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Recipe

Chocolate-Banana Tahini Swirl Muffins

Yield:12

Think banana bread with way more attitude. Although it’s still relatively unknown as far as ancient grains go, einkorn flour is worth seeking out and experimenting with beyond these muffins. The nonhybridized wheat is also fast becoming popular for those with gluten sensitivity.

亚搏手机版官方

  • 3/4 cup whole-wheat einkorn flour, such as Jovial
  • 1 cup unbleached all-purpose flour
  • 2 Tbs. black sesame seeds
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 3 large eggs
  • 2/3 cup light brown sugar
  • 1 cup mashed overripe bananas (from 2 bananas)
  • 1/4 cup canola oil
  • 1/4 cup tahini paste
  • 3 Tbs. Dutch process cocoa powder
  • 12 thin banana slices (optional)

Preparation

Position a rack in the center of the oven, and preheat to 375°F. Line a standard 12-cup muffin tin with paper or foil liners.

In a medium bowl, whisk together the flours, sesame seeds, baking powder, baking soda, and salt.

In a large bowl, beat the eggs and sugar using an electric mixer on medium-high speed until lightened and quadrupled in size, about 3 minutes. Beat the bananas, oil, and tahini into the egg mixture on medium-high until well combined, about 30 seconds more.

Add the dry ingredients, reserving the bowl, to the wet ingredients. Beat on low speed until just combined.

Remove 1-1/4 cups of the batter to the reserved bowl. Mix the cocoa powder into that reserved batter.

使用饼干勺或测量汤匙,勺3汤匙。原始面糊进入每个松饼杯。顶上一团巧克力面糊,然后使用厨房刀或木制串向两个面糊旋转,从下到顶部俯冲。

Bake until a toothpick inserted in the center of a muffin comes out clean, 17 to 20 minutes. Place a banana slice on top of each muffin, if using. Cool in tin on a wire rack 10 minutes. Serve warm or at room temperature.

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