These moist BANANA BREAD TAHINI MUFFINS are fluffy, soft and insanely good. Enjoy them still warm with butter and honey or maple syrup. YUM!
With muffins, the range is narrow between moist and dry. Very, very narrow. But these banana bread tahini muffins are made with just the right ingredients in just the right amount.
This is why you will fall in love with this recipe:
- The muffins are fluffy, moist, crispy on the top and soft on the inside.
- The dough is super easy and quick to make and ready in just a few minutes.
- Banana bread tahini muffins are ideal to use up overripe, brown bananas.
- They are the perfect afternoon coffee break delight and also a great breakfast or snack.
These banana bread tahini muffins are loaded with flavour and have a great texture. The ingredient that makes them so special is the tahini. It makes the muffins taste nutty, slightly earthy and rounds off all the ingredients perfectly.
Do you know that feeling when you bite into a muffin and it doesn’t really knock you off your feet? It tastes rather blah.
Not with this recipe!
With these tips, the banana bread muffins with tahini are guaranteed soft, juicy and super delicious:
- Only use very (!) ripe, soft bananas. These provide the right sweetness and give the muffins a great texture. You can use a mixer to finely mash the bananas or, like me, you can use a fork to crush them.
- Don’t reduce butter and tahini. These ingredients are crucial for making the muffins moist.
- It often depends on the little things: 2-3 tablespoons of milk give the muffins an extra dose of moist texture.
- Do not bake the muffins too long. After 20 minutes they are probably done. You can check with a toothpick or wooden skewer if the dough sticks. If it doesn’t, get them out.
- Don’t let the baked banana bread tahini muffins cool down in the muffin tray. Take them out immediately. That way, you avoid “re-baking” them.
- The muffins are ideal for freezing, too. Let them cool down completely and freeze them immediately afterwards. This way you always have a delicious dessert or breakfast at hand.
- Oat flakes and a little sugar on top make the muffins extra crispy. Not to mention how good it tastes!
The banana bread tahini muffins taste best when slightly warm, fresh from the oven. A little butter and honey or maple syrup on top and you won’t be able to stop eating them!
You have more ripe bananas at home to be used up? Then be sure to check out the recipe for my blueberry banana bread!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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- 2 cups spelt flour
- 1/2 cup brown sugar
- 2 ripe bananas
- 1/3 cup Butter melted
- 1/4 cup tahini
- 1 medium egg
- 2 tbsp milk
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Ingredients
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|
- Preheat the oven to 170°C/340°F. Prepare a muffin tray with 12 muffin tins.
- Add flour, sugar, cinnamon, baking powder and salt to a bowl and mix well. Set aside.
- Add the bananas to a bowl and mash with a fork. Add the banana puree, melted butter, tahini, egg, milk and vanilla extract to a big bowl an stir well. Add the dry ingredients and mix until everything is combined.
- Divide the batter to the muffin tins. Sprinkle with some oat flakes and sugar.
- Bake for 20-25 minutes until slightly golden on top. Allow to cool before you enjoy them. They taste amazing with some butter and honey or maple syrup!