Breakfast for 10

Chocolate Tahini Banana Muffins

Name: Chocolate Tahini Banana Muffins
Total time: 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 3 extra ripe bananas; 2 large eggs; 1/2 cup tahini; 1/3 cup pure maple syrup; 1 tsp vanilla extract; 1 cup blanched almond flour; 1/2 cup unsweetened cocoa powder; 1/4 cup coconut flour; 1 tsp baking soda; 1/4 tsp salt; 1/2 cup chocolate chips (optional)

$2.56for 430 minServes 10

These banana muffins blend tahini, cocoa, almond flour, and chocolate chips before baking into tender breakfast portions.

Photo: ambitiouskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Bananas, 0.85 lb$0.62/lb typical	0.85 lb	$0.52Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
	Shredded coconut, 0.75 oz$0.30/oz typical	0.75 oz	$0.22Typical price
	Chocolate chips and baking chocolate, 1.5 oz$0.45/oz typical	1.5 oz	$0.68Typical price
Total for the servings shown		$6.39

Pantry staples you likely have

Asian sauces and pastesHoney or maple syrupCornstarch, vanilla, yeast, cocoaFlourBaking powder and soda

Not included in the cost.

30 minstart to table
Easydifficulty
10servings as written
$typical cost tier

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Back to school

Typical price

$0.64 per serving$2.56 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 extra ripe bananas
2 large eggs
1/2 cup tahini
1/3 cup pure maple syrup
1 tsp vanilla extract
1 cup blanched almond flour
1/2 cup unsweetened cocoa powder
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (optional)

Steps

Heat the oven to 350 F and grease a 12-cup muffin pan with cooking oil.
Mash the bananas in a large bowl, then whisk in the eggs, tahini, maple syrup, and vanilla.
Stir in the almond flour, cocoa powder, coconut flour, baking soda, and salt.
Fold in the chocolate chips if using and divide the batter among 10 muffin cups.
Bake for 18 to 20 minutes, until the tops are firm and no wet batter remains.
Cool the muffins in the pan for 5 minutes before removing them.

Main ingredient on sale this week? See what to make with eggs on sale.