Tahini Banana Bread Muffins

I don’t like bananas, but I love banana bread. How the eff does that make sense? I think I only like bananas for the texture they bring baked goods.  Bananas just make banana bread so fudgy and delicious. It’s like fudge bread. I love fudge.

I invested in a banana bread candle. By invested, I mean I spent $10. It was the most amazing thing ever. It was a 16 oz candle that lasted a week. If you find a Yankee Banana Bread Candle, buy all of them. And then make your home smell like you’re a baking queen.

These muffins are like a traditional banana bread muffin, but with a special tang from the tahini. It makes the muffins creamy and spicy, similar to a chai spice or ginger. Not hot spicy, but spice-spicy. And it complements the dark chocolate perfectly.


Tahini Banana Bread Muffins

Time: 30 minutes

Serves: 10


3 bananas

¼ cup tahini

½ tsp vanilla extract

2 eggs

½ cup coconut flour

½ tsp baking soda

½ tsp baking powder

½ tsp cinnamon

½ tsp salt

½ cup Enjoy Life dark chocolate morsels


  1. Preheat the oven to 350 degrees. Grease a silicone muffin tin for fill a muffin pan with silicone liners.
  2. In a food processor, blend the bananas, tahini and vanilla extract.
  3. Add the eggs one at a time until fully immersed.
  4. Blend in coconut flour, baking soda, baking powder, cinnamon and salt.
  5. Mix in the dark chocolate morsels by hand.
  6. Spoon the batter into 10 muffin tins until ¾ full.
  7. Bake for 25-30 minutes or until cooked through the center.



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