Banana Sesame Muffins

Happy new year! I took a short blogging hiatus to enjoy the holidays, including spending time with Aaron's family in sunny Florida. Which I am missing like woah now because it's flirting with negative temperatures here in Chicago at the moment. But we've got snow so I can't complain. Anyways, back to the recipe...right before we left for Florida we had a banana that was at prime baking ripeness and I wanted to use it before it went bad. Banana goes well with various nut flavors and thus I got the idea to use pair it with sesame, which is quite nutty for a seed. Veganness and bananas tend to make for quite a dense muffin but this one is surprisingly light and fluffy. Enjoy for a hearty breakfast or snack and keep the dustpan handy to clean up the sesame seeds that will inevitably end up everywhere.

Banana Sesame Muffins (makes 12)

1/2 cup sesame seeds, divided
1/4 cup coconut milk
1/4 cup almond milk
1/2 Tbls. apple cider vinegar
1/3 cup tahini (sesame paste, find it near the peanut butter. Stir well before using!)
1 ripe banana
1/2 cup sugar
1/2 cup oats
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt

Preheat the oven to 350 F. Lightly toast the sesame seeds while you prepare the rest of the batter.

In a small bowl combine the milks and vinegar. Let sit for a couple minutes, it will curdle and become like buttermilk.

In a medium bowl combine the flour, oats, baking soda, baking powder, and salt.

In a large bowl mash the banana and combine with the tahini and sugar.

Add in the milk mixture.

Stir in the flour mixture. Set aside 1 1/2 Tbls. of the sesame seeds and stir in the rest of them.

Line a muffin tray and divide the batter equally among the wells. Top with the remaining sesame seeds.

Bake for 25 minutes and cool on a wire rack.