chocolate tahini banana muffins
tahini is delicious in dips and dressings, but i love it most in these chocolate tahini banana muffins
since starting weight watchers in february, i eat pretty much the same breakfast day after day. berries with 1/3 cup of greek yogurt and 1/4 cup of granola. i’m sure some day i will get tired of it, but so far i’m content with my berries. it’s something i don’t have to think about or plan. i just do it.
my kids and husband are a bit different. they need variety. of course if they could agree that would make my job 1000 percent easier. one eats cereal, 2 do not. two eat eggs, one does not. they all like pancakes and waffles, but ian takes his breakfast to go and syrup does not travel well.
some days i’m okay with making three breakfasts before 6:30, but by friday not so much, this girl gets tired and sleeping in an extra 10 minutes feels like heaven. it’s those days that i love having muffins ready to go. with fruit salad, or eggs, or even a bowl of cereal on the side they make a great addition to our morning routine. the kids love them, ian loves them, and they travel well.
blueberry muffins are always my personal favorite, but one of use needs chocolate in his muffin. this means that banana and zucchini get baked more often. with our bumper crop of zucchini this summer, we ate a lot of zucchini, banana, chocolate chip muffins, so i wanted these to be a bit different.
my family wants variety, variety they shall get.
now, if you asked my kids to eat tahini, they would not be so inclined. but it is so mild tasting, they had no idea it was the secret ingredient in these chocolate tahini banana muffins. plus, when chocolate is involved in breakfast, no questions are asked.
chocolate tahini banana muffins
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 very ripe bananas, mashed
- 1/3 cup plain yogurt
- 1/3 cup tahini
- 4 Tbsp butter, melted
- 1 egg, beaten
- 2 tsp vanilla
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1 cup of dark chocolate chips
- 1 Tbsp sesame seeds (optional)
- preheat oven to 375 degrees
- place liners in standard muffin tins
- whisk together the flour, baking powder, baking soda, and salt
- in a separate bowl blend the banana, yogurt, tahini, butter, egg, and vanilla, then add sugar and stir until combined
- add banana mixture to the flour and blend just until combined
- fold in the chocolate chips
- spoon batter into prepared muffin tins
- top with sesame seeds (optional)
- bake 20-22 minutes (pick inserted in the middle should come out clean)
a few notes – by using very ripe, as in not a spot of yellow on my bananas, i keep the sugar lower. i love keeping a few of my overly ripe bananas in the freezer to have when i need them.
i make these with 100% whole wheat flour; the tahini and banana keep them soft and moist for days after baking, but you could use white whole wheat or a combination of white and wheat flours.
because these are for breakfast and not dessert i prefer to use dark chocolate; i find semi-sweet or milk chocolate a bit too much in the morning, plus dark chocolate and tahini are a great pair. again use what you prefer and have on hand.
tahini is delicious in so much more than just hummus; these chocolate tahini banana muffins are sure to win over your breakfast crowd they way they did mine.