Fluffy banana, tahini & choc chip muffins

These fluffy banana, tahini & choc chip muffins are SO easy to make, they only use one bowl and can be whipped up and in the oven in 15 mins. They’re perfect as an on the go snack, or demolish warm straight from the oven (with some vanilla ice cream if you’re feeling fancy).

Chocolate banana bread tahini muffins

 MAKES 10 - 12

PREP 10 mins
COOK 25 mins

2 bananas (250g peeled), mashed

200g caster sugar

60g oil (vegetable or olive)

50g tahini + extra to drizzle

2 eggs

200g self raising flour

3 tbsp cocoa powder

2 tbsp milk (whole or semi skimmed)

100g dark chocolate, roughly chopped

1 tbsp white sesame seeds (optional)

1 Heat oven to 180C / 160C / gas 4 and put muffin cases into a 12 hole muffin tin (you may only need 10 depending on how big they are)

2 Mash the bananas in a large bowl and mix in the sugar until combined. Pour in the oil, tahini and eggs and mix until it’s incorporated.

3 Sieve in the flour, a pinch of salt and cocoa powder and fold into the mix so it’s smooth and there’s no lumps of flour. Pour in the milk and fold through to loosen the mixture and then fold in ¾ of the dark chocolate.

4 Fill the muffin cases so they’re around ¾ full, drizzle a little extra tahini on top, the remaining chocolate, a pinch of flaky sea salt and sprinkle with sesame seeds if you like. Bake for 22 - 28 mins until a skewer inserted comes out clean. Allow to cool slightly in the tin before transferring onto a wire rack to cool completely (or if you can’t wait eat warm).

5 These are best eaten fresh but will last up to 4 days in an airtight container at room temperature.