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Chocolate Chip Tahini Banana Muffins

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Step up your baking game with these Chocolate Chip Tahini Banana Muffins! Everything you love about the taste of banana bread is baked into soft, fluffy muffins that are speckled with chocolate chips and enhanced with my not so secret ingredient – tahini!

A batch of muffins is placed on a wooden cutting board.

Remember when we all were obsessed with baking banana bread in the summer of 2020? Listen, for many people it was a fad… But for me, it became a passion! Well, at least I was inspired just enough to want to make the banana bread not only perfect, but a little bit different, too.

Chocolate chips are just a given. I mean really, you can toss them into just about any baked good to make it that much better. The real weapon in my muffin arsenal is the tahini! It not only adds moisture to the muffins, but it also lends a very light nutty flavor that’s downright delightful.

These unique muffins are easy to make and always impress just about everyone they’re served to. It’s fun to watch people take a bite and try to figure out what that touch of extra nutty flavor is! They never guess tahini, which makes it all the more fun to tell them. Bake a batch of these Chocolate Chip Tahini Banana Muffins for your next potluck (or just because) and you’ll see what I mean!

Baked muffins are placed on a wire rack, which is on top of a wooden cutting board.

What You’ll Need:

  • Flour – All purpose flour gives the muffins their structure.
  • Baking Powder
  • Baking Soda
  • Salt
  • Brown Sugar – All out? Make your own by combining 1 cup of white granulated sugar with 1 tbsp of molasses.
  • Butter – It needs to be unsalted and at room temperature. Remember to leave it on the counter for about 30-45 minutes prior to cooking so it’s ready.
  • Tahini – You can make your own Tahini Sauce, and it’s so easy to do. Store bought also works just fine.
  • Eggs – They also need to be at room temperature.
  • Bananas – Please use RIPE bananas, since we are using only ¾ cup of brown sugar. The rest of the sweetness comes from bananas.
  • Vanilla Extract – Pure vanilla extract is best, not imitation.
  • Sour Cream – For the best consistency, the sour cream needs to be full fat.
  • Chocolate Chips – Semi-sweet are my favorite to use in this recipe, but milk or dark chocolate chips also work.
  • Sesame Seeds – For sprinkling!
One of the muffins in a batch has had the white wrapper removed from the bottom.

How to Make Chocolate Chip Tahini Banana Muffins

For more detailed instructions, scroll to the bottom of this post.

Create the batter. Whisk together the dry ingredients (except for the sugar) in a bowl. In another bowl, beat together the butter, tahini, and brown sugar until smooth. Add the eggs one at a time to the creamy mixture, followed by the vanilla, mashed bananas, and sour cream. Combine the wet and dry mixtures then fold in the chocolate chips.

Bake. Divide the batter evenly between the muffin tins. Bake at 425°F for 5 minutes, then at 350°F for another 15-18 minutes.

Enjoy! Let the muffins cool off a bit, then serve and enjoy.

A muffin is in the process of being removed from the white wrapper.

Common Questions

How long will Chocolate Chip Tahini Banana Muffins stay fresh? In an airtight container at room temperature, these muffins will stay fresh for about 3-4 days.

Can I freeze these muffins? Yes, store them in a plastic freezer bag or individually wrap them in plastic wrap then put them in a plastic freezer bag. They will keep for 3 months. To reheat, put in the oven from frozen and bake at 325 degrees Fahrenheit for about 15 minutes.

Baked muffins are placed on a wire cooling rack.

What if my bananas aren’t ripe yet? I want to make these. You can quickly ripen muffins in the microwave (poke some holes in it with a fork) or you can do it in the oven at 225 degrees Fahrenheit until they start to turn brown.

Why do I have to bake Chocolate Chip Tahini Banana Muffins at different temperatures? The initial 425°F oven temperature encourages the batter to puff. Baking at a higher temperature for 5 minutes, ensure beautiful domed tops, since high heat causes the batter to go through a rapid rise.

A muffin on a white plate has been cut in half to reveal a cooked center.

More muffins? Yes, please!

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Peanut Butter and Chocolate Banana Muffins

Chocolate Chip Tahini Banana Muffins

These muffins are loaded with flavor, tender and moist with a chewy crumb. Tahini makes muffins taste nutty and slightly earthy. The perfect twist to your standard banana bread/muffins.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Julie Chiou
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Ingredients 

  • 1 ½ cup all-purpose flour, 190 grams, spoon and level method or better weight your flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup light brown sugar, packed (150 grams)
  • ¼ cup unsalted butter, room temperature (60 grams)
  • ¼ cup tahini, well stirred (60 grams)
  • 2 large eggs, room temperature (approx 50 grams without a shell each)
  • 2 large ripe bananas, 1 cup mashed* see notes
  • 1 teaspoon vanilla extract
  • ¼ cup full-fat sour cream, 60 grams
  • 1 cup semi-sweet chocolate chips, 160 grams
  • Sesame seeds, for sprinkling *optional

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Instructions

  • Preheat your oven to 425°F (220°C).
  • Line muffin tin with paper liners or lightly spray with non-stick spray.
  • In a medium bowl whisk flour, baking powder, baking soda, and salt.
  • Add butter, tahini, and brown sugar into a large bowl. Using an electric mixer beat until creamy, 3-4 minutes. Add in eggs, one at a time, beating well after each addition. Beat in vanilla, mashed bananas, and sour cream.
  • Mix in dry ingredients just until incorporated. Do not overmix. Fold in chocolate chips.
  • Divide batter evenly between 12 muffin tins.
  • Add a few chocolate chips on top and sprinkle with sesame seeds, if desired.
  • Bake at 425 °F (220°C) for 5 minutes, then reduce the temperature to 350°F (180 °C) and bake for additional 15-18 minutes. Test doneness with a toothpick.
  • Allow to cool in the tin for a couple of minutes then transfer to a wire rack until ready to serve.

Recipe Notes

  • One large peeled banana weighs approx 5 oz (140 grams ).
  • Please use RIPE bananas, since we are using only ¾ cup of brown sugar. The rest of the sweetness comes from bananas.
  • One large egg weighs approx 50 grams without a shell.
  • For the best results ensure that all your ingredients are at room temperature.
  • Muffins were also tested with whole wheat flour so you can substitute the all-purpose flour with WW flour.
  • The muffins are finished when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Muffins will keep fresh for 3-4 days if stored in an airtight container in a cool place.
  • Freeze for up to 3 months.
  • The initial 425 °F oven temperature encourages the batter to puff. Baking at a higher temperature for 5 minutes, ensure beautiful domed tops, since high heat causes the batter to go through a rapid rise.

NUTRITION FACTS

Serving: 1 muffin | Calories: 298 kcal | Carbohydrates: 39 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 41 mg | Sodium: 127 mg | Potassium: 231 mg | Fiber: 2 g | Sugar: 22 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Breakfast/Brunch, Snack
Cuisine: American
Keyword: breakfast muffins, muffin recipe
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