I am one of the few who dislikes peanut butter, so in recipes I replace it with tahini. Tahini has less of an invasive flavour and is good for people who have an allergy to peanuts. Make sure you stir the tahini before you use it.

1 medium ripe banana

1 large egg

1/2 cup tahini

3 tbsp honey/maple syrup or sweeten to taste with your favourite granulated sweetener 

1 tsp vanilla paste

1/2 tsp baking soda

Pinch of salt

1/2 cup sugar free chocolate chips

1.  Put all ingredients, except chocolate chips, in food processor or blender and wiz until smooth.

2.  Transfer to a bowl and stir in chocolate chips, divide between cases in a muffin/cake tray

3.  Bake in an oven pre-heated to 200c/400f for 8-12 mins or until they pass toothpick test.

I use smaller sized cake cases not full sized muffin cases.

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