Sunday Salty Oatmeal & Tahini Muffins
Written by xoamys
‘Sunday baking & slow mornings’
Last night when laying in bed, I was running through hummus recipes in my head and from that I came to the thought of tahini and how I greatly appreciate its peanut butter-esq taste. I began instantly craving for that sesame seed flavour and had to tip toe to the refrigerator and scoop a small teaspoon into my mouth... Then my thoughts were roaming to the idea of baking and how I wanted to start my sunday with making healthy muffins and incorporating tahini into this recipe… and so that’s how I started my sunday morning.
These healthy muffins have a similar base to how I make my rye seed bread with a few alterations and incorporations from my banana bread recipe. I wanted to use lots of different nuts and seeds and robust oats for maximum texture and crunch. I also added a bit of lingonberry not only for a pop of colour but for that mild sour sweetness. I was pleasantly surprised how wonderfully the tahini rounds up all the flavours together. My friend asked me today on our walk as she bit into a muffin that I handed to her, “how much sugar did you put in these as they are sweet?” Zero I said proudly. I love how the banana and tahini add that natural sweetness without needing to add any excess sugar. This morning I woke my hubby up with the smell of some Italian espresso and we enjoyed the hot muffins straight from the oven with either apricot jam or with a dollop of butter and both were heavenly combinations. Ps. It would work perfectly with some avocado mush as well for all you avo lovers!
Ingredients (makes 7 cupcakes)
- 1 cup oats ( I used robust old-fashioned oats & rye)
- 2 tablespoon olive oil
- Pinch of salt
- 1 large tablespoon of tahini
- 2 ripe bananas
- 1/2 cup frozen lingonberry
- 1 large teaspoon of baking powder
- 1 cup graham flour
- 2 eggs
- 4-5 tablespoons cashew milk
- 1 dl chia seeds
- 1.5dl mixed favourite seeds/nuts
Garnish: Dried cranberries, selection of nuts/seeds, hemp seeds, melted butter, salt flakes
Directions
In a large bowl, mush the bananas with a fork into a paste. Mix in the eggs, tahini and milk. Add in the dry ingredients, nuts/seeds, lingonberry and the olive oil and mix into a smooth paste.
Make the cupcake holders with baking paper by cutting 15cm squares. Place each paper on the backside of a drinking glass and shape the sides into the mold of the glass so it looks like a cup. Place each paper on a cupcake baking tray and scoop 1-2 tablespoons into each paper. On top of each muffin, add some favourite nuts, hemp seeds, dried cranberries, flax seeds and crushed cashews. Brush each top with melted butter to prevent them for burning in the oven and sprinkle a few salt flakes on top. Place into a preheated oven of 190C for about half an hour until golden brown.
