Banana bread is a classic, but this muffin version offers a unique and delightful twist. Perfect for a snack or to pair with a bowl of Greek yogurt for breakfast, these gluten-free muffins subtly combine sesame and cardamom for an explosion of flavours. Their soft, moist texture is so surprising that you'd hardly guess they’re gluten-free.
Ingredients
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250 ml (1 cup) all-purpose flour (gluten-free, if needed)
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180 ml (¾ cup) quick oats
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80 ml (⅓ cup) almond flour
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60 ml (¼ cup) semi-sweet dark chocolate chips
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60 ml (¼ cup) textured vegetable protein (TVP)
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15 ml (1 tbsp) sesame seeds
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15 ml (1 tbsp) psyllium husk powder
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10 ml (2 tsp) baking powder
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5 ml (1 tsp) cinnamon
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2.5 ml (½ tsp) baking soda
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2.5 ml (½ tsp) ground cardamom
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Pinch of salt
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3 large ripe bananas, mashed
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125 ml (½ cup) liquid egg whites
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80 ml (⅓ cup) skim protein milk (such as Fairlife or Lactantia UltraPur)
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80 ml (⅓ cup) tahini (sesame butter)
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60 ml (¼ cup) honey
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Sesame seeds, for garnish
Preparation
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Preheat the oven to 350°F (180°C). Line 12 muffin tins with paper or silicone liners.
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In a bowl, mix all the dry ingredients.
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In a second bowl, mix all the wet ingredients. Add the wet mixture to the dry ingredients and stir until well combined. Divide the batter evenly among the muffin tins and sprinkle with sesame seeds if desired.
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Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack before serving.
Notes
Keeps for 7 days in the fridge or up to 3 months in an airtight container in the freezer.
