Filed under: Breads / Muffins
January 14, 2022

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,

5 from 7 votes
Yield: 18 muffins
Jump to recipe

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, perfect for any time of day.


Why this Chocolate Banana Muffin recipe? 

It combines three, actually four absolutely wonderful ingredients that all meet together to make the perfect fluffy chocolate muffins. Bananas are the underpinning of this soft, moist chocolate bread; you won’t miss that banana flavor here. It’s complemented by a subtle but noticeable edge of tahini/sesame. Dutch process cocoa gives this bread a rich chocolaty flavor and dots of halva add a little sparky sweetness whenever you bite into them. 


Plus, this is a one bowl banana bread recipe – as all the best banana breads should be 😉 

What is halva and how can I use it? 

I might’ve included the same question for tahini (or tahina) if I were writing this a few years ago but tahini, a sesame paste made from ground sesame seeds, its pretty ubiquitous nowadays. Halva perhaps less so. 


Halva is basically candied tahini (to know one is to know the other). You’ll find it in most middle eastern grocery stores (esp the lebanese stores but greek stores tend to have it too) and it comes in varieties: plain, pistachio and marbled with chocolate are the most popular. 


You can use it in cookies, cakes, babkas, and well it’s just fun to snack on as it is! Also, watch this space as as a self-confessed halva addict there will undoubtedly be more recipes featuring it. 

Ingredients Halva Tahini Chocolate Banana Muffins

Bananas: ripe, very ripe. The browner the better as they say. Two large bananas should get you what you need for this recipe. If your bananas are small perhaps it’ll take three. If you can, use a digital scale to measure it so you know you are using the right amount. 


Tahini: sesame paste, you can find it at almost any well-stocked grocery store. There are different varieties, my personal favorite is Beirut Brand. Different brands source their seeds from different areas and so some are more or less bitter. Whichever you choose, stir it well so you aren’t getting too much oil or too little. 


All Purpose Flour:  I think a gf flour (which says it’s a 1 to 1 swap for AP flour) would work just fine here. 


Dutch Process Cocoa: For a deep rich chocolate taste use dutch. 


Halva: I love a Lebanese marbled halva and get mine from a local middle eastern store. If you’re struggling to find some check online or trader joe’s. 


Brown Sugar:  Light or dark is fine here. Granulated won’t give these the rise we need and lacks moisture. 


Eggs:  Large eggs, no substitutes here. If you are looking for an egg-free banana bread recipe I’m sure a google search would yield plenty results. 


Oil: I use canola oil but vegetable oil would work fine. If you want to lean into the sesame flavor perhaps an untoasted sesame oil would be your choice. 


How to make Halva Tahini Chocolate Banana Muffins


Basically, mash the bananas then whisk with the sugars and oil. Stir in the remaining ingredients and fold in the halva! If you want a little bit of halva to peek out at the top you can add some after you fill the muffin liners. Don’t add too much, it can burn on top. 


tahini chocolate banana muffins

Questions you may have about this Chocolate Banana Muffin Recipe 

Can I turn this into a loaf? 

Yep, it’ll make one tall loaf. Use a 9×5 inch pan and bake it for an hour or until a skewer comes out clean. 

Can I halve this recipe? 

Yep, it’ll make a dozen muffins just halve all the ingredients. 

How best to store the muffins? 

In an airtight container to keep them from drying out. 

Can I substitute the Tahini with something else? 

In theory yes, although I haven’t tried it I think almond butter could work. And if you are subbing the tahini because of a sesame allergy then you’ll skip the halva as well.

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 minutes
Cook Time: 20 minutes
Yields: 18 muffins
5 from 7 votes


  • 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


  • 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).
  • 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.
  • Fill muffin cups ¾ of the way full and bake for 20 minutes.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam


Rate + Review

What do you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Reviews

  1. 5 stars
    Delicious, moist, melt in your mouth muffins! Easy one bowl recipe!
    I used olive oil and substituted flour for a mix of GF flour and almond flour and they came out perfect! The halva pieces add so much and I added chocolate chips as well.

  2. 5 stars
    Just made these sans halva as I was trying not to go to the store – I gloriously had both tahini and a jar of the Soom Dark Chocolate Tahini with Sea Salt (mostly I eat it with a spoon) so I used a bit of that too and OMG. So good! Next time I’ll try with halva!

  3. My jar of tahini says 2 tbsp weighs 28 g (actually i have two different brands and the other one says 32 g, lets average it out to 30 g) so that puts the tahini at 120 g. I used the volume measure of 1/2 cup and checked it on my scale and it was inteed 120 g. I used 1 cup of coconut sugar (much lighter in weight than brown sugar) and it was perfectly sweet. I used olive oil and I didn’t find it over-powering. I’m a candy freak so I added way more halva, it melted inside and then caramelized on the outside, so lovely! Great flavor combo, feels more like a cupcake than a muffin to me.

  4. 5 stars
    Delicious! I love that it’s light and not too sweet. I made 24 mini muffins (375F x 12 min) for my kids lunches and 6 regular muffins (400F x 20 min) from one batch.

  5. Hi Sam, your website is fast becoming one of my go-tos for unique recipes. Thank you! I adore halvah so I will try making this today.

  6. 5 stars
    I made this twice using metric weights and omitting the halva (didn’t have any on hand). It got great reviews from coworkers and my toddler. I liked the light and tender texture. I did not find it too sweet. I’d like to try it with the halva one day.

    One batch made me 24 mini muffins and 6 regular muffins (with out any liners)

  7. 5 stars
    Hi there! I made half a set and loved it but it was a bit to sweet for me – i have another batch of bananas waiting on the counter. if i wanted to make this again, how much of the sugar could i cut to reduce the sweetness without affecting the texture too much? cheers x