Tahini Banana Muffins

Who doesn’t love a good muffin? I have worked hard to create the best recipe for a refined sugar free, gluten free, dairy free muffin my whole family can enjoy and this. is. it. It’s fluffy, thick, and the flavor is undeniably perfection!

To stay on trend with my current obsession: tahini, I had to add some into these muffins and I just hoped for the best (at this point I am just like “what can I put tahini on and make taste good?”). The obsession is getting a little crazy, but I am NOT sorry about it. Because it makes the best flavor in these muffins and complements the banana and chocolate SO dang well!

I know you guys are going to love these jsut as much as we do! Enjoy!

Tahini Banana Muffins

Delicious fluffy gluten free, 

Course Bread, Breakfast, Snack
Keyword bread, brunch recipe, chocolate, gluten-free, grain free
Prep Time 10 minutes
Total Time 30 minutes


  • 2 c almond flour
  • 1/4 c tapioca flour
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 overripe bananas
  • 2 eggs
  • 1/4 c tahini
  • 1/4 c maple syrup
  • 1/4 c chocolate chips


  1. Preheat oven to 350 F

  2. Mix flours, baking soda, cinnamon and sea salt together. 

  3. Mash all bananas into a smooth consistency- like baby food, as unappetizing as that sounds. 

  4. Add all wet ingredients to the flour mixture and mix well- no clumps! 

  5. Fold in the chocolate chips and pour batter into a lightly oiled muffin tray.

  6. Bake for 20-25 minutes until golden and a toothpick comes out clean. 

  7. Cool for 10 minutes in the trays before removing and serving!