I love muffins. They make for a great breakfast, an easy on-the-go snack, or a wonderful weekend treat alongside coffee. But let's be honest, most bakery muffins are essentially just refined flour, white sugar, and oil; they're delightful on occasion, but not something I want to eat every day.
But these Orange Ginger Blueberry Tahini Muffins will take everything you thought about muffins and turn it on its head. These beauties are vegan, flourless (in the traditional sense), and naturally sweetened, and they get all of their moisture from mashed banana and tahini. They're actually a bit miraculous!
I've been on a quest for a long time for the perfect muffin, and I think I've finally figured it out! They need to be delicious, easy, non-fussy (no way am I going to use four different types of flour), and entirely good for the body. After a lot of experiments, I think I've come up with the perfect combination. I really can't wait for you to try these!
However, there's one very important point to make. Not all tahini is created equal! The quality of your tahini matters for all your recipes, but I think it matters especially in baked goods. Some tahini can be gloppy, grainy, or bitter, none of which you want in your muffins. I recommend Seeds of Collaboration for baking. It has a delightfully delicate, nutty flavor and is wonderfully creamy.
Good news- thanks to my wonderful partners at Seeds of Collaboration, I can now offer you a great discount on this luscious tahini. Just use the code ROGUE at check-out to save 20% on your entire order. Tahini is a staple in my pantry (I actually sort of start to panic when I only have one jar left); search "tahini" on this blog for loads of ideas for how to use it.
AND Chick Pea Flour? Are You Crazy?
Hmm... perhaps. But stick with me here. Chick pea flour is an all-around winner and I'm so excited to be sharing this recipe. Chick pea flour is (1) high in protein, (2) very inexpensive, and (3) a single, whole food. How many other flours can claim all those different attributes? A lot of alternative flours are really pricey, and many require blending a few different types of flours together to get the right texture; some are also very difficult to work with in a vegan recipe. Chick pea flour yields delightful texture, adds so much protein to baked goods, and costs about $2.50 for a reasonably-sized bag.
My one word of caution is that it can taste a little chick-pea-like. That's exactly why these muffins are loaded up with a bunch of wonderful, albeit strong, flavors. I don't suggest trying to make a delicate vanilla cake with chick pea flour... but in this recipe, the orange zest and ginger are the primary flavors and you'll never know there are sneaky beans underneath.
A Flavor Explosion
As you can tell from the overly-long name, these muffins are exploding with interesting flavors. These are not your mom's classic blueberry muffins! The mashed banana and blueberries are sweet, while the orange and ginger are both very vibrant and zippy and fresh. The tahini adds great richness and nuttiness, while cinnamon adds warmth. There's a LOT going on in these muffins, which makes them such fun.
All those different flavors mean that these muffins can easily transcend seasons. The blueberries make them feel summer-appropriate, and they're delightful when made with fresh-picked berries. However, the warming ginger and cinnamon make them feel right during the fall and winter too. I'm pretty sure I could make these every week all year long and never get bored with them.
Make Them Work for YOU
I spent an awfully long time trying to get this recipe right, so I don't suggest trying to use alternative flours or moisture sources. That said, there are a few ways you can vary these muffins. As written, I haven't included any nuts, but if you like some crunch then add in a big handful of chopped walnuts or pecans; both go beautifully with orange. I imagine some chopped fruit would work instead of the blueberries, but please note that I haven't tried it and the moisture content might be different.
The most important thing you might consider altering is the icing. Yes yes, I know I made all sorts of claims above about how nutritious these muffins are, and it's true. But then I went ahead and put a classic icing on them... because I just can't resist a muffin with a little drizzle of decadent icing on top! If you want to avoid refined sugar entirely, feel free to omit the icing; they're still totally great without it. Or, serve them with a dollop of almond butter or a drizzle of tahini on top.
These muffins make for easy, nutritious breakfasts and/or snacks all week long. After you bake them, make sure to cool them completely. Then transfer them to a tightly sealed container and keep them in the fridge for up to five days or in the freezer for a few weeks. When you're ready to eat, just warm one up in the microwave for about 15 seconds, or a bit longer if the muffin was frozen.
Let's Talk Ingredients
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Banana. Make sure it's really ripe with lots of brown spots.
Tahini. Please get yourself some of the light-roast, artisanal tahini from Seeds of Collaboration, it's really the best tahini out there for baking. Remember to use the code ROGUE to save 20% off your entire order!
Plant milk. Whatever you like, but I suggest something thick and rich like soy.
Flax seed meal
Orange. You'll use the zest for the muffin batter and the juice for the (optional) icing. You can also garnish the tops of the muffins with additional zest if you like!
Chick pea flour. You can find this at most health food stores and online. I like Bob's Red Mill. I designed this recipe specifically to work with chick pea flour, so I don't recommend trying to substitute it.
Crystallized ginger. Most health food stores sell this in cubes or medallions. It's delightful and super gingery, but also a bit sweet. I absolutely love it in desserts. That said, if you feel strongly about avoiding sugar, you can substitue this with a tablespoon of fresh-grated ginger. I don't recommend ginger power, it can have sort of a funky flavor.
Blueberries. I prefer to use fresh if possible. If you use frozen, note that they will color the batter, so stir them in very gently.
Confectioner's sugar. For the icing, which is optional; see thoughts above on this.
Are you convinced?? Will you try these chick pea flour muffins? I'm absolutely smitten with them and can't wait to try some other flavor variations. I think this recipe is proof that muffins don't have to be an indulgence; rather, these are loaded with protein, healthy fats, whole oats, some fruit, and not much else. Muffins for everyday, hooray!
Whether you choose to have these muffins for breakfast, as a snack or a post-workout treat, or even for dessert, I hope you enjoy them! I think the flavor combination is so interesting and exciting. I can't wait for you to try them!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
These delightfully surprising muffins are loaded with fragrant orange, zippy ginger, sweet blueberries, and nutty tahini. They're a flavor explosion! But you might love the nourishing ingredients even more, especially the very non-traditional (and protein-rich) baking flour: chick pea!
Preheat the oven to 350 and put liners in (or oil well) a 12-cup muffin pan.
In a large mixing bowl, thoroughly mash the banana.
Add the tahini, plant milk, maple syrup, flax, vanilla, and orange zest and mix well.
In a separate bowl, combine the chick pea flour, oats, cinnamon, baking soda, baking powder, and salt.
Add the dry to the wet and mix until combined.
Dice the crystallized ginger very finely. Add the ginger and the blueberries to the batter and gently fold them in.
Spoon the batter into the muffin liners, distributing it evenly between all 12, then bake for 20-25 minutes until a cake tester comes out clean. Remove the muffins from the pan and cool completely.
To make the icing, add orange juice (or orange liqueur) to the confectioner's sugar in small increments, just until a rich, drizzly texture forms. Work slowly and stir after each addition, since a little bit of liquid goes a long way.
Drizzle the icing onto the muffins only after they have cooled completely.
If you love orange, zest a second orange and scatter the zest across the tops of the muffins.