Banana, Raspberry and Tahini Muffins



  1. Preheat the oven to 180C.
  2. Combine the plant-based milk with apple cider vinegar and LSA in a bowl and allow to sit for 5 minutes.
  3. Meanwhile, mix the dry ingredients - flour, meal, sea salt, baking soda and powder - in a large mixing bowl.
  4. Melt the coconut oil over medium heat in a pan on the stove. Set aside.
  5. Mash together two bananas in a bowl, and stir through the coconut nectar, coconut oil, vanilla extract and milk mixture when ready.
  6. Pour wet ingredients into dry and use a whisk to combine.
  7. Line a muffin tin with non-stick patties.
  8. Spoon the mixture into the muffin tin, there should be enough for 8-10 muffins.
  9. Drizzle each muffin with ½ tsp or so worth of tahini. Stir it through.
  10. Place 3-4 raspberries per muffin, and any additional sliced banana on top, pressing the fruit into the batter gently.
  11. Bake for 30-40 minutes, or until lightly browned and firm to touch. Check with a cake tester.
  12. Allow to cool for 20 minutes on a cooling rack before enjoying or allow to cool completely before storing in an airtight container in the fridge, for up to one week. Yummy!