Chocolate Tahini Banana Muffins

Chocolate Tahini Banana Muffins! These gluten and dairy-free double chocolate tahini banana muffins are fudgy and perfect for breakfast. The recipe is made in one bowl and baked in under 30 minutes!

These paleo double chocolate tahini banana muffins are naturally sweetened, packed with fiber, they are gluten and dairy-free. They are healthy enough to eat for breakfast and you won’t feel guilty for having desserts for breakfast!

Ingredients for Chocolate Tahini Banana Muffins

• Bananas: you’ll need 3 medium ripe bananas
• Eggs: use flax eggs if you want them to be vegan
• Tahini: creamy almond butter will also work
• Maple syrup: you can use honey
• Almond flour
• Baking soda
• Vanilla extract
• Cocoa powder: use good quality baking cocoa powder
• Salt
• Dark chocolate chips: semi or milk chocolate chips will also work

Let’s make the double chocolate tahini banana muffins

1. Preheat your oven to 350 degrees F. Line a muffin tin with liners or spray with nonstick cooking spray.
2. In a bowl, mash the bananas using back a fork and add the eggs, tahini, maple syrup and vanilla extract and mix until well combined.
3. To the bowl add the cocoa powder and mix.
4. Add the almond flour, salt, and baking soda and mix the batter until well combined. Fold in the chocolate chips and keep some to sprinkle the top of the muffins.
5. Let the batter sit for 5 minutes and transfer the batter to the lined muffin tin and bake for 17-20 minutes or until toothpick inserted comes out clean.

Storing and freezing the chocolate banana muffins

• Let the muffins to completely cool before stroring them in the refrigerator.
• To freeze the muffins, place them in airtight container and freeze them up to 2 months. You can heat them up in microwave for 20-30 seconds before enjoying!

More muffins to try

• Gluten-Free Double Chocolate Avocado Muffins

• Vegan Coffee Chocolate Chip Muffins

• Healthy Greek Yogurt Blueberry Muffins