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.
Servings 18 muffins
Ingredients
- 200g or 1 cup brown sugar
- 2 large eggs
- 1/2 tsp fine sea salt
- 100g or 1/2 cup canola or vegetable oil
- 250g or 2 1/2 large bananas, mashed
- 130g or 1 cup all purpose flour
- 50g or 1/2 cup dutch process cocoa
- 1 tsp baking soda
- 60g or 1/2 cup tahini, stirred
- 1/2 cup halva crumbled, optional
Instructions
- Preheat the oven to 400 F and prep your muffin pans with paper liners. Set muffin liners in alternating cups so that no two muffins will be next to each other when baking - this helps them dome better.
- Whisk or beat together the eggs, sugar, and salt until it has turned several shades lighter and is airy (see photos above or video for visual guidance).
- With the beater on, slowly pour in the oil. Continue to beat until well combined.
- Mash the bananas with a fork and beat them into the mix.
- Add the flour, cocoa (sift it in if it's lumpy), baking soda and the tahini. Stop mixing as soon as everything is combined.
- Fill the muffin cups to just below the rim (for big, domed muffins). Add bits of crumbled halva on top if you like. Set the muffins in the oven and after 7 minutes, lower the heat to 350 F. Bake until the tops spring back, around another 12-15 minutes. As soon as you can handle them, remove from the pan and let cool. Store leftovers in an airtight container.