How to make banana, tahini and white chocolate muffins

Muffins are great to whip up at the weekend – so you can make your way through them in the week.

Elly McCausland says her recipe using banana, tahini, cardamom and white chocolate, results in a “highly addictive sweet-savoury combination” and is also an “excellent way to use up overripe bananas – the blacker the better”.

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Nutrition Facts

Banana, tahini and white chocolate muffins

Amount Per Serving

Calories 271 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 24mg8%

Sodium 201mg9%

Potassium 240mg7%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 22g24%

Protein 4g8%

Vitamin A 143IU3%

Vitamin C 3mg4%

Calcium 64mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Banana, tahini and white chocolate muffins

Muffins with a delicious sweet-savoury flavour combo

Course: Dessert, Snack

Servings: 12

Calories: 271kcal

Author: Elly McCausland

Equipment

• 12-hole muffin tray
• Mixing bowls

Ingredients

For the muffins:

• 200 g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• Seeds from 8 cardamom pods finely ground
• 1/4 tsp sea salt flakes
• 100 g white chocolate chips (or 1cm pieces of white chocolate)
• 3 large bananas mashed
• 70 g light brown soft sugar
• 1 egg
• 50 g butter melted and cooled
• 1 tsp vanilla extract
• 60 g tahini

For the tahini glaze:

• 2 tbsp tahini
• 100 g icing sugar
• 1 tsp lemon juice
• 1 tbsp sesame seeds (a mixture of black and white looks nice)

Method

• Pre-heat the oven to 200°C/180°C fan/gas mark 6. Line a 12-hole muffin tray with paper cases (or grease thoroughly with some extra butter if you don’t have paper cases).
• Sift together the flour, baking powder and bicarbonate of soda, then stir in the cardamom and salt. Stir in the white chocolate.
• In a separate bowl, mash together the bananas, sugar, egg, melted butter, vanilla and tahini.
• Mix the wet ingredients into the dry, being careful not to over-mix – this is the key to a light muffin. Divide between the 12 cases and bake the muffins for 20–25 minutes, until they spring back when pressed lightly with a finger.
• Transfer the muffins in their cases to a wire rack to cool.
• Make the glaze. In a small bowl, whisk together the tahini, icing sugar, lemon juice and two tablespoons of water. When the muffins are cool, spoon the glaze over the top. Sprinkle with the sesame seeds and leave for an hour or so for the glaze to set before eating (if you can wait!).

Nutrition

Calories: 271kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 201mg | Potassium: 240mg | Fiber: 2g | Sugar: 22g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

The Botanical Kitchen by Elly McCausland, photography by Polly Webster, is published by Bloomsbury Absolute.

Elly McCausland celebrates botanicals and wants us to use more in our cooking

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