These muffins are scrumptiously sesame, with a topping of halva elevated with crunchy sugar and flaky salt. I use a measure for measure gluten free flour for these muffins, but feel free to use all purpose.

INGREDIENTS:

✦ 220g gluten free measure for measure flour (I use King Arthur brand)

✦ 2 tsp baking soda

✦ 1/2 tsp salt

✦ 3-4 very ripe bananas (320g)

✦ 1/3 cup vegetable oil

✦ 220g brown sugar

✦ 2 large eggs

✦ 1/3 cup tahini

✦ 2 TBSP toasted sesame oil

✦ 1 tsp vanilla bean paste (or extract)

✦ 1/2 cup goat kefir (or yogurt)

✦ 1/2 cup halva

✦ turbinado sugar for sprinkling

✦ flaky salt for sprinkling

INSTRUCTIONS:

Preheat oven to 350°F. This recipe makes about 20 muffins, line your pans with liners and set aside.

Put the bananas in a medium bowl and use a fork to mash them up very well, into a pulp. Set aside.

In another bowl, combine the flour, baking soda, and salt. Whisk until totally combined.

In a larger bowl, whisk together the vegetable oil, brown sugar, eggs, tahini, sesame oil, vanilla, and kefir. Whisk in the mashed banana until smooth. Fold in the dry ingredients.

Scoop 1/4 cup of batter into each muffin liner. Crumble some halva into the middle of each muffin. Then, sprinkle each with a little turbinado sugar and flaky salt.

Bake for 20-24 minutes or until golden brown and a toothpick inserted comes out with just a few moist crumbles. Let muffin pans cool on a wire rack. Enjoy!