312g (1 ¼ cups, mashed) ripe banana, peeled
187ml (¾ cup) plant milk of choice
70g (¼ cup) pure maple syrup
100g (1/3 cup) hulled tahini
85g (½ cup) coconut sugar
195g (1 1/3 cups) casava flour
28g (¼ cup coconut flour)
1 tsp ground cinnamon
½ tsp fine salt
2 tsp baking powder
1 tsp baking soda
Preheat the oven to 180 C and line a 12 pan muffin tray with patty pans
Add banana, milk, maple syrup, tahini, coconut sugar to a large mixing bowl and use a stick blender to blend until smooth. Alternatively, blend these ingredients and transfer to a large mixing bowl.
Sift in the remaining dry ingredients (everything except the choc chips) and combine well. As these muffins contain no gluten do not worry about over mixing- it is better to over mix than under mix. Add chocolate chips and fold through.
Spoon batter evenly between the 12 patty pans and bake for 25 minutes or until tested with a skewer (you want moist crumbs but no wet batter on the skewer). Allow muffins to cool in the tray for 5 minutes then carefully transfer each one to a wire rack to cool completely.
These muffins are best stored in the pantry covered with a clean tea towel, and consumed within 2-3 days (air tight containers will cause them to become extra moist). They are freezer friendly - just wrap each individually and freeze, removing one whenever you like.