Pb + tahini banana oat muffins.

Hi friends! It’s been a minute since I’ve posted on here. We are currently en route to Collingwood, ON for a little snowboard trip before a few days in Toronto to attend a couple of business meetings and appointments. I’m still recovering from this past weekend’s snowboard festivities (took a few good spills lol) so I’m hoping the next two days go much smoother/ I spend less time on my ass. Snowboarding is HARD. It’s terrifying and exhilarating all in the same breath. Anyhoo, the resort is super cute and there’s a gym and hot tub, so I can’t really complain. ☺️

I made these muffins with oatmeal and travel friendly snacks on my mind. Unfortunately, overnight oats aren’t really airport friendly, so I figured coming up with an oatmeal heavy muffin was the next best thing. These little babies are SO SO good. I added tahini because, let’s be honest, tahini makes everything taste better. 😏

If you want to see what I’m up to in Ontario, follow along on IG @sincerely_les.

Have a great Wednesday, friends!


Les xx



  • 1 3/4 cup oat flour*
  • 1 cup rolled oats
  • 1.5 t baking powder
  • 1 t baking soda
  • 1/4 t fine sea salt
  • 3/4 cup chopped walnuts (or pecans)
  • 2.5 t cinnamon
  • Extra sliced banana for topping


  • 2 flax eggs (2 T ground flax mixed with 6 T water, let set 5-10 mins)
  • 1/3 cup runny natural unsweetened peanut butter
  • 1/4 cup runny tahini (I use @seedandmill)
  • 1 cup mashed very ripe banana
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/2 cup unsweetened almond milk (or any other plant based unsweetened milk)
  • 1.5 t vanilla extract


Preheat oven to 325 F. Line a 12 muffin pan with paper/ parchment liners. Make 2 flax eggs and set aside. In one bowl, combine all dry ingredients and mix well. In a separate bowl, add all wet ingredients, including flax eggs, and whisk until well combined. Add wet ingredients to dry, and mix with wooden spoon until well combined. If the muffin mix is too thick, add a little more almond milk 1 tbsp at a time. Using an ice cream scoop, fill each muffin cup 3/4 full and top with a slice of banana. Bake in preheated oven for 25-30 mins until fully baked through. Enjoy!

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