Tahini banana bread muffins

These sticky and gooey muffins are an absolute winner. They’re pretty robust once cooked, which means they can also be used as ride food. To stuff these muffins, use a plant-based chocolate spread. An almond butter is also very nice. 

Method:

• Preheat the oven to 160°C/325°F/Gas 3.
• Put the wet stuff – the bananas, milk, vinegar, olive oil, maple syrup and tahini – in the bowl of a food processor and blend until smoothish.
• Add the dry stuff – the flour, cocoa, baking powder, cinnamon and bicarb.
• Grease your muffin moulds with a touch of olive oil.
• Pour the mix into the moulds, then add the chocolate chips, peanuts and coconut.
• Bake for 15 to 20 minutes, then remove from the oven and allow to cool.
• Once at room temperate, cut each muffin in half horizontally, add a good teaspoon of plant-based chocolate spread or No-tella as a filling, then reassemble.
• Sprinkle on some desiccated coconut and peanuts, and store in the fridge for up to 3 days.

To make Murch’s No-Tella