Hi guys… it’s me, the muffin woman. I’m back sharing an updated muffin recipe and hope you’re excited!
To be honest, I had no idea if these paleo chocolate tahini banana muffins would turn out when I first tested them years ago. Like most recipes I make, they’re simply an experiment, and I keep testing and making changes until they turn out. This recipe basically involved me trying to combine my paleo banana muffin recipe and tahini brownies together to form a crazy good muffin.
When it worked, I felt like Wonder Woman. And after I took a bite and realized they tasted like a muffin and brownie had a baby, I felt like Mariah Carey hitting her iconic high note.
Fall in love with these paleo chocolate banana muffins
These easy chocolate tahini banana muffins might just become your new favorite snack or healthy dessert. They’re:
- Naturally sweetened. You’ll just need some pure maple syrup and ripe bananas! Okay and a few chocolate chips because I am a full blown chocoholic. You too? K good. Now we’re friends.
- Packed with protein & fiber. Each muffin contains 8g of protein and over 5g of fiber to keep you full and satisfied.
- Gluten, grain & dairy-free. That’s right, these muffins are filled with nourishing ingredients that keep them paleo as well.
Ingredients in these chocolate tahini banana muffins
These muffins are filled with nourishing ingredients that you can feel good about, and that taste incredible. Here’s what you’ll need:
- Banana: a few ripe bananas give the muffins natural sweetness.
- Eggs: you’ll need 2 eggs in this recipe to help them bake up properly. See below for a vegan option!
- Tahini: the star of the show! Tahini gives the muffins the perfect amount of moisture.
- Maple syrup: you’ll also need a little pure maple syrup to sweeten the muffins
- Flours: fine, blanched almond flour and coconut flour keep the muffins gluten-free and grain-free.
- Cocoa powder: be sure to use a high-quality unsweetened cocoa powder for that rich chocolate flavor.
- Baking staples: don’t forget the vanilla extract, baking soda, and salt! Learn how to make your own vanilla extract here.
- Chocolate chips: I love mixing in and topping the muffins with chocolate chips. Feel free to use dairy-free chocolate chips to keep the muffins dairy-free.
Optional ingredient substitutions
There are a few simple ingredient swaps that should work well in these chocolate tahini muffins:
- For the almond flour: feel free to use 3/4 cup oat flour if you’d like.
- For the tahini: I think a natural, creamy almond butter or cashew butter would also work well.
- For the cocoa powder: feel free to use cacao powder if you’d like.
- To make them vegan: Feel free to sub 2 flax eggs for the regular eggs, and then be sure to use vegan/dairy-free chocolate chips.
Can I swap the coconut flour?
Unfortunately, no, I cannot recommend a substitute for the coconut flour in these chocolate tahini banana muffins. If you’re looking for muffins with alternative flours, feel free to try one of these:
Paleo chocolate tahini banana muffins in 4 steps
- Mix the wet ingredients. Start by mixing together the mashed banana, eggs, tahini, maple syrup & vanilla until smooth.
- Whisk the dry. In a separate bowl, whisk together the almond and coconut flours, cocoa powder, baking soda & salt.
- Combine the batter. Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips, reserving a few to sprinkle on top.
- Bake & devour. Divide the muffin batter into a muffin tin lined with muffin liners (you’ll only fill 10!), top with chocolate chips, and bake. Let the muffins cool before enjoying!
Storing & freezing tips
- To store: feel free to keep these grain-free chocolate banana muffins at room temp for one day, then I recommend storing them in the refrigerator. Feel free to warm them up in the microwave.
- To freeze: allow the muffins to cool completely, then putthem in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
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The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Double Chocolate Tahini Banana Muffins
Deliciously fudgy double chocolate tahini banana muffins that seriously taste like dessert! These grain-free chocolate tahini banana muffins just so happen to be paleo, dairy-free, gluten-free, and naturally sweetened for the perfect breakfast or snack.
Ingredients
- 3 extra ripe bananas, mashed (330g)
- 2 large eggs, at room temperature
- ½ cup (112g) tahini
- ⅓ cup (104g) pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup (112g) blanched almond flour (or sub oat flour)*
- ½ cup (40g) unsweetened cocoa powder
- ¼ cup (28 grams) coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90g) chocolate chips, plus 2 tablespoons for sprinkling on top
Instructions
-
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray. (We’re only making 10 muffins.)
-
In a large bowl, add mashed banana, eggs, tahini, maple syrup and vanilla extract. Mix until smooth and well combined.
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In a separate medium bowl, whisk together almond flour, cocoa powder and coconut flour, baking soda and salt. Add dry ingredients to wet ingredients and mix ingredients together until well combined. Fold in 1/2 cup chocolate chips.
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Divide batter evenly between prepared the 10 muffin liners. Sprinkle 2 tablespoons chocolate chips over the tops of the muffins. Bake for 22 to 27 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. Makes 10 muffins.
Recipe Notes
Nutrition
Serving: 1muffinCalories: 282calCarbohydrates: 25.9gProtein: 7.6gFat: 17.3gSaturated Fat: 4.3gFiber: 5.9gSugar: 18.2g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
