Baking•indulgent
Tahini Chocolate Banana Muffins
This is an easy chocolate banana bread that has both tahini and bits of halva for added flavor. It’s moist, fluffy and gives you tall, beautifully domed muffins.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose flour (140g )
- 1/2 cup dutch process cocoa (60g)
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup brown sugar (220g)
- 2 large eggs
- 1/2 cup canola or vegetable oil (100g)
- 2 1/2 large bananas, mashed (250g )
- 1/2 cup tahini, stirred (60g)
- 1/2 cup halva (crumbled)
Instructions
- 1
Preheat the oven to 400 F and prep your muffin pans with paper liners. If you want taller, domed muffins you’ll bake 6 in a pan at a time with gaps between (so every other cup will have a muffin).
- 2
Mash the bananas with a fork then transfer to a large bowl. Add the sugar, oil, salt, and eggs and whisk to combine. Add the flour, cocoa, baking soda, salt and tahini and stir to combine. Fold in the halva crumbles.
- 3
Fill muffin cups ¾ of the way full and bake for 20 minutes.