Recipe // Chocolate Tahini Banana Muffins

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

3 bananas
1/3 c Greek yogurt
1/3 c tahini, well-stirred
1/3 c oil
1 tsp vanilla extract
2 eggs
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)*

  1. Preheat oven to 350F and generously spray muffin tin with cooking spray.
  2. Combine banana, yogurt, tahini, oil, vanilla extract, and eggs until combined
  3. Add sugars, beat until combined
  4. Add flour, cocoa powder, baking soda, salt, mixing until a few streaks of flour remain. Gently fold in the chocolate.
  5. Pour batter into prepared muffin pans and sprinkle with sugar.
  6. 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!


Recipe // Tahini Chocolate Chip Cookies

I really, really want to like tahini. It is so versatile in cooking and baking, adds an interesting umami/nutty flavor, and is a great source of healthy fat.

I made tahini lava cake last week, and it turned out perfectly. It was good… but it would have been so much better if I loved tahini. I have friends who can eat spoonfuls of tahini out of the jar, but I am just not there yet.

But then I made these cookies.

These tahini chocolate chip cookies are perfect. The tahini is not overpowering at all (even though it requires a whopping 1/2 cup), but just adds the perfect subtle umami/saltiness to balance out the sweetness. The cookie itself is puffy and gooey in the center, and slightly crispy on the outside.

One of my favorite baking blogs, Broma Bakery, posted a recipe for “The Best Tahini Chocolate Chip Cookies in the World.” I figured being “best in the world” had to be worth a shot. And while I don’t have that much experience (read: none) with tahini chocolate chip cookies, these are really, really, really good.

Tahini Chocolate Chip Cookies
Makes 12 cookies
Recipe directly from one of my favorite blogs, Broma Bakery


  • 1/2 cup salted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup tahini
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups whole wheat pastry flour (seriously! it helps w the nuttiness*)
  • 6 oz dark chocolate, roughly chopped (can also use 1 cup chocolate chunks or chips)


  1. In a standing mixer fitted with a paddle attachment, cream together butter and both sugars until fluffy, about 2 minutes. Add in egg and cream for an additional 2 minutes. Add in tahini, vanilla extract, and salt and cream until light and fluffy, 1 minute more.*
  2. Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.
  3. Remove dough from bowl and wrap tightly in plastic wrap. Chill in fridge for at least 2 hours, but up to 24 hours. This part is necessary to get a nice, chewy cookie!
  4. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Roll cookie dough into 2 inch balls and place on cookie sheets, leaving 2 inches between each cookie. Push cookies down slightly. Bake for 10-12 minutes, until cookies are the slightest bit golden around the edges. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.

*I am usually really impatient about beating dough with a mixer. But in these cookies, you really want to create a lot of air. Trust me, the extra minute or two is worth it!