Tahini Chocolate Chip Blender Muffins
Rated 4.0 stars by 14 users
Ingredients
2 mashed ripe bananas
2 eggs
⅓ cup maple syrup
2 tsp vanilla extract
½ tsp cardamom
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp kosher salt
½ cup chocolate chips
Directions
Preheat the oven to 400F. Spray muffin tin lightly with oil or line with muffin liners.
Combine bananas, rolled oats, eggs, tahini, maple syrup, vanilla extract, cardamom, cinnamon, baking powder, baking soda, and kosher salt into the container of a high powered blender. Pulse to break up banana pieces then blend for 1 ½ – 2 minutes. Batter should be thick and homogenous. Stir in chocolate chips.
Divide batter into 12 prepared muffin tins and bake for 18-20 minutes.
Cool muffins in pan for 5 minutes then remove to a cooling rack.
Recipe Note
*To make these vegan, replace eggs with 2 Tbsp of flaxseed meal and 6 Tbsp of water. Allow to rest for 5 minutes before blending with other ingredients.
**Store them at room temperature under a loose tea towel for up to 3 days.
Dietary Preferences: Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall
Shirley
November 19, 2025
Just made these and they are excellent! Balanced flavors, not overly sweet but still sweet enough, etc. they are tender but don’t fall apart. I didn’t think it was going to be enough chocolate, but it was perfect as is. I made the recipe as written but thought I would want to add nuts as well next time. However, after trying them, they are just right as is, surprisingly. Would never guess they are flourless.
Will make these again with no tweaks. At most, I may sub the eggs for flax eggs, if needed, Thank you for the great recipe and wonderful tahini!!