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Vegan Paleo Banana Tahini Muffins

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: american


Easy, moist, and so fluffy! This Banana Tahini Muffin recipe makes for a sweet snack or add frosting for a healthy dessert. Vegan, gluten-free and paleo!




  1. Preheat the oven to 350ºF.
  2. Add apple cider vinegar to the almond milk and set aside for 10 minutes.
  3. Whisk together flours, baking soda, salt, and cinnamon.
  4. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla.
  5. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts.
  6. Scoop into a lined or greased muffin pan, filling each 3/4 of the way.
  7. Bake for 23-25 minutes at 350ºF.
  8. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely.
  9. Frost if desired, and eat!
  10. Keep leftovers in an airtight container in the fridge, or freeze for longer storage.


  • Serving Size: 1 muffin
  • Calories: 248
  • Sugar: 12g
  • Sodium: 261mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 3g

Keywords: healthy, snack, frosted, dessert, fluffy, grain free, cassava, gluten free, dessert, moist, easy