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banana and tahini muffin with paper case removed.
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5 from 7 votes

Banana and Tahini Muffins

Quick and easy to make, these muffins are light moist and not too sweet.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Cake, Snack
Cuisine: British
Keyword: baking, easy, quick
Servings: 11 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.



These muffins are moist and will keep fresh for 3-4 days if stored in an airtight container in a cool place.
Freeze for up to 2 months.