Recipe: these tahini banana bread muffins are the perfect indulgent mid-workout snack for plant-based athletes
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Recipe: these tahini banana bread muffins are the perfect indulgent mid-workout snack for plant-based athletes

This Michelin-starred chef's muffin recipe is a satisfyingly semi-savoury vegan sweet treat

Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Makes 12 medium muffins
Tahini banana bread muffins from The Cycling Chef: Plant-Powered Performance.

BikeRadar

Published: March 19, 2025 at 12:27 pm

These sticky and gooey muffins are an absolute winner for vegan athletes.

Developed by Michelin-starred chef, Alan Murchison the recipe features in his fourth book, Plant Powered Performance.

The subtly savoury notes of tahini pair perfectly with cocoa powder and chocolate soya milk.

They’re pretty robust once cooked, which means they can also be used as mid-workout food. To stuff these muffins, Murchison recommends you use a plant-based chocolate spread, but almond butter is also a very nice alternative is you want a slightly more savoury flavour.

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Ingredients

  • 3 ripe bananas
  • 200ml (¾ cup) chocolate soya milk
  • 1 teaspoon vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 45g (1½oz) tahini
  • 200g (7oz) plain flour
  • 50g (2oz) cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon bicarbonate of soda olive oil for greasing
  • 40g (1½oz) chocolate chips
  • 30g (1¼oz) salted peanuts
  • 2 tablespoons dried coconut diced
  • 12 teaspoons plant-based chocolate spread
  • 1 tablespoon desiccated coconut for sprinkling
  • 2 tablespoons salted peanuts for sprinkling

Method

  • Step 1

    Preheat the oven to 160°C/325°F/Gas 3.

  • Step 2

    Put the wet ingredients – the bananas, milk, vinegar, olive oil, maple syrup and tahini – in the bowl of a food processor and blend until smoothish.

  • Step 3

    Add the dry ingredients – the flour, cocoa, baking powder, cinnamon and bicarb.

  • Step 4

    Grease your muffin moulds with a touch of olive oil.

  • Step 5

    Pour the mix into the moulds, then add the chocolate chips, peanuts and coconut.

  • Step 6

    Bake for 15 to 20 minutes, then remove from the oven and allow to cool.

  • Step 7

    Once at room temperature, cut each muffin in half horizontally, add a good teaspoon of plant-based chocolate spread as a filling, then reassemble.

  • Step 8

    Sprinkle on some desiccated coconut and peanuts, and store in the fridge for up to three days.

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