana

Egg

2 tbsp tahini

1 tbsp coconut oil

1/4 cup yoghurt

2 dates

Add ins

50g dark chocolate chunks

2 dates chopped into small pieces (optional)

Topping

2tbsp sesame seeds

Method

1. Preheat oven 180 degrees and line your muffin tin with 4-6 muffin cases.

2. Mix all of your step 1 ingredients in a large mixing bowl, until combined.

3. Place all the step 2 ingredients in a blender and combined until you have a smooth batter.

4. Pour the batter into the mixing bowl and mix with the dry ingredients until combined.

5. Add your chocolate chunks and date pieces if you wish.

6. Divide equally between your muffin cases. This batter should make 4 large muffins or 6 medium muffins.

7. Top with sesame seeds and gently push them in a little bit.

8. Bake for 20-25 minutes until golden brown and when a skewer is inserted into the middle comes out clean.