Banana Chocolate Chip Muffins

5 from 4 votes

These muffins are loaded with flavor, tender and moist with a chewy crumb. Tahini makes muffins taste nutty and slightly earthy. The perfect twist to your standard banana bread/muffins.

Prep Time15

Cook Time20

Total Time35

Course: Breads, Muffins and Scones

Cuisine: American

Keyword: banana chocolate chip muffins, banana muffins, chocolate chip muffins, muffins

Servings: Muffins

Calories: 328kcal

Author: Tara Noland

Equipment

Mora Ceramic Large Mixing Bowls - Set of 2 Nesting Bowls for Cooking, Serving, Popcorn, Salad etc - Microwavable Kitchen Stoneware, Oven, Microwave and Dishwasher Safe - Extra Big 2.5 & 1.6 Qt - White
Kevala Organic Sesami Tahini, 16 Ounce
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel

Ingredients

1 ½ cup all-purpose flour 190 grams, spoon and level method or better weight your flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup light brown sugar packed (150 grams)
¼ cup unsalted butter room temperature (60 grams)
¼ cup tahini well stirred (60 grams) (substitutes are canola oil, peanut butter, yogurt or more sour cream)
2 large eggs room temperature (approx 50 grams without a shell each)
2 large ripe bananas 1 cup mashed* see notes
1 teaspoon vanilla extract
¼ cup full-fat sour cream 60 grams
1 cup semi-sweet chocolate chips 160 grams
Sesame seeds for sprinkling *optional

Instructions

Preheat your oven to 425°F (220°C).
Line the muffin cups with paper liners or lightly spray with non-stick spray.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Add butter, tahini, and brown sugar into a large bowl. Using an electric mixer (hand mixer or stand mixer), beat until creamy, 3-4 minutes. Add in eggs, one at a time, beating well after each addition. Beat in vanilla, mashed bananas, and sour cream.
Mix in dry ingredients just until incorporated. Do not overmix. Fold in chocolate chips.
Divide batter evenly between 12 muffin tins.
Add a few chocolate chips on top and sprinkle with sesame seeds, if desired.
Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for additional 15-18 minutes. Test doneness with a toothpick.
Allow the muffins to cool in the tin for a couple of minutes, then transfer to a wire rack until ready to serve.

Notes

See the post for important tips and facts.

Nutrition