Name: Banana, Chocolate and Tahini Muffins by Juliet Sear
Total time: 42 min
Yield: 12
Ingredients: 2 medium-size, very ripe bananas; 1 Tbsp ground flax (to make flax egg); 40ml water (to make flax egg); 2 tbsp plant milk; 1 tsp baking powder; 1/2 tsp bicarbonate of soda; 90g light muscovado or soft light brown sugar; 160g tahini (stirred well before weighing); 1/4 tsp fine sea salt; 2 tbsp olive oil (or you can use any oil you like); 50g cocoa powder, sifted if; 70g oats; 125g ground almonds; 50g vegan dark chocolate chips; Extra choc chips for sprinkling on top

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