Bake up the tastiest Chocolate Chip Banana Muffins with a unique flavour twist. These muffins are tender and moist with a lovely nutty earthy flavour that tastes like…a second muffin!
Are you a weekend baker or do you like to bake whenever the mood strikes? Both Banana Bread and Strawberry Rhubarb Muffins with Streusel are simple quick bread recipes, perfect for baking anytime of the week.
Tahini Chocolate Chip Banana Muffins
This ain’t your mama’s Chocolate Chip Banana Muffin recipe. The idea is the same…to make use of overripe brown bananas or as I like to call them ‘distressed’ bananas. However, the flavour and texture of these muffins is next level due to the addition of a unique ingredient: tahini.
I know what you’re thinking. Is the tahini really necessary? Why do I need to add this specialty ingredient to a muffin? The answer is yes, and ‘because I said so’. Plus, all the cool kiddies are doing it.
The tahini adds a beautiful nutty flavour taking these ordinary banana muffins to the next level. It also adds moisture and a touch of leavening so that these muffins bake up nice and fluffy.
What is Tahini?
Tahini is essentially ground roasted white sesame seeds. Like many nuts and seeds, the seeds release an oil as they are ground into a paste. Did you know that pumpkin seed and poppy seed butter are also available? I was today years old when I learned that.
If you are a hummus enthusiast you might already have this ingredient in your pantry. If not, have no fear. Most grocery stores carry tahini these days. I highly recommend buying a jar and experimenting with it. You can use it in soups, stews, salad dressings, hummus, and sweet treats like these Banana Chocolate Chip Muffins.
While Middle Eastern, Mediterranean, and Pakistani cooks have made a version of tahini halva for years, tahini has only recently been used in North American baked goods.
It is especially delicious in cookies, cakes, and muffins that also contain chocolate. Chocolate and tahini is almost as popular as a flavour combination as peanut butter and jelly. Almost.
When baking muffins, quick breads, and cakes it’s always best to bring any refrigerated ingredients (butter, eggs, sour cream) to room temperature before using. Some bakers use melted butter, however I prefer it softened so that it creams nicely with the tahini and brown sugar.
- All Purpose Flour
- Baking Powder
- Baking Soda
- Brown Sugar
- Vanilla Extract
- Sour Cream
- Chocolate Chips
All you need for this muffin recipe is all purpose flour and some lifting agents such as baking powder, baking soda, eggs, sour cream, butter, bananas and tahini. While these ingredients lighten the muffin texture, some also do double duty as flavour enhancers. If you prefer whole wheat flour, you can use it in place of the all purpose flour.
Please use RIPE bananas, since we are using only ¾ cup of brown sugar. The rest of the sweetness comes from bananas. Brown or black bananas are sweeter because more of their starches are converted to sugar.
Some flavour enhancers such as brown sugar and butter also have an effect on the appearance of the muffins. They allow the muffins to become a beautiful golden brown colour. In baking, salt is primarily a flavour enhancer which provides a balance to the sweetness of the muffins.
Feel free to leave out the chocolate chips if you prefer. You can replace them with chopped nuts or just leave them out.
How to Make Tahini Chocolate Chip Banana Muffins
Muffins are classified as a ‘quick bread’ along with scones, biscuits, and sweet loaves because they are leavened with chemical agents (baking powder and baking soda) instead of yeast. These Chocolate Chip Banana Muffins are ready in well under an hour.
Always begin by preheating your oven. In this recipe, the high initial oven temperature ( 425 °F (220 °C) ) encourages the batter to puff. Baking at a higher temperature for 5 minutes, ensures beautiful domed tops, since high heat causes the batter to go through a rapid rise.
So, preheat your oven to 425 °F (220 °C) then line a muffin tin with paper liners or lightly spray it with non-stick spray. You’ll need two separate bowls to mix up these muffins.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
To the bowl of a stand mixer or in a large bowl add butter, tahini, and brown sugar Beat together until creamy, 3-4 minutes. Next, add in eggs, one at a time, beating well after each addition. Mix in vanilla, mashed bananas, and sour cream.
Add the dry ingredients to the wet ingredients and stir until they are just incorporated. Do not overmix. Fold in chocolate chips.
Divide the batter evenly between 12 muffin tins and 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. If it comes out clean (or with a few dry crumbs), the muffins are done baking. If it is sticky bake for another 5 minutes.
Allow the muffins to cool in the tin for a couple of minutes then transfer them to a wire rack to cool completely.
Helpful Hints for Tahini Chocolate Chip Banana Muffins
- Bring refrigerated ingredients (butter, eggs, sour cream) to room temperature before using.
- Over time, tahini will separate. Stir it well to ensure the oil is mixed back into the sesame solids.
- Use ripe bananas because they contain the most sugar.
- Do not overmix the batter.
- Baking at a higher temperature for 5 minutes to ensure beautiful domed tops then reduce the heat for the rest of the baking time.
- The muffins are finished when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Storing the Muffins
These Muffins will keep fresh for 3-4 days if stored in an airtight container in a cool place. They also freeze really well for up to 3 months.
If you make this Tahini Chocolate Chip Banana Muffin recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 1 1/2 cups (190 grams) flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150 grams) brown sugar; packed
- 1/4 cup (60 grams) unsalted butter; room temperature
- 1/4 cup (60 grams) tahini; well stirred
- 2 large eggs; room temperature
- 2 large ripe bananas (about 1 cup mashed)
- 1 teaspoon vanilla extract
- 1/4 cup (60 grams) full fat sour cream
- 1 cup semi-sweet chocolate chips
- sesame seeds for sprinkling (optional)
- Preheat oven to 425 °F (220 °C).
- Line muffin tin with paper liners or lightly spray with non-stick spray.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
- To the bowl of a stand mixer or in a large bowl add butter, tahini, and brown sugar Beat together until creamy, 3-4 minutes.
- Next, add in eggs, one at a time, beating well after each addition. Mix in vanilla, mashed bananas, and sour cream.
- Add dry ingredients to wet ingredients and stir until they are just 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
- 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 muffins to cool in the tin for a couple of minutes then transfer to a wire rack until ready to serve.