Tahini Banana Muffins! Get ready to go bananas over these Tahini Banana Muffins—where tahini and bananas team up to create a delicious flavor combination – yum!

Bursting with the sweet essence of ripe bananas, each bite is a delightful experience that is perfect for those sweet cravings. The creamy richness of tahini adds a unique twist, elevating these Tahini Banana Muffins to a whole new level of decadence. Whether you enjoy them as a quick breakfast on-the-go or as a sweet treat after dinner, these muffins are sure to become a favorite in your baking repertoire.

These Tahini Banana Muffins are delicious, filled with banana yumminess.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

Prepare to be blown away by the sheer deliciousness of these tender and light banana muffins! We love the flavor combo, but if you are looking for a peanut butter variation instead, don’t worry we’ve got you covered, check out our Healthy Peanut Butter Banana Muffins here.

Whip up a batch today and treat yourself to a delightful indulgence that will make your day a little brighter.

Tips for Success:

• Flavor Profile: These Tahini Banana Muffins are delicious, filled with banana yumminess. The tahini flavor does not come through. The optional sesame seed topping adds a little bit of toasty goodness.
• Banana: Use ripe and speckled bananas. We used 4 small bananas.
• Mashing the Bananas: Really mash the bananas well turning them into a pudding-like constancy free of any large lumps. Once thoroughly mashed, measure out 1 ½ cups or 12.9 oz. Do not use more than this amount to avoid soggy muffins.
• Maple Sugar (or other dry sugar): We used maple sugar, but coconut sugar or other dry sugars work equally well.
• Maple Syrup: This recipe calls for 1 Tablespoon maple syrup. Dry maple sugar is not overly sweet, and this little extra tablespoon of maple syrup does a lot for the flavor and texture of the muffins.
• Tahini: Be sure to use a tahini that is not thick and clumpy.
• Whole Wheat Pastry Flour is WFPB: Whole Wheat Pastry Flour is a whole grain flour. It is made from 100% stone ground soft spring wheat It is Whole Food Plant Based as it is made from 100% soft spring wheat berries. It has a lighter texture. We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour.
• Whole Wheat Flour: You can also use whole wheat flour in this recipe. The end product is a slightly denser texture and has a more pronounced wheat flavor.
• Measuring Flour if you do not have a Food Scale: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in.
• Maple Sugar: Maple sugar is dehydrated maple syrup.  It works really well in this recipe.  The maple sugar can be substituted with date sugar or other dry sugars.  If your diet permits, coconut sugar is also a good substitute for maple sugar.
• Sesame Seed Topping: We used untoasted sesame seeds. We absolutely loved the sesame seed topping. Sprinkle the entire top of the muffins with the sesame seeds.  Do not push them down into the muffins.

Leftovers and Freezing:

Leftovers will generally keep 4 days at room temperature.  Store in a covered container.

These muffins can be frozen.

Pantry Products:

• Whole Wheat Pastry Flour: We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour. Feel free to use your favorite whole wheat pastry flour.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. If using table salt, you may need to use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals.  Since table salt crystals are very fine, less table salt is required. We recommend using sea salt as it is less refined than table salt.

Kitchen Equipment:

• Muffin tin (holds 12 regular sized muffins)
• Paper muffin liners

If you try these delicious muffins, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Tahini Banana Muffins

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 17-18 Minutes
• Total Time: 32 Minutes
• Yield: 12 Muffins 1x
• Category: Breakfast, Dessert
• Method: Oven
• Diet: Vegan

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Description

The creamy richness of tahini adds a unique twist, elevating these Tahini Banana Muffins to a whole new level of decadence.

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Ingredients

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Dry Ingredients:

• 1 ¾ cups (7 oz.) whole wheat pastry flour *
• 1 Tablespoon baking powder
• ½ teaspoon baking soda
• ¾ cup maple sugar (or dry sugar of choice) *
• 2 Tablespoons flaxseed meal
• ½ sea salt (+/-) *

Wet Ingredients:

• 4 small very ripe bananas, peeled and mashed (1 ½ cups or 12.9 oz.) *
• 1/3 cup tahini *
• 1 Tablespoon lemon juice
• ½ cup unsweetened plain plant milk
• 1 teaspoon vanilla
• 1 Tablespoon pure maple syrup

Optional Topping:

• 4 to 5 teaspoons sesame seeds (+/-)

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Instructions

1. Preheat the oven to 425 F, middle rack.
2. Line the muffin tin with 12 paper liners, set aside.
3. Peel the very ripe and speckled bananas, place into a bowl and thoroughly mash into a pudding-like consistency, mashing out any lumps as much as possible. Measure out 1 ½ cups (or 12.9 oz.), set aside.
4. Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
5. Add all the Wet Ingredients (including the mashed bananas) to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
6. Carefully spoon the batter into the paper-lined muffin tin, fill nearly up to the top. If topping with sesame seeds, generously coat the entire top of each muffin with a generous sprinkling.
7. Place in a 425 F preheated oven for 17 to 18 minutes or until a toothpick comes out clean.
8. Remove from the oven and allow the muffins to cool in the muffin tin for 10 minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 30 minutes, then enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 12 regular-sized muffins

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