Part 2 of my journey to like tahini more!
Recently, I have been regularly going to an Indian/Middle Eastern supermarket a few blocks away from my apartment. It is a great, hole-in-the-wall, no-one-speaks-English little store that is jam-packed with ingredients I don’t recognize and a great frozen food section. They also sell tahini by the gallon.
The tahini from this store comes what looks like a large peanut butter jar, and has no label. It is runnier than the other tahini I have tried, so the taste is a little more diluted. I have yet to figure out what consistency tahini is actually supposed to be like.
These muffins turned out exactly how I wanted them to. A slight nuttiness from the tahini, but not overpowering in anyway. They are rich and chocolate-y, but not too sweet because it is banana-based.
I love quick breads because you can just throw everything together. This recipe started off as regular tahini banana muffins, but I felt like adding cocoa powder and I didn’t want to use my butter. The end result were these super-rich, not-too-sweet, nutty chocolate muffins!
Chocolate Tahini Banana Muffins
Adapted from Cooking Light
1/3 c Greek yogurt
1/3 c tahini, well-stirred
1/3 c oil
1 tsp vanilla extract
1/2 c sugar
1/2 c brown sugar
1 c flour
1/2 c cocoa powder
3/4 tsp baking soda
1/2 tsp kosher salt
1/2 c chocolate chips
sugar, for sprinkling (technically optional, but definitely not optional)*
- Preheat oven to 350F and generously spray muffin tin with cooking spray.
- Combine banana, yogurt, tahini, oil, vanilla extract, and eggs until combined
- Add sugars, beat until combined
- Add flour, cocoa powder, baking soda, salt, mixing until a few streaks of flour remain. Gently fold in the chocolate.
- Pour batter into prepared muffin pans and sprinkle with sugar.
- Bake for 20 minutes or until toothpick comes out clean.
* Since I did this for restaurant downtown I staged for, I’ve started sprinkling sugar on all quick breads at home. It’s SO good – this is what makes the top crunchy and beautiful!