Double Chocolate Tahini Banana Blender Muffins

• 3 medium-large overripe bananas
• 1 large egg
• ½ cup Soom Chocolate Tahini**
• ? cup maple syrup
• ½ cup unsweetened vanilla almond milk
• 2 Tbsp melted and cooled coconut oil
• 2 tsp vanilla extract
• 2 cups rolled oats
• ? cup unsweetened natural cocoa powder
• 2 Tbsp flaxseed
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ¾ cup semi-sweet or milk chocolate chips

1. Preheat the oven to 425F. Line a standard 12-cup muffin tin with liners and spray lightly with nonstick spray. In a high-speed blender, combine bananas, egg, Soom Chocolate Tahini, maple syrup, unsweetened vanilla almond milk, coconut oil, vanilla extract, oats, cocoa powder, flaxseed, baking soda, cinnamon, and salt. Blend until smooth – about 30 seconds to 1 minute at the most. Add chocolate chips to the batter and stir to combine with a spoon. Fill muffin tins about 3/4 the way full. Sprinkle the tops with extra chocolate chips, if desired. Bake for 5 minutes, then lower heat to 350F (leaving the muffins in the oven). Bake for an additional 10-12 minutes or until muffins are set and spring back when you press on the tops.Let muffins cool in the tins for 10 minutes, then let cool for an additional 10 to 15 minutes on a cooling rack.

Chocolate Tahini Yogurt Parfait

A chocolate tahini yogurt parfait with a handful of homemade granola and a Soom Chocolate Tahini drizzle is the perfect way to start your day. If you’re short on time, this yogurt parfait comes together in less than 5 minutes!

• ½ cup vanilla yogurt
• 2 Tbsp Soom Chocolate Tahini
• Raspberries
• Blueberries
• 2-3 Tbsp homemade granola

1. Spoon vanilla yogurt into the bottom of a glass. Add a layer of Soom Chocolate Tahini.
2. Top with raspberries, blueberries, and granola, and an extra drizzle of Chocolate Tahini.
3. Serve parfait immediately to keep granola crunchy.