5-Ingredient Blueberry Tahini Muffins
5-ingredient muffins say whaaaaat?! Not counting the baking soda or cinnamon because most of us have those hanging out in our pantry. I don't know about you, but I'm a sucker for a good low sugar muffin with few ingredients, making it quick and easy to whip up! Whenever I find a good recipe, it's usually 10+ ingredients with so many different flours that I don't have on hand. And I sit there wanting to add seven new gluten free flours to my amazon cart that, let's be honest, I just really don't need! There's definitely a time and a place for a lengthy ingredient list and buying a new baking flour to try, but sometimes you just want a quick and easy recipe, you feel me?
Not only did a short ingredient list sound appealing but I had extra blueberries from a local farm on hand that were so sweet and delicious! Blueberries are also full of antioxidants and one of the lowest sugar fruits. Blueberry season here in New England is pretty short so I'm trying to use up all the seasonal berries while I can because they have SO much more flavor and more nutrients when they're in season (and are cheaper!) I can't even believe I haven't picked my own yet this year but buying the pre-picked ones at the farm stand were the next best option!
This summer I have tried to prioritize buying local produce when possible for a few different reasons. The food tastes better and often is higher in nutrients because it hasn't been transported - the shorter the time between when food is picked and when it gets to your table, the less likely it is that nutrients are lost. When food is transported greater distances and in turn has greater transportation time, nutrients can be lost as the food sits in warehouses, on planes, and is exposed to different temperatures. Plus, I personally prefer to support small businesses that are better for our environment. Even if a farm isn't certified organic, they usually use few pesticides and better practices than large conventional farms. As crazy as this might sound, it is better to buy local produce than organic produce that has been transported from another country. Next time you buy organic berries at the supermarket, check on the plastic container to see where the fruit is coming from. You may be surprised to see they're coming from Chile or Mexico. Absolutely no judgement if you buy these because they are certainly many times when I do too. But it's not always common practice to look into where our food is coming from or really realize the extent of conventional vs small scale farming. My goal is to inform others so we can all make the decision that is best for ourselves and not our neighbor! And remind everyone how amazing local produce really is!
So back to the muffins. You can whip these up in less than 10 minutes and then throw them in the oven! They have no added sugar and a very low sugar content (if only using 1 banana). I would be lying if I said they were a very dense, moist muffin; the reality is they are pretty spongey in texture. But they taste so good warm with nut butter and are a healthy spin on a favorite breakfast without all the sugar and refined grains. If you're a chocolate fan like myself, you could even sub out the blueberries for chocolate chips or if you're feeling crazy, add both! These also freeze very well if you're not going to eat all 12 in a few days.
Dairy free, gluten free, grain free, Paleo, Whole 30, refined sugar free
Yield: 12 muffins
Ingredients
· 4 eggs
· 2 tbsp apple cider vinegar
· 1 tsp baking soda
· ¾ cup tahini
· 1 overly ripe banana (mashed) **
· ½ cup blueberries
· 1 tsp cinnamon
** if you prefer sweeter muffins, you can use up to 2 mashed bananas or add a splash of maple syrup to get desired sweetness
Directions
Set oven to 350 F
Whisk eggs, apple cider vinegar, and baking soda with an electric mixer or a whisk until eggs start to form peaks. If you are whisking by hand, this takes about five minutes, whisking quickly
Add tahini, mashed banana, cinnamon, and continue mixing
Fold in blueberries
Fill lined muffin tin with batter until they're ¾ full (or a muffin tin sprayed with cooking oil to prevent sticking)
Bake for 15 minutes or until the tops are just turning golden brown
Enjoy as is, warm with nut butter spread on top, or crumbled into a yogurt bowl!
If storing, let them cool completely before putting them into a container or wrapping them up. They will stay fine at room temperature for about 3 days, stored in the fridge for 3-5, or frozen!
