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4.22.17

Double Chocolate Banana Muffins with Tahini {GF, DF, Paleo}

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Extra rich yet super healthy double chocolate banana muffins made with tahini for a nutty flavor and moist, cake-like texture.   They’re gluten free, grain free, dairy free and Paleo and even kid friendly!   Have one for breakfast, an afternoon snack, or anytime you need a chocolate fix.

Extra rich yet super healthy double chocolate banana muffins made with tahini for a nutty flavor and moist, cake-like texture. They're gluten free, grain free, dairy free and Paleo and even kid friendly! Have one for breakfast, an afternoon snack, or anytime you need a chocolate fix.

Can you really every have enough chocolate?!  Obviously I’m always saying that about many of my favorites – namely things like sausage, bacon, kale (so much kale love), Japanese sweet potatoes, and fried eggs, and coconut oil.   Throw in bananas and I will happily live on all of the above and nothing else.  Plus ground beef.  If I left out ground beef I’d be kicking myself for the rest of my life.

These double chocolate banana muffins, surprisingly, weren’t totally inspired by chocolate, though, or even the existence of a batch of uneaten, dangerously-ripe bananas.   Nope!  They were actually inspired by two things – 1.) Seed & Mill Tahini that was given to me by a friend, and had been sadly sitting unopened in the pantry for a month or so, and, 2.) the super cute lotus baking cups I decided to buy on Amazon and NEEDED to use ASAP.

So, between those two items plus the bananas sitting in the corner and a raging chocolate craving, these muffins were born!

Extra rich yet super healthy double chocolate banana muffins made with tahini for a nutty flavor and moist, cake-like texture. They're gluten free, grain free, dairy free and Paleo and even kid friendly! Have one for breakfast, an afternoon snack, or anytime you need a chocolate fix.

I believe I’ve used tahini in just 3 recipes total on the site – salted chocolate tahini fudge, double chocolate tahini cookies and now these muffins.  The chocolate theme is STRONG for me when it comes to tahini, as you can see.  I honestly haven’t experimented with it as much as I’d like – especially with savory sauces – but I wind up being swayed by the idea of making something we can all enjoy (kids included), and then again, I seem to now have this chocolate-tahini association that I can’t break.

I will say one thing – it can be tough to find a tahini that doesn’t leave an odd bitter aftertaste, requiring a lot of sugar to cover it up.  The Seed & Mill is probably the best one I’ve tried, one that you can actually eat from the jar without noticing the bitterness.  Success!

Extra rich yet super healthy double chocolate banana muffins made with tahini for a nutty flavor and moist, cake-like texture. They're gluten free, grain free, dairy free and Paleo and even kid friendly! Have one for breakfast, an afternoon snack, or anytime you need a chocolate fix.

More about these muffins!  The tahini gives them a sort of nutty flavor and also a texture that’s rich and almost cake-like.  They’re moist, yet not too moist (the way some banana muffins can be!) and I included flaxseed for a healthy boost of omega-3s and antioxidants.

One note on the chocolate chips:  I personally don’t mind using the Enjoy Life Dark Chocolate Morsels (which are dairy and soy free) even though they aren’t strictly Paleo due to the inclusion of cane sugar.

You might have already found that most dark chocolate bars, even those that are dairy and soy free, almost always contain cane sugar which many of you are avoiding.  If this is the case, you can either make chocolate chunks yourself (this recipe from Bakerita is awesome!) or you can purchase Paleo friendly maple-sweetened dark chocolate.   And, all of that said, you can also simply omit the chocolate chunks/chips and these chocolate banana muffins will still make you very, very happy!   It’s all good!

Are you guys ready to bake?!  Let’s go!  Let me know what you think 🙂

Double Chocolate Banana Muffins with Tahini {GF, DF, Paleo}

Double Chocolate Banana Muffins with Tahini {GF, DF, Paleo}

Extra rich yet super healthy double chocolate banana muffins made with tahini for a nutty flavor and moist, cake-like texture. They're gluten free, grain free, dairy free and Paleo and even kid friendly! Have one for breakfast, an afternoon snack, or anytime you need a chocolate fix.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Snack/Breakfast/Treat
Cuisine: Paleo
Servings: 10 -12 muffins
Print this Recipe
Did you make this recipe?
Leave a review
4.5 from 16 votes

Ingredients

  • 3 eggs
  • 2 med very overripe bananas mashed well
  • 1/4 cup pure maple syrup
  • 1/3 cup tahini I used Seed & Mill
  • 1 tsp pure vanilla extract
  • 1 cup blanched almond flour
  • 1/3 cup flaxseed meal
  • 6 tbsp raw cacao powder or unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/8 tsp sea salt
  • 1/3 cup chopped dark chocolate or dairy free/soy free chocolate chips*

Instructions

  1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners, or grease with coconut oil (make sure you use a reliable non-stick pan if you're going liner-free)
  2. In a large bowl, whisk together the mashed bananas with the eggs, tahini, maple syrup and vanilla. In a separate bowl, combine the almond flour, flaxseed, cacao or cocoa powder, baking soda and salt until well blended.
  3. Gently stir the dry ingredients into the wet, until JUST moistened - do not use a mixer for this step or your muffins won't properly rise. Lastly, fold in the chopped chocolate or chocolate chips.
  4. Spoon the batter into the prepared muffin cups/liners until about 3/4 of the way full. I have made between 10-12 muffins with this recipe depending on how big I make the muffins.
  5. Bake in the preheated oven for 18-22 minutes, or until muffins are set and a toothpick inserted near the center of one comes out batter-free (melted chocolate is okay)
  6. Allow the muffins to cool in the pan for 2-5 minutes, then remove to finish cooling on wire racks. Store leftovers loosely covered at room temperature for the first day, and then in the refrigerator for up to 4 days. You can also freeze them, tightly wrapped in plastic for longer. Enjoy!

Recipe Notes

*You can also make your own chocolate chunks using this recipe from Bakerita.

Nutrition

Calories: 241kcal
Carbohydrates: 21g
Protein: 7g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 49mg
Sodium: 186mg
Potassium: 288mg
Fiber: 4g
Sugar: 10g
Vitamin A: 90IU
Vitamin C: 2.4mg
Calcium: 88mg
Iron: 1.9mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Double Chocolate Banana Muffins with Tahini:


Extra rich yet super healthy double chocolate banana muffins made with tahini for a nutty flavor and moist, cake-like texture. They're gluten free, grain free, dairy free and Paleo and even kid friendly! Have one for breakfast, an afternoon snack, or anytime you need a chocolate fix.

Want more Paleo muffins recipes?  Try one of these!

Paleo Almond Butter Banana Muffins with Flaxseed

Paleo Cinnamon Raisin Sweet Potato Muffins

Simple Paleo Blueberry Muffins

Paleo Lemon Blueberry Muffins {Nut Free}

Tell Me!

Do you go sweet or savory with tahini?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Emily says

    April 22, 2017 at 10:00 am

    Your recipes always make me crave chocolate, because they are so rich and delicious and wholesome. 🙂 I have loved every one we’ve tried, and I think the big thing that I’ve noticed in a lot of your baking recipes is that you don’t skimp on healthy fats, and as a result, your baked goods are full of so much flavor.

    Reply
  2. Tracy says

    April 23, 2017 at 12:50 pm

    These look great and are exactly what I am looking for! Attempting to limit the sugar my super active boys take in ( ;
    Can I make these without the tahini and any idea if the rest of the measurements stay the same? Thanks!

    Reply
  3. HJ says

    April 23, 2017 at 5:51 pm

    These were a big hit! My 7 and 5 year old loved them. Thank you!

    Reply
    • Michele says

      April 23, 2017 at 8:00 pm

      So happy to hear it! Nothing better than hearing little ones like something 🙂

      Reply
  4. Paula says

    April 30, 2017 at 11:58 pm

    Delicious! My 13 and 5 year old sons loved them as did my non Paleo friends! I didn’t have flax meal so I just used almond flour in place of and made mini muffins baked for about 18 minutes and they turned out great!! They also freeze beautifully!

    Reply
    • Michele says

      May 1, 2017 at 6:39 pm

      That’s awesome! So happy to get comments like this 🙂

      Reply
  5. Donna says

    May 9, 2017 at 2:26 pm

    5 stars
    These were a big hit with my 5 & 7 year olds (and me, too!). I froze some to take on our trip to Yosemite, and I can’t wait to dig in!

    Reply
    • Michele says

      May 9, 2017 at 3:29 pm

      That’s great to hear!!

      Reply
  6. Astrid. Utria says

    May 20, 2017 at 11:26 am

    5 stars
    Hello! Thanks for the recipe.. can I replace almond flour by coconut? Im allergic to almonds..thanks

    Reply
    • Michele says

      May 20, 2017 at 8:38 pm

      It’s very difficult to determine the exact amount of coconut flour to use since it’s so much more dense and absorbent than almond flour. Typically I would use less than half the amount of almond flour, sometimes 1/3 of the amount depending on the recipe. It also makes the batter thicker, but this is normal. I would probably try about 6 tbsp of almond flour if I had to guess.

      Reply
  7. HJ says

    July 25, 2017 at 6:14 pm

    Making our second batch this week. First batch lasted less than 48 hours. I’m adding cocoa nibs, pecan pieces and only 2T of maple syrup this time. Thanks again!

    Reply
    • Michele says

      July 25, 2017 at 8:40 pm

      That sounds perfect! So glad you like them 🙂

      Reply
  8. Amy says

    August 1, 2017 at 2:31 pm

    MAde these yesterday and loved them!

    Reply
  9. Karley says

    September 8, 2017 at 10:45 am

    5 stars
    These were AMAZING! So yummy.

    Reply
    • Michele says

      September 10, 2017 at 8:55 am

      Woohoo! So happy you liked them!

      Reply
  10. Maresa says

    October 12, 2017 at 12:10 am

    4 stars
    Do you think adding fresh raspberries will make them too mushy?

    Reply
    • Maresa says

      October 12, 2017 at 12:11 am

      5 stars
      Also – tried to give 5 stars but it wouldn’t click the last one – this deserves 5 stars!

      Reply
      • Michele says

        October 13, 2017 at 10:27 am

        Haha so happy you liked!

        Reply
    • Michele says

      October 13, 2017 at 10:29 am

      Not sure, since raspberries do have a high water content, but I think you’ll be fine as long as you don’t overload them 🙂

      Reply
  11. Caitlin says

    April 6, 2018 at 9:41 pm

    YASSS speak to me! Recipe of my dreams. 🙂 I know how annoying this is, but thought on using flax eggs here? Anyone tried it? This weekend baby!

    Reply
    • Michele says

      April 7, 2018 at 10:23 am

      Hi! I don’t recommend using flax eggs to replace more than 2 eggs in a recipe, not sure how it would turn out here.

      Reply
  12. Karley Bruns says

    April 19, 2018 at 6:12 pm

    These get the cravings done!!!! Super light, yet super chocolatey :p

    Reply
  13. Naomi says

    July 22, 2018 at 2:41 am

    For something that’s supposed to be paleo, these have an awful lot of carbs! 21g!

    Reply
  14. MaRanda Beeson says

    August 27, 2018 at 3:22 pm

    5 stars
    So I’ve made the a zillion times and I added fresh cherries to this and it was EPIC!!!!!

    Reply
  15. Mia says

    August 11, 2019 at 1:26 pm

    Can’t wait to try this recipe out, sounds delicious! Just wondering what the equivalent weight or even volume would be for 2 medium bananas? Thanks!

    Reply
    • Mia says

      August 19, 2019 at 1:13 pm

      Beyond yummy!!! Made the recipe with 4 small overripe bananas and worked like a charm. This is going to be a staple in my home FOREVER!

      Reply
      • Michele says

        August 20, 2019 at 9:55 am

        Thrilled you loved them!

        Reply
  16. Valerie says

    August 31, 2019 at 8:41 am

    5 stars
    Delicious! Super fudgy! I subbed nut butter (I used peanut, not paleo of course, but almond or any other nut butter should be just fine) instead of tahini. My kids love these!

    Reply
  17. Denise says

    April 5, 2020 at 10:39 pm

    5 stars
    These are delicious!!

    Reply
  18. LeslieDove18 says

    December 2, 2020 at 1:26 am

    nice Double Chocolate Tahini Banana Muffins here
    http://lighthouseapp.com/

    Reply
  19. roblox download says

    December 22, 2020 at 7:50 am

    My cousin is an aspiring baker and I would love to show her this recipe to try. Thanks for posting this!

    https://chrome.google.com/webstore/detail/roblox-download/nakdcncijhkcmddamddacldedjidnkon

    Reply
  20. mobile legends pc says

    December 22, 2020 at 7:53 am

    This is a very interesting recipe. I do love banana muffins but I haven’t tried making it this way. I will try it this weekend for sure.

    https://chrome.google.com/webstore/detail/mobile-legends-pc/pijcadndgpbkhekppnfinnefkaeipkf

    Reply

Trackbacks

  1. Double Chocolate Zucchini Bread {Paleo, Gluten Free} says:
    June 7, 2017 at 5:01 am

    […] Double Chocolate Banana Muffins with Tahini […]

    Reply
  2. Hearty Paleo Banana Bread {GF, DF, No Added Sugar} says:
    August 30, 2017 at 4:32 pm

    […] Double Chocolate Tahini Banana Muffins […]

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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