Orange Ginger Blueberry Tahini Chickpea Flour Muffins (Vegan)

For the Muffins

• 1 large, very ripe banana
• 0.5 c tahini
• 0.5 c plant milk
• 0.5 c maple syrup
• 2 tbsp flax seed meal
• 1 tsp vanilla
• Zest of an orange
• 1 c chickpea flour
• 0.5 c oat flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 12 cubes of crystallized ginger
• 1 c blueberries

For the Icing

• 1 c confectioner's sugar
• Juice of an orange
• Additional zest of an orange for garnishing

1. Preheat the oven to 350 and put liners in a 12-cup muffin pan.
2. In a large mixing bowl, thoroughly mash the banana.
3. Add the tahini, plant milk, maple syrup, flax seed meal, vanilla, and orange zest and mix well.
4. In a separate bowl, combine the chickpea flour, oat flour, cinnamon, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Dice the crystallized ginger very finely. Add the ginger and the blueberries to the batter and gently fold them in.
7. Spoon the batter into the muffin liners, distributing it evenly between all 12.
8. Bake the muffins for 20-25 minutes, until a cake tester comes out clean. Remove the muffins from the pan and cool completely.
9. To make the icing, add orange juice to the confectioner's sugar a spoonful at a time, just until a rich, thick texture forms. Stir after each addition.
10. Drizzle the icing onto the muffins only after they have cooled completely, then sprinkle the muffin tops with orange zest before the icing sets.