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5 from 1 vote

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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 muffins
Author: Julie Chiou

Equipment

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
  • ¼ cup unsalted butter room temperature (60 grams)
  • ¼ cup tahini well stirred (60 grams)
  • ¾ cup light brown sugar packed (150 grams)
  • 2 large eggs room temperature (approx 50 grams without a shell each)
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas 1 cup mashed* see notes
  • ¼ cup full-fat sour cream 60 grams
  • 1 cup semi-sweet chocolate chips 160 grams
  • Sesame seeds for sprinkling *optional

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.
    1 ½ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon 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.
    ¼ cup unsalted butter, ¼ cup tahini, ¾ cup light brown sugar, 2 large eggs, 2 large ripe bananas, 1 teaspoon vanilla extract, ¼ cup full-fat sour cream
  • Mix in dry ingredients just until incorporated. Do not overmix. Fold in chocolate chips.
    1 cup semi-sweet chocolate chips
  • Divide batter evenly between 12 muffin tins.
  • Add a few chocolate chips on top and sprinkle with sesame seeds, if desired.
    Sesame seeds
  • 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.

Nutrition

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

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