Vegan Banana Chocolate Muffins

Ingredients

• 1 cup (8 ounces/ 227 grams) non-dairy milk, unflavored and unsweetened
• 3/4 cup (160 grams) brown sugar
• 1/2 cup (100 grams) vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups (240 grams) all-purpose flour
• 1 teaspoon (2.3 grams) cornstarch
• 2 tablespoons (10.5 grams) cocoa powder
• 1 teaspoon (4 grams) baking powder
• 1/2 teaspoon (3 grams) baking soda
• 1/2 teaspoon (3 grams) table salt
• 1 cup (227 grams) very ripe mashed bananas, about 3 medium bananas
• 4 ounces vegan chocolate chips, or a 4 ounce bar that you've chopped into small pieces (I like milk chocolate)
• 6 tablespoons (96 grams) thick tahini paste
• 5 tablespoons (98 grams) maple syrup
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon (1.5 grams) table salt

Instructions

1. 1

   Heat oven to 350 degrees F (176 degrees...: Heat oven to 350 degrees F (176 degrees C). Line a muffin tin with paper liners. If you use tulip liners (see link below), you'll need 8. If using regular muffin liners, you'll need 12.

2. 2

   Add the milk, brown sugar, vegetable oil, and...: Add the milk, brown sugar, vegetable oil, and vanilla to a small bowl and stir with a wire whisk to combine. The oil will not mix with the other ingredients and that's ok.

3. 3

   In a separate, medium size bowl, add the...: In a separate, medium size bowl, add the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Stir to combine then make a well in the center of the bowl.

4. 4

   Pour the wet ingredients into the well you...: Pour the wet ingredients into the well you just made in the dry ingredients and stir just until barely mixed.

5. 5

   Add the mashed banana and chocolate chips and...: Add the mashed banana and chocolate chips and stir gently just until combined.

6. 6

   Fill the muffin liners with batter, filling each...: Fill the muffin liners with batter, filling each liner nearly to the top. The muffins will not rise much so don't worry that you're overfilling the liners. ]Bake the muffins in the center of the oven for 25 - 40 minutes. The bake time will depend on the size of your muffins. To check that the muffins are done, stick a toothpick in the center of one of the muffins and remove it. If you do not see any raw batter on the toothpick, the muffins are done.

7. 7

   Remove the muffins from the oven, set it...: Remove the muffins from the oven, set it on a wire rack, and let the muffins cool inside the tin. Allow the muffins to cool completely before topping them with maple tahini glaze.

8. 8

   To make the maple tahini glaze, add the...: To make the maple tahini glaze, add the tahini paste, maple syrup, vanilla, and salt to a bowl and stir with a wire whisk until smooth. It should be thick, but still pourable. If you lift the whisk from the glaze, it will fall into the bowl in a thick ribbon. If the tahini you are using is very thick, you can thin out the glaze with some coconut or olive oil.

9. 9

   Top the muffins with the maple tahini glaze...: Top the muffins with the maple tahini glaze and serve.