ONE BOWL FUDGY BANANA CHOCOLATE CHIP MUFFINS
When the word "love" is used over and over you know it's a winner! My friends, staff, and husband described these muffins as delicious and moist (I know people hate the "m word" but it's what was said).
You can find the original recipe at “Minimalist Baker” recipe blog: 1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)
I use a kitchen scale when baking which saves time since I don’t have to use measuring cups. If you use measuring cups, remember that brown sugar needs to be packed. Here is a video about that: How to Properly Measure Brown Sugar!
Tahini is made from ground sesame seeds. Read this blog article by “Serious Eats” for more information about tahini: What Is Tahini?. I keep my open jar in the refrigerator.
Watch this 12 minute video by dietitian Brenda Davis about whole grains, including sprouted grains: Whole Grain Hierarchy
What I did differently and clarifications:
-My bananas after peeling weighed 237 grams, mashed them with a fork before combining with the “flax egg”
-Used brown sugar instead of coconut sugar and reduced it to only 1/4 cup which weighed 46 grams (I was out of coconut sugar)
-Since I did not use avocado oil, I increased the tahini by 2 TBSP as suggested. My 1/4 cup plus the 2 TBSP weighed 90 grams
-Reduced salt to 1/8th tsp
-Increased vanilla extract to 1 tsp
-I sifted my cacao powder, it weighed 40 grams
-My organic, sprouted oats weighed 83 grams
-Made 12 muffins and did not sprinkle tops with more chocolate chips
-Baked 30 minutes
