Banana + Tahini Muesli Cups
I have the perfect healthy, low sugar, nutrient-rich snack for your whole family. I’m talking about My Banana + Tahini Muesli Cups. Trust me you’re going to want to save this recipe for later!
They are the perfect snack for the whole family (Georgia can’t stop eating them), they are an easy way to get tahini (which is super high in calcium) into your little one's diet and they are delicious. What more could you want?
Oh, and since I use date paste and bananas for the sweetness it means these little muesli cups only use natural sweeteners. And if you haven’t tried date syrup before, this can be your introduction. I am obsessed with it now and can’t get enough. I get mine from Goodforstore where you can also stock up on all the ingredients you need to make these epic little snack cups.
Date syrup would work really well in these recipes as well if you wanted to give it a go;
My 2 Minute Chocolate Brownie Mug
Blueberry and Zucchini Breakfast Muffins
Banana + Tahini Muesli Cups
Makes 24 mini muesli cups
Ingredients:
- 2 medium banana’s, mashed
- 4 tbsp of date syrup
- 1/3 cup of tahini
- 1/3 cup of melted coconut oil
- 2 cups of rolled oats
- 2 tbsp of hemp hearts
- ½ tsp of cinnamon
- ½ cup of dried fruit (I use a combo of raisins and diced dried apricot)
- ¼ cup of dark chocolate drops
Method:
- Pre heat the oven to 180 bake and pull out your mini muffin tray. If you don’t have a silicone one like mine then I suggest using mini muffin cases to make it easier to get them out once they have cooked.
- In a large bowl mash the banana then add in the date syrup, tahini, and melted coconut oil. Mix well.
- Add in the oats, hemp seeds, cinnamon, dried fruit, and dark chocolate and mix well.
- Scoop into your muffin cases and bake for 25-30 minutes or until nice and golden brown.
- Let them cool before storing them in the fridge in an airtight container for 5 days or in the freezer for 1 month.
P.S If you would like to watch a video of myself making these Banana + Tahini Muesli Cups then click here.
