Banana Tahini Chocolate Chip Muffins

These banana tahini chocolate chip muffins are the perfect healthy treat that you need in your life! They are my new go-to recipe when my freezer stash is running low, and once you try them, I bet they'll become yours, too! They are made with oat flour and chickpea flour, and sweetened just with honey, making them gluten free and refined sugar free. Plus, they're loaded with mini chocolate chips, which leave warm chocolate puddles throughout the interior. If you'd rather make these as strictly breakfast muffins, leave out the chocolate and add some nuts! But in my opinion, a little chocolate in the morning is good for the soul. 

For more tahini recipes, try Frosted Tahini Brownies, Vegan Tahini Oatmeal Chocolate Chip Cookies, Dark Chocolate Tahini Cups, and Double Chocolate Tahini Muffins.

Ingredient Notes

• Oat Flour: You can either buy oat flour or make your own by grinding up rolled oats in a blender.
• Chickpea Flour: Also known as garbanzo flour, and is fairly inexpensive.
• Cinnamon: Optional, but I use any excuse to add some cinnamon to my baked goods!
• Baking Soda: You'll need 1 teaspoon of baking soda for the leaving in these muffins.
• Bananas: Use very ripe bananas, or roast yellow bananas in the oven at 300 degrees F for about 15-20 minutes until evenly dark.
• Tahini: You'll need ¼ cup of creamy, drippy tahini. My favorite brand is Krinos!
• Honey: You'll need about ¼ cup of honey to sweeten these muffins just enough.
• Eggs: You'll need 2 eggs at room temperature for this recipe.
• Vanilla: Add some good quality vanilla extract or paste for optimum flavor.
• Chocolate Chips: I always opt for mini chocolate chips in these muffins, so you get tiny pockets of chocolate all throughout the muffin!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this banana tahini chocolate chip muffin recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the muffin batter. In a small bowl, whisk together the oat flour, chickpea flour, cinnamon, baking soda, and salt. In a separate bowl, mash up the bananas with a fork. Then, add the tahini, honey, eggs, and vanilla. Whisk the mixture until fully combined. Add the dry ingredients to the wet ingredients, and whisk until fully combined. Next, fold in the mini chocolate chips.

STEP 2: Bake. Pour the batter into the muffin pan, filling each cup to about ¾ full. Top each of the muffins with extra mini chocolate chips, if desired. Bake the muffins for about 14-16 minutes, or until the tops spring back when you gently press them with a finger.

Expert Baking Tips

• If tahini isn't your thing, you can swap it out for a drippy, creamy nut butter. I'm sure these would be amazing with peanut butter!
• These muffins can be stored in an airtight container for a couple days, but I prefer to freeze them so they will last longer. They are my absolute favorite freezer stash!
• If you never seem to have ripe bananas laying around your kitchen, like me, you can ripen a few in the oven. Just bake the unpeeled bananas on a baking sheet at 300 degrees F for about 15-20 minutes, turning them over half way through, until they are evenly black. Wait for them to cool before peeling and mashing up. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x