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.
Ingredients you'll need to make these banana tahini chocolate chip muffins:
- 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!
These muffins come together very quickly, and you only need two bowls and a whisk. Easy process, easy clean up. There is nothing not to love about these muffins!
Some notes on oat flour and chickpea flour:
If you have read my other recipes, you can tell that oat flour is my favorite alternative flour. Most alternative flours leave your baked goods with a dense crumb, but oat flour does the opposite. For these muffins, it gives them a light and fluffy texture that, for example, whole wheat or almond flour would not. Without fail, oat flour always gives my baked goods the perfect texture I'm looking for. I also love that it's super inexpensive compared to many other alternative flours. Packaged oat flour is not very expensive, but you can also buy rolled oats in bulk for fairly cheap. I typically buy rolled oats and grind them up in a blender when I need oat flour!
I also added chickpea flour to this recipe to give it some extra protein. It pairs perfectly with oat flour because it is more absorbent and dense, which ensures a tender, yet sturdy crumb. Chickpea flour is also inexpensive and a great gluten-free alternative to regular all-purpose flour. It is possible to make your own, but I have never tried it before.
Other banana & muffin recipes you'll love:
A few tips to make these banana tahini chocolate chip muffins:
- 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.
Happy baking! xPrint
Banana Tahini Chocolate Chip Muffins
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 15 Muffins 1x
- Category: Breakfast
These banana tahini chocolate chip muffins are the perfect healthy treat that you need in your life! Made with oat flour and chickpea flour, and sweetened just with honey, these muffins are gluten free and refined sugar free.
- ¾ cup (70g) oat flour
- ¾ cup (64g) chickpea flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 3 (415g) very ripe medium bananas
- ¼ cup (64g) tahini
- ¼ cup (84g) honey
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- ¾ cup (127g) mini semisweet chocolate chips (+ more for topping)
- Preheat the oven to 350 degrees F. Line a muffin pan with parchment baking cups.
- 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 wisk until fully combined.
- Next, fold in the mini chocolate chips.
- 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.
Keywords: muffins, banana, tahini, chocolate chips
Did you make this recipe? Let me know how it turned out!