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.
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.
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.