Forget banana bread, these banana and tahini muffins are quicker and even easier to make but taste equally as delicious if not more so.
Quick, Easy, Delicious
I love banana bread, so much so that when I started my first blog Recipes Made Easy back in 2015 banana bread was one of the very first recipes I shared on it.
I still make it regularly but more recently I have been on a bit of a muffin making frenzy and having played around with recipes I have now found my prefect banana muffin recipe.
And I suspect I shall be making them even more frequently than banana bread because they are so quick and easy.
You can knock up a batch very quickly and then they take just 20 - 25 minutes to bake. Compare that to banana bread that takes marginally longer to mix but a good 50 minutes to an hour in the oven.
Light and fluffy in texture, these banana muffins are flavoured with some tahini (sesame seed paste) which really compliments the flavour and makes the muffin deliciously moist.
To make them even more of a treat I have added some chocolate chips because well why not! But they can be omitted if you want to keep a more pure banana flavour.
Less food waste
Both banana bread and banana muffins are perfect recipes for using up over- ripe bananas, indeed the more ripe the bananas are the better the flavour in the bakes. So you need never throw out those blackened bananas in the fruit bowl again, thus cutting down on food waste.
We love bananas, a lot, so actually rarely have over ripe bananas lying in the fruit bowl and so I have been known to buy bananas to leave to over ripen just to make these bakes when a craving for them gets too much. Spotting bananas in the shops starting to turn and reduced in price I consider a real bonus!
These muffins require less over ripe bananas than my banana bread which is another reason why I might be making them more often in the future.
So just how easy are these banana muffins to make?
It's simply a case of mixing the wet and dry ingredients separately and then combining the two. You can't get much easier!
All you need is a large bowl, a large spoon, a jug and a fork, not forgetting the muffin tray and cases.
It is pretty much a fool proof recipe the only real watch point is do not overbeat the mixture. This can start to develop the gluten in the flour and make the muffins tough.
Just fold (gently stir and lift the mixture) until the wet and dry ingredients are combined.
Can you make these muffins dairy free?
These muffins can easily be made dairy free. Replace the butter with 5 tablespoon light vegetable oil and the milk with a dairy free alternative such as soy or oat milk. Omit the chocolate.
How long do these banana muffins keep?
The combination of the banana and the tahini makes these muffins very moist and they will stay fresh for at least 3 days if stored in an airtight container in a cool place. They may even last longer but that remains untested in our house as they just don't last that long before they are eaten!
You can also freeze the muffins for up to 2 months. Defrost at room temperature.
If you like this recipe
YOU MAY ALSO LIKE......
- Breakfast muesli muffins
- Gooseberry crumble muffins
- Bilberry and spelt muffins
- Cheese, walnut and rosemary mini muffins
Banana and tahini muffins step by step
Banana and Tahini Muffins
- muffin tin
- cup cake cases (optional)
- 125 g (4oz) plain flour
- 125 g (4oz) wholemeal flour
- 125 g (4oz) golden caster sugar
- 2 teaspoon baking powder
- 50 g (2oz) milk chocolate coarsely chopped (optional)
- 2 large or 4 small ripe bananas mashed
- 125 ml (4floz) milk
- 2 large eggs
- 4 tablespoon tahini
- 75 g (3oz) butter melted
- sesame seeds to sprinkle
- Preheat the oven to 190℃ (170℃ fan)/375°F /gas mark 5). Line a muffin tin with 11 cases, or grease well and dust with flour.
- Place 125g (4oz) plain flour, 125g (4oz) wholemeal flour, 125g (4oz) sugar and 2 teaspoon baking powder in a large bowl. Stir to combine, then add 50g (2oz) chcolate chips to the bowl.
- Mash 2 large or 4 small bananas with a fork and add to the bowl.
- Beat together 125ml (4floz) milk and 2 eggs with a fork then beat in 4 tablespoon tahini. Then stir in 75g(3oz) melted butter. Pour into the centre of the dry ingredients.
- Stir with a spoon until the ingredients are just combined. Do not over beat the mixture, it should be lumpy at this stage.
- Spoon into the muffin cases, filling almost to the top. Sprinkle with sesame seeds.
- Bake for 20 to 25 minutes or until the muffins are risen and golden. Allow to cool in the tin for a few minutes then transfer to a wire rack until ready to serve.
I'm linking this post to #CookBlogShare hosted at The Peachick Bakery