Zucchini Tahini Banana Ginger Muffins


Muffins right out of the oven

I’ll make this short.

Because it’s starting to get cold out there.  Because these are so yummy.

Because you can warm your house *while* baking something DELICIOUS.

That’s why.


Gluten-free.  Dairy-free.  Sugar Free.  Yummy.  Toddler approved.

Serve with a lot of ghee or butter (smile).


Zucchini Tahini Banana Ginger Muffins
10-12 small muffins
350 degrees, 25 minutes

Grease your muffin pans with coconut oil.

Mix all wet ingredients:
3 mashed bananas
1 medium grated zucchini (liquid squeezed out, just use your hands!)
3 tbsp tahini
1 egg (I use a duck egg)
1-2 tbsp fresh ginger, finely grated (depends on how awesome you want them)

Then, add and mix dry ingredients:
2 tbsp sesame seeds, roasted (optional)
1/4 tsp green, powdered stevia (optional)
1 1/2 cups oat flour
1 1/2 tsp baking powder
1/2 tsp sea salt

2 thoughts on “Zucchini Tahini Banana Ginger Muffins

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