If you're looking for a moist, nutrient-dense muffin that satisfies both your sweet tooth and your health goals, these Double Chocolate Banana Tahini Muffins are it. Naturally sweetened with banana and honey, these muffins combine rich cacao, hearty oat flour, and creamy tahini for a deliciously complex flavour. They're dairy-free, refined sugar-free, and packed with wholesome ingredients — yet you'd never guess from how indulgent they taste.
The star twist? A swirl of peanut butter on top for that extra hit of creaminess and nuttiness in every bite. Whether you're meal-prepping breakfasts, packing snacks, or craving a guilt-free dessert, these muffins are the perfect go-to.
Tahini benefits:
One of the star ingredients in these muffins is tahini — a creamy, nutty paste made from ground sesame seeds. Beyond its delicious flavor, tahini is a natural calcium powerhouse, making it beneficial for the whole family!
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For kids, calcium is essential for building strong bones and teeth during their crucial growth years.
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During pregnancy and postpartum, calcium supports both mom and baby — helping form your baby’s developing skeleton and protecting your own bone density while breastfeeding.
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For women with PMS or approaching menopause, getting enough calcium may ease mood swings, reduce bloating, and support long-term bone health.
Ingredients:
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3 mashed bananas
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1.5 cups of oat flour
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⅓ cup cacao powder
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Pinch of salt
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¼ cup raw honey
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¼ cup of milk
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½ tsp baking soda
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1.5 tsp baking powder
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1 egg
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¼ cup coconut oil
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1 tsp vanilla extract
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⅓ cup tahini
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½ cup dark chocolate chunks
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6 tsp peanut butter (swirl)
Method:
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Preheat your oven to 180°C and line a muffin tin with paper liners or grease lightly with coconut oil or butter.
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In a large mixing bowl, mash the bananas until mostly smooth.
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To the mashed bananas, add the honey, milk, egg, coconut oil, vanilla extract, and tahini. Whisk until well combined.
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In a separate bowl, mix the oat flour, cacao powder, baking soda, baking powder, and a pinch of salt.
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Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix.
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Fold in the dark chocolate chunks.
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Spoon the batter evenly into the muffin cups, filling each about ¾ full.
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Add about 1 teaspoon of peanut butter on top of each muffin and use a toothpick or knife to swirl it into the top of the batter.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few melted chocolate streaks are fine!).
