Hi guys… it’s me, the muffin woman. I’m back sharing an updated muffin recipe and hope you’re excited!
To be honest, I had no idea if these paleo chocolate tahini banana muffins would turn out when I first tested them years ago. Like most recipes I make, they’re simply an experiment, and I keep testing and making changes until they turn out. This recipe basically involved me trying to combine my paleo banana muffin recipe and tahini brownies together to form a crazy good muffin.
When it worked, I felt like Wonder Woman. And after I took a bite and realized they tasted like a muffin and brownie had a baby, I felt like Mariah Carey hitting her iconic high note.
Fall in love with these paleo chocolate banana muffins
These easy chocolate tahini banana muffins might just become your new favorite snack or healthy dessert. They’re:
- Naturally sweetened. You’ll just need some pure maple syrup and ripe bananas! Okay and a few chocolate chips because I am a full blown chocoholic. You too? K good. Now we’re friends.
- Packed with protein & fiber. Each muffin contains 8g of protein and over 5g of fiber to keep you full and satisfied.
- Gluten, grain & dairy-free. That’s right, these muffins are filled with nourishing ingredients that keep them paleo as well.
Ingredients in these chocolate tahini banana muffins
These muffins are filled with nourishing ingredients that you can feel good about, and that taste incredible. Here’s what you’ll need:
- Banana: a few ripe bananas give the muffins natural sweetness.
- Eggs: you’ll need 2 eggs in this recipe to help them bake up properly. See below for a vegan option!
- Tahini: the star of the show! Tahini gives the muffins the perfect amount of moisture.
- Maple syrup: you’ll also need a little pure maple syrup to sweeten the muffins
- Flours: fine, blanched almond flour and coconut flour keep the muffins gluten-free and grain-free.
- Cocoa powder: be sure to use a high-quality unsweetened cocoa powder for that rich chocolate flavor.
- Baking staples: don’t forget the vanilla extract, baking soda, and salt! Learn how to make your own vanilla extract here.
- Chocolate chips: I love mixing in and topping the muffins with chocolate chips. Feel free to use dairy-free chocolate chips to keep the muffins dairy-free.
Optional ingredient substitutions
There are a few simple ingredient swaps that should work well in these chocolate tahini muffins:
- For the almond flour: feel free to use 3/4 cup oat flour if you’d like.
- For the tahini: I think a natural, creamy almond butter or cashew butter would also work well.
- For the cocoa powder: feel free to use cacao powder if you’d like.
- To make them vegan: Feel free to sub 2 flax eggs for the regular eggs, and then be sure to use vegan/dairy-free chocolate chips.
Can I swap the coconut flour?
Unfortunately, no, I cannot recommend a substitute for the coconut flour in these chocolate tahini banana muffins. If you’re looking for muffins with alternative flours, feel free to try one of these:
- Double Chocolate Banana Muffins using whole wheat pastry flour
- Oh So Fluffy Vegan Banana Oatmeal Muffins using all-purpose flour & rolled oats
- Fluffy Flourless Peanut Butter Chickpea Muffins using a can of chickpeas
- Flourless Black Bean Brownie Muffins using a can of black beans
Paleo chocolate tahini banana muffins in 4 steps
- Mix the wet ingredients. Start by mixing together the mashed banana, eggs, tahini, maple syrup & vanilla until smooth.
- Whisk the dry. In a separate bowl, whisk together the almond and coconut flours, cocoa powder, baking soda & salt.
- Combine the batter. Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips, reserving a few to sprinkle on top.
- Bake & devour. Divide the muffin batter into a muffin tin lined with muffin liners (you’ll only fill 10!), top with chocolate chips, and bake. Let the muffins cool before enjoying!
Storing & freezing tips
- To store: feel free to keep these grain-free chocolate banana muffins at room temp for one day, then I recommend storing them in the refrigerator. Feel free to warm them up in the microwave.
- To freeze: allow the muffins to cool completely, then putthem in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
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More gluten-free muffins to try
- Vegan Paleo Banana Muffins with Chocolate Chips
- Flourless Black Bean Brownie Muffins
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Strawberry Kissed Almond Butter Muffins
- Morning Glory Zucchini Carrot Muffins
Get all of our muffin recipes here!
If you make these paleo chocolate tahini banana muffins, be sure to leave a comment below and rate the recipe!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Double Chocolate Tahini Banana Muffins
Ingredients
- 3 extra ripe bananas, mashed (330g)
- 2 large eggs, at room temperature
- ½ cup (112g) tahini
- ⅓ cup (104g) pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup (112g) blanched almond flour (or sub ¾ cup oat flour)*
- ½ cup (40g) unsweetened cocoa powder
- ¼ cup (28 grams) coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90g) chocolate chips, plus 2 tablespoons for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray. (We're only making 10 muffins.)
- In a large bowl, add mashed banana, eggs, tahini, maple syrup and vanilla extract. Mix until smooth and well combined.
- In a separate medium bowl, whisk together almond flour, cocoa powder and coconut flour, baking soda and salt. Add dry ingredients to wet ingredients and mix ingredients together until well combined. Fold in 1/2 cup chocolate chips.
- Divide batter evenly between prepared the 10 muffin liners. Sprinkle 2 tablespoons chocolate chips over the tops of the muffins. Bake for 22 to 27 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. Makes 10 muffins.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 12th, 2018, republished on March 10th, 2022, updated with a new recipe on January 8th, 2026, and republished on February 8th, 2026.
I’m allergic to coconut. Can I make these with all almond flour? Thank you!
I have subbed oats flour for coconut flour before because it is really absorbent but I usually do a bit more, so in this case where is calls for 1/4 cup of coconut flour, I would try using 1/3 to a 1/2 cup oat flour!
THANK YOU!!!
Yes, oat flour in place of coconut flour works. Just use a little more. I usually do 1/3-1/2 cup oat flour when a recipe calls for 1/4 cup coconut flour. Never had a problem, it works out great.
This might sound silly, but how do you make a flax egg exactly? I can’t hqve eggs, but I want to make this! Your gf vegan chocolate chip banana muffins you posted not too long ago; girl, I’ve made those EVERY SINGLE DAY! My boys eat them within hours and request them
Non stop! Best recipe in my home!
Flax egg; 3 Tablespoons flax seed meal + 1 Tablespoon water.
Combine together, wait couple minutes for it to thicken a bit.
Just made these and they are PERFECT!!! Used almond butter in place of tahini as my sister doesn’t like it and again, so yummmmmy! Thank you!
LOVE LOVE LOVE that you’re doing gluten free muffins! Thank you!
Freakin’ delish!
I added a 1/4c hemp hearts and left out the chocolate chips. So good!
OMG! The three best things combined in one muffin!! I can’t wait to make these tomorrow!
these came out perfect! I subbed 1/3 cup + 1 Tbsp oat flour for coconut flour and it worked perfectly! Thank you so much!!!
Great! Glad those swaps worked out 🙂
These muffins were so good! I wanted to cut out a little bit of the sugar so I elimated the chocolate chips (and I LOVE dark chocolate…like, I love it EVERY DAY) and they were PLENTY sweet! They tasted like a cupcake! They could easily be substituted for cupcakes if you added some type of frosting. Great job, Wonder Woman! 😉
PS – I’m loving the paleo recipes you’ve been posting!! 👍🏻
Perfect! You should try these with my paleo chocolate frosting on top – so good!
Haha, LOVED the little story in the beginning! I can relate. I felt like Wonder Woman when I made chocolate hummus yesterday. And when I tasted it, I too felt like Miley Cyrus and the VMA’s. Ya know. Just shakin’ my booty and sticking my tongue out like a kid. 😛 But ANYWAYS, these double chocolate tahini muffins look wonderful! I will try this batch with flax eggs and see how they turn out! I don’t like tahini on its own, but I LOVE it with chocolate!
Haha YES amazing. Hope you love these ones Cassie!
OMG! Delicious! Can’t believe they’re healthy! Super sweet (with natural sugars), moist, super chocolatey. Definitely a keeper recipe! Thanks for sharing.
YES! Glad you love these!
I love these muffins! So delicate and flavorful! And most importantly… so chocolatey!!!!
Aaalll of the chocolate in these 🙂 Perfect snack!
These sound incredible! What tahini brand do you recommend using?
I usually get it from Trader Joe’s or the 365 brand from Whole Foods!
I have use Trader Joe’s as well and they turned out great.
Oh thank you friend!! That means so much.
Dreamyy! Will try it ASAP
Do you use any app to calculate the nutritional information?
SO good hope you love them! I calculate it on a website.
Made these today. Perfectly moist, great tasting, not too sweet and I wouldn’t change a thing.
Great recipe. Thank you.
Perfect! They’re a great snack or treat 🙂
These muffins look fabulous! I’m allergic to almonds, could I substitute all purpose gf flour for it? If so, would it be 1:1 ratio? Thank you!
You could use all-purpose gluten free flour – I’d suggest just adding a bit more!
OMG, I have o try this recipe, thank you! How about millet flour instead of the almond one? 🙂
It’s amazing!! I haven’t tried these with millet flour, so if you do let me know!
These are my absolute favorite.
Happy to hear that!!
These are so delicious. Probably my new fav muffin and they don’t even taste healthy/paleo! I haven’t tried the tahini brownies yet, (it’s on my list to make asap!) but if they’re anything like these muffins, I might just eat the whole pan LOL!
Aren’t they awesome?? If you love these then tahini brownies are a MUST! They’re literally life-changing 😉
Can I sub honey for the maple syrup? if not, what else could I use?
Hi Monique
Did you use hulled or unhulled tahini for this recipe?
Hi Maria! I usually get the 365 brand of tahini from Whole Foods – I’m not 100% if it’s hulled or unhulled (the label just says organic toasted sesame seeds!)
What brand of cocoa powder do you recommend!
I love this brand!
Delicious! I did not use dairy free chips, but no other substitutions! I did not find them too sweet. I really like the craggly look of the top of these too. Thanks, Monique.
Perfect! Glad you loved these, Connie 🙂
We love muffins and these are now our favorite!!!
I’m so glad!!
Silly question…I’ve never heard of tahini before so it’s unclear to me if I want it in paste or seed form. TIA!
Not a silly question! You’ll want it in paste form (instead of actual sesame seeds).
Great – thank you!!
HI!
I am also confused about the Tahini… i have a jar of Tahini but it says it is more for dressings and to make hummus…. is this the same sort of Tahini I should be using in this receipe? I typically assocaite Tahini with Mediterrain flavors so I can’t picture it with chocolate? Thank you so much for your help!
Hi! Tahini is delicious in dressings and savory recipes, but it’s also wonderful to bake with. Give it a try!
These were very delicious and moist, thank you! I’ve been telling others about your site for years, your recipes have greatly helped my transformation to a healthy vegan diet and I thought I should share that with you 🙂
So happy to hear that Ashley! Thanks for spreading the word about AK 🙂 and glad you’re finding some good vegan recipes here.
Can you substitute anything for the almond flour? I have a nut allergy. If you suggest something can it be used as a substitute in all your recipes calling for almond flour? Thanks all this is new to me and a little overwhelming. I can’t have dairy, soy, nuts, gluten, or rice products.
Hi Lee Ann! Almond flour is tough to swap for another flour because it has natural fats in it – you could try using a sunflower seed flour!
I just made these muffins today and are just delicious!
I substituted the bananas with 2 more eggs, because I was only left with 1/2 a banana in my fridge. I also mixed almond butter with tahini and it went just great.
Thank you Monique, for all these wonderful recipes!
I’m glad those swaps worked out!! You are so welcome 🙂
These were very delicious and moist, thank you! I’ve been telling others about your site for years, your recipes have greatly helped my transformation to a healthy vegan diet and I thought I should share that with you 🙂
Made these last night and they’re such a BIG hit! These are by far the BEST PALEO BROWNIE MUFFINS ever!! Thanks for sharing such delicious and healthy recipes!
Amazing!! So happy to hear that Diana 🙂
They were delicious. Ran out of cacao while making these so I sub for half for peanut flour and it turned out good. But I only ended up with 8 muffins !!! Maybe because I am using silicon ones…I think they are bigger.
Thanx again for an amazing recipe and for emptying my old tahini jar ahahah !!!
Glad the peanut flour worked out! The silicon ones might just be bigger. So happy you loved these (looove all things tahini!)
How do I store these? Counter or the fridge?
PS they turned out AMAZING per usual
So yummy fluffy light!
Yes! Love these.
I made these paleo chocolate tahini banana muffins and they were delicious! I am relatively new to paleo baked goods and I think the tahini helped give the muffins an amazing texture. I am about to remake them. From a chocolate lover- this is not a recipe you want to miss out on. Even my husband liked them who is usually skeptical over my paleo baked goods!
So happy to hear that Hayley! Love the tahini in here. You’ll have to give these a try next 🙂
Hi Monique. I have 5 lbs of coconut flour in my freezer and these muffins are a delicious start to using it up. Bonus: they are gluten-free and I can serve them to my brother and sister-in-law. I’ll be exploring more of your coconut flour recipes.
Perfect! Try these, too 🙂
do you think these muffins would be good without the cocoa powder? I am hoping to make something more banana than chocolate in flavor (tried your tahini brownies and loved them but in the mood for something different). Thanks!!
Try these! https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/
Hey! Happy New Year! Do you think you could make this recipe into a cake or loaf? Big thanks 💕
Happy New Year, Ally! Yes that would be epic! Definitely a loaf. Try baking anywhere from 30-55 minutes. It varies! You could also bake them into bars.
These are outstanding! Best paleo recipe I’ve tried.I subbed peanut butter for the tahini, and flax for the eggs. Turned out excellent.
So happy to hear that, Savannah!
My husband is allergic to Bananas and I noticed someone posted that they substituted 2 eggs for the banana…so you have any other suggestions? TKS!
I would use sweet potato purée since there are already eggs in this recipe.
The link to this recipe says “36 coconut flour recipes” as I’m allergic to almonds I was really excited to see these yummy looking muffins. Would you happen to know how much coconut flour to sub for the almond flour?
Try this amazing bread and bake it as muffins for about 20 minutes! One of my go-to’s using just coconut flour 🙂
These are delicious! Can never go wrong with your tahini baked goods recipes. Definitely going to become a repeat muffin in my household 🙂
Love love baking with tahini! Glad you found these ones 🙂
I had low expectations for this recipe because whenever I bake with almond flour my baked goods just seem meh. These WERE AMAZING!!! My entire family loved them – in-laws and all!!! They were incredible moist too – i can’t wait to make them again!
So happy to hear that Sydney!! One of my fav snacks 🙂 Try these other almond flour recipes, too!
Hi! If I don’t have almond flour, can I substitute it with regular all-purpose flour? If yes, what’s the appropriate substitute ratio?
I didn’t have almond flour on hand, so I used Bobs Red Mill paleo flour to replace the almond and coconut – 1 cup packed total. It worked out perfectly!
Perfect! I’m glad that swap worked out.
Fav snack!
Hi!! So I finally got round to making these this morning. ……
They are AMAZING!! I couldn’t stop saying “mmmmmm” while I ate it.
So so good.
My daughter didn’t eat hers so I polished hers off too.
Thank you.
So happy to hear that, Sharon! Love these for an easy breakfast/snack.
Omg I can’t stop making these!!!
They are SO good!
Sometimes I swap the tahini for almond butter.
Taste amazing either way.
Want to make your brownies next.
Which ones???
Love that!! Try these brownies next 🙂
I love your recipes 🌺
I’m so glad!
Delicious! I didn’t have whole eggs so i used egg whites, and it still turned out amazing!
Perfect! So glad you liked them!
These recipes sound good, but when you get to the ingredients, there is always something unusual that the average person does not have. It iscus discouraging and I usually just skip them. I can understand a certain flour and apple sauce, but this Tahini is different. They are not cheap either.
A dissatified customer, Kathy Martin; [email protected]
Hi Kathryn! Thanks for your note. I do my best to use a variety of ingredients so that there’s something for everyone here. Feel free to try these chocolate muffins: https://www.ambitiouskitchen.com/skinny-double-chocolate-banana-muffins/ or even search by ingredient with our recipe index here: https://www.ambitiouskitchen.com/recipe-index/
LOVE love love these muffins. I remember them being my favorite last summer when I made them 2x in a row and now that I made them again I don’t know what took me so long! The texture is super soft and moist.
One of my favs, too! So glad you love them!
They are so good and yummy! I’ve replaced the almond flour for the same amount of oatmeal flour and they were perfect.
I’m glad that worked out well! Love these!
I have had 2 ripe bananas sitting in my fridge for a few days but feel a bit of banana bread overload. Then you posted these!! I had to sub a few things- more almond flour for the coconut flour and 1/4 c peanut butter for part of the tahini. They still turned out great. Thank you for the recipe!!
I’m glad those swaps turned out well! Perfect way to use up those bananas 🙂
I made 4 batches of this recipe within the last week. 2 batches was for family dinner on Easter. I really fell in love with it. I’ve never tasted any GF baked goodie as wonderful as this one. I love chocolate and I love banana, so it’s the perfect treat for me. Thank you so much for this wonderful and easy recipe.
Amazing! So happy to hear that!
Just made these for the first time, they are DELICIOUS. My partner and I already had to make a plan of when to eat them because they could all be gone within the hour. Two substitutions that worked:
-I didn’t have coconut flour, so I subbed 1/4 cup all-purpose GF flour, texture is perfect!.
-Subbed honey for maple syrup because I was out. Only did 1/4 cup instead of 1/3, and I think the sweetness is just right.
I’ll definitely be making these all the time. Thanks AK!
Such a great snack! I’m glad those swaps worked out well.
Hi Monique! I’ve made these muffins before as directed and we all love them here <3. I am planning on making them today but am wondering if I can use something else in place of the bananas? Mine aren't ripe yet. Thanks
Hi Kimberly! Glad you love them. I wouldn’t suggest anything other than bananas, sorry! Applesauce might work but they really won’t taste the same.
TQ SO MUCH for sharing the recipe!
Initially I was so worried it looked too black, burnt & might not taste as i imagine it could be, at 1st due to 1 precious experience i didn’t liked.. But its so totally worth trying! Will definitely try more paleo/keto friendly recipes from now on..
Didn’t had a few stuff, I replaced coconut flour with normal flour, sweetener with organic honey, & grinded whole almonds & roasted sesame & used 2 medium eggs. Had difficulty mixing it together (surely caused by less wet ingredients) so i dashed some coconut oil. Produced 10 muffins
Monique, these are PHENOMENAL! Have been a huge fan of your tahini brownies (my go to brownie recipe now) but of course had over ripe bananas and decided to try these out. I shared with my neighbors during quarantine and they were wowed. Also, tahini is so shockingly versatile, love the flavor combo with banana. Thank you for your absolutely brilliant and creative recipes, talk about a banana bread glow up!💖
So happy you tried these ones! Love tahini (in everything). Glad you enjoyed!
Can you make the batter ahead of time and keep it in the fridge overnight?
I haven’t tried it, but I think it would be okay!
I seriously can’t stop making these. They are SO moist, have a delicious chocolatey flavor, and blow any other muffin out of the water. My husband and 2 year old beg me to make these muffins. I follow the directions the T other than using regular dairy-full chocolate chips. And once I was out of eggs (read: stay-at-home order limitations) and used chia eggs instead – worked great – no one noticed a difference. A lifetime keeper in my recipe box!
Amazing! So happy everyone loves them 🙂 and great idea with the chia egg!
You’ve inspired me to bake in a healthier manner! Please forgive my ignorance, but what do you mean by “packed fine” almond flour? Does this mean to press it down firmly to the measuring cup when measured? I believe what is throwing me off is the word “fine” since this may imply to sift flour and then pack it down. Baking scares me as instructions and measurements are important to getting good results (vs cooking). I’ve tried a zucchini bread in the past and failed miserably as I forgot to drain the zucchini completely. Thanks so much!
No problem! Yes, pack the almond flour as you would with brown sugar 🙂 “Fine” just refers to the type of almond flour that’s ground finely.
These are my favorite muffins of all time. I have easily made these 4 times in the last month alone. I gifted some to my sisters and their families and everyone is just as obsessed; they’re just that good!
Amazing! So happy to hear that 🙂
I had a bunch of bananas to use up so I doubled this recipe and it was amazing! I also used a flax egg and raw cacao powder (because it’s all we had) and they were perfectly sweet and so dense and fudgy! I even won points with my daughter allowing her to eat “cupcakes” for breakfast 🙂
Thanks for all the recipes Monique! I have yet to try one that ISN’T five stars!
Perfect! So happy to hear that and glad you’re finding recipes here that you love 🙂
These are delicious! And my husband approved 😉 I followed the recipe exactly and they came out perfect. Thank you for such a quality muffin!
So happy to hear that!
Do these need to be refrigerated and can they be frozen. I made them for my grandchildren and I hope they like them. I think they are delicious and do did my husband.
Feel free to refrigerate after a couple days on the counter and yes they can be frozen for up to 3 months! Just let them cool completely and put them in a freezer-friendly bag or container 🙂 Glad you loved them!
Made this recipe today with the following substitutions (everything else stayed the same):
1) Instead of bananas (which I didn’t have) and the 2 eggs I subbed in 1 cup of Egg Beaters (4 egg equivalent) and 1/2 cup unsweetened applesauce (to make up for the missing liquid and bulk from the omitted bananas)
2) Instead of 1/3 cup maple syrup I subbed 1/4 cup honey
3) Instead of 1/4 cup coconut flour I subbed 1/4 cup King Arthur Gluten Free Measure for Measure flour
4) I used 1/2 cup Lily sugar free semi sweet chocolate chips
5) I used 1/2 cup Penzey’s Dutch Process unsweetened cocoa
The recipe made 12 standard sized muffins. I baked for 21 minutes at 350 using silicon cupcake liners, without spraying them with anything.
They came out of the liners perfectly after 20 minutes of cooling. The texture and rise was perfect but a bit more cake-like than muffin-like which is not a problem. They could have been a bit sweeter but the chocolate flavor was good.
By my calculations using verywellfit.com, the nutrition values for 1 of my muffins are:
Calories 176
Total Fat 23.4g 30%
Saturated Fat 2.8g 14%
Cholesterol 0mg 0%
Sodium 159mg 7%
Total Carbohydrate 18.6g 7%
Dietary Fiber 4.1g 14%
Total Sugars 7.3g
Protein 7g
Calcium 66mg 5%
Iron 7mg 39%
Potassium 84mg 2%
Not sure why the total fat calculated higher in mine…there was no fat at all in the EggBeaters which replaced the eggs. Only thing I can think of is that the fat attributed to the tahini is different in the two sets of nutrition calculations. My Tahini had 76 grams of fat in 1/2 cup. My cocoa had only 16 grams fat in the entire 1/2 cup. Don’t know what the numbers are for each item in the ingredients in the original recipe.
Anyway, they looked great and tasted good but next time I’ll add a bit of sweetener…probably Swerve to avoid adding any calories or refined sugar.
I’m glad those swaps worked out well for you! I haven’t used that website to calculate nutrition before so it could just be a discrepancy there.
Can I use white whole wheat flour in place of the almond and coconut flour?
I wouldn’t recommend it, sorry! Try these muffins instead.
Instead of muffins, can I bake these in a 9×9?
Sure!
This is like cake fudge! So easy + delicious!
Made as a loaf, baked for 60mins at 350°.
Absolutely! Glad that worked out well!
Can I substitute coconut flour with oat flour?
I haven’t tested it to be certain, but let me know if you give it a try.
Didn’t have almond flour so I substituted regular flour and still turned out beautifully! Only took 20 min in the oven, and probably could’ve pulled them out at 18 to keep them more moist. Regardless, great Saturday morning treat!
I’m glad that worked out well! Perfect for weekend baking.
Was looking for this recipe tonight because my family loves it and I’ve made it several times last year. I ran across the chocolate spinach muffins instead. Now we have 2 yummy recipes to choose from!
Amazing! So happy to hear that!
These are amazing!!! I made them exactly as written and plan to make them many more times. Has anyone tried substituting zucchini for banana? I have lots of frozen zucchini from last summer to use up.
Banana is what helps to sweeten these, but feel free to try any of our other zucchini recipes here: https://www.ambitiouskitchen.com/ingredient/zucchini/
These muffins are delicious! I will keep this gem in my recipe box! Thank you!
I’m so glad!!
Question before I make these – if I use paper liners for the muffins, do I have to spray with non-stick spray? I don’t have any, and have never seen this step in a recipe. Thank you 😊
Hi! I would really like to try this recipe, but just recently discovered I have a food sensitivity to almonds and eggs. I know about the flax seed “eggs”, but don’t know what I could use in place of the almond flour. I’ve read it’s tricky subbing out almond flour. Any ideas?
Thanks in advance.
Hi! I wouldn’t recommend subbing the almond flour in here as the texture will change. You could try these chocolate muffins with flax eggs and whole wheat pastry flour!
I made these but with regular flour and they are awesome!
I’m glad that worked out well!
Great recipe. They really taste most similar to brownies, but healthier, which I love.
Absolutely! Glad you enjoyed 🙂
These muffins are absolutely amazing!! I make them regularly and store in the freezer to heat up for after dinner snacks. They taste like decadent little brownie bites. I even cut back the sugar to 1/4 cup and they are still perfectly sweet.
So glad you love them! They do taste like brownies 🙂
Super yummy! I actually admitted the chocolate chips, and they were still super rich & chocolatey without them! Toddler, husband, and I all enjoyed them. Husband says to use less cocoa, though 😉
Oh, I used flax eggs because I was out of regular eggs, and they turned out perfect.
Oh my goodness…. I just made these and I had to comment. These are divine. They look and smell heavenly. But they taste even better than that! So very moist and dark chocolatey. I had never baked with tahini before this, but it doesn’t overpower the flavor at all. This recipe is a definite keeper. Thank you so much!
YAY!! I’m so glad you tried and loved them, Sally! Tahini is one of my fav ingredients, happy you tried baking with it 🙂
This was my first time baking with Tahini and OMG, it totally elevated the flavor of the muffin! I will definitely keep this recipe in our rotation dessert recipes!! This muffin was moist and very flavorful! It is husband and kiddo approved! I already baked this recipe twice and both times, these muffins were gobbled up! D E L I C I O U S!! =]
I’m so happy you tried baking with tahini — one of my fav ingredients ever!! And glad you and the fam loved these!
Hi! Can you use any other flour then almond? I want to make these for my son for a school snack/treat but it can’t have any trace of nuts. Let me know if maybe pay flour world work? Thank you!
Hi, Jaymi! I haven’t tested these with any other flour so I’m not sure, sorry! These chocolate banana muffins are nut-free, though — they could be a good option!
These are amazing!!! Oh my goodness soo soo delicious. Healthy but they taste like dessert!!!! Thanks so much for sharing!!!
YAY, I’m so happy you love them, Juli! Thanks for leaving a review 🙂
I loved these muffins they turned out so well!!! They are perfect in my daughters lunch box. I followed the recipe exactly except I didn’t include any chocolate chips in the muffins. Thanks for another amazing recipe.
I’m so happy you love them, Kelly! Yay, thank you!
These are delicious!!! I substituted oat flour 1:1 for the almond flour (nut allergy, but can eat coconut) and they are delicious!
I’m so glad that worked well and that you loved them! Yay!
thanks for sharing
Mouth watering.
wonderful recipe. exited to try this
I’m reading this at 2pm nigh and i want to taste it
Delish! 18 min was perfect so I’m glad I opted for less time and checked on them.
I am glad after reading post and thanks you very much for this post and i doubt how can a person think
amazing post. This is very tasty as well as healthy.
Great recipe, even mine turned out perfectly and that says something. I get why the recipe is only for ten, instead of a full pan of 12. thanks so much
SO happy they turned out amazing! 🙂
Very moist, not too sweet, chocolaty – can’t believe they are paleo!! Love these for a sweet and healthy treat.
SO glad you loved these, Amelia! Thanks so much 🙂
These are DELICIOUS!! Even my picky 13 yr old that dislikes things with a banana flavor thoroughly enjoyed them for dessert for a few nights. My other two younger kids gobbled them up as well. I love giving them an extra treat in their lunches that is full of good things for their growing bodies. These definitely helped me indulge my chocolate cake craving (in a healthier way) as well. 😀 THANK YOU for another amazing recipe! Your site is pure GOLD!
Nice! I’m happy you all loved them, Marie. And SO glad that you’re here!! Thanks so much for the love ❤️
Exceptional! And very easy to make!!
YAY! So happy to hear that they came out amazing — thank you!
Excellent recipe! Delicios 🥰
i used chickpea flour instead of coconut and it worked perfectly.
Excellent recipe! 🥰
Hi! Is this recipe updated from the earlier one ? I seem to recall you had a tahini muffin recipe which was the same ingredients but different measurements. Still love these, but just curious. Thanks!
Hi! I did tweak this recipe to make it even better 🙂 But I also have these muffins using tahini!
Nice recipe. Thanks for sharing
I made these muffins for the ladies I work with, and they devoured them (so I am making them for a second time now 😁). I substituted almond butter for the tahini and chia eggs for the regular eggs. They came out very moist and delicious.
Normally I find breads and muffins that use almond flour to be fairly dense but these are the most perfect, rich, fluffy, and moist chocolate muffins!! I am in awe! I barely had enough chocolate chips to mix in so I didn’t sprinkle any on top, but I did sprinkle some sea salt on them, which I will definitely do again next time.
Yay!! SO glad to hear you loved them, Melissa ❤️
Delicious! So moist and fluffy. I don’t think anyone could have guessed they were Paleo, though we will never know because we kept them all for ourselves!
These are so good! So flavorful! I made 12 muffins instead of 10 and have been eating 2 for breakfasts, and they are filling! Thank you for the recipe!
Double Chocolate Tahini Banana Muffin. We found that these were wonderful eaten direct from the freezer! Cut in 1/2 vertically & share. No heating & no butter! Delicious!!!
I have tried so many healthy muffin recipes searching for one that tasted as good as a regular muffin. I have found it finally in this recipe! They are so chocolatey and moist and have a wonderful texture that is not rubbery like other healthy muffins. I love that they have a good amount of protein so I can sub it as a meal replacement!
These muffins are to die for
Made these yesterday and they turned out amazing!! My husband and I both loved them!
Hello Monique! I made these and they were indeed SCRUMPTIOUS! I made them vegan, using the flax egg, and these muffins were the bomb! Something I do see occasionally, is that the muffins will rise….and then fall a bit after removing from oven 🙁 far less than a showy masterpiece, yet the flavor and texture is ideal. I would appreciate any tips from you or others on how to avoid “the fall”
Thanks for your great recipes, looking forward to trying more! Heather
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Amazing!! I’m so glad to hear you loved them! Hmmm interesting, that can definitely happen with muffins sometimes. Any chance they were a little underbaked?
These are my favorite muffins. I make them without cocoa powder and I add half almond flour, half regular flour.
Sounds amazing – Glad you’re loving them and the subs turn out great for you!
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Can you make this into a loaf recipe? What would the baking temperature be and for how long?
love the recipe! wondering if I could also make it in a loaf pan instead of using the muffin tins? thank you!
That should work! Just note that it won’t bake up as “tall” as regular banana bread.
I made these for our morning Brunch today and served them warm alongside Greek Yogurt and Fresh Strawberries. This recipe was easy and I had all the ingredients on hand as staples in my pantry. However, I didn’t have almond flour so I whipped some up in my Vitamix with raw almonds. These were delicious and very chocolatey but not sweet like cupcakes, much more like a chocolate muffin, which I prefer. I think next time I’ll add some nuts. Oh and I mixed it all in the blender, wet ingredients first then added the dry, much easier than mixing by hand. I’ll definitely make these again.
Sounds delicious! Glad you enjoyed 🙂
I have been making these muffins for many years and absolutely LOVE them! They are GF and are such a healthy treat. Thank you for the wonderful recipe!
First effort at making these muffins and wow! So easy!
Ambitious Kitchen is my favourite website. I’ve never been a baker but now I’m baking every week. The recipes are inspirational and so easy to follow.
Thank you so much. I will defo buy the book.
Ash,
Kent, UK.
Aw I’m thrilled to hear that you’ve been loving the recipes here, and thank you SO much for your support on the cookbook! Hope you keep finding new favorite recipes here 🙂
Wanna make these for a family get together, but (annoyingly) a couple people dislike bananas in baked goods. Do you think 1 cup of unsweetened applesauce would work as a sub?
Unfortunately I don’t think the muffins will be sweet enough, and the applesauce might be too moist – sorry!
I want to make the Paleo Chocolate Tahini muffins, I use a scale. Any chance of you including the metric measurements especially for the almond flour?I think adding the metric option would be helpful to those of us who like consistency in baking. A lot of sites offer the choice in a toggle switch at the top of the recipe. (However, it would be nice if your team tested the recipes with the metrics! LOL) Have made many of your “dinner” recipes and they are great!
Wow – I made these this morning and they are absolutely delicious. They rise nice and have so much flavor. These will be a weekly staple in our house. I subbed sunflower seed butter due to some nut allergies and they turned out fantastic. Genius recipe!
I make these at least once a month, the whole family loves them, one of our favorite gluten free muffin recipes. Today I realized part way through them I didn’t have any coconut flour left- substituted it with buckwheat flour and they are still amazing! But probably not paleo!?
So happy to hear that! I’m glad that swap worked out well (it’s not paleo, but happy to hear they were still delicious!)
Loved them! Perfect texture and chocolatey flavor.
Hi there! Love your recipes and your philosophy! Wondering if you would alter the recipe in any way for using dutch cocoa or cacao? (as opposed to cocoa), I used a mixtyre if the two. When the muffins first came out, the texture was amazing but they were less sweet than I’d like for personal preference; however, after a day of being in the fridge, the flavors had melded and they tasted better/sweeter to me.
You could add a tablespoon or two more of maple syrup here if you’d want it a bit sweeter as cacao/dutch cocoa are a bit more mild and more bitter than cocoa powder, especially if you want it more sweeter for your personal preference!
Ok, thanks!!
So delicious!
Glad you enjoyed!
Wow these were delicious (and easy with the weight of all ingredients listed out for us). Thank you for the recipe. My whole family loved.
Absolutely! Glad they were a hit!
The family loved these muffins with hubby saying they are the best I’ve made yet!
Just curious- should we use hulled or unhulked tahini. I used hulled but I’m thinking for extra nutrition unhulled would be better? 🙈
Thank you 🙏🏼
So happy to hear that! I use Soom tahini, which is made from hulled sesame seeds, so that it’s super creamy.
These were so delicious and a big hit with my chocoholic toddler. Thank you 🙂
So happy to hear that!
Tasty. Easy. Kid approved.
Love it!
We all loved these muffins!! I subbed 3/4 cups oat flour instead of almond to make them school friendly. My son said they were 100/10!!
Perfect!!
These muffins have been made on repeat in our house for the past year and are enjoyed by kids and adults, alike. No notes, just perfect chocolate fudgy goodness!
The best!!
I loved these and so did my 5 yr old. I didn’t have almond flour so I used Trader Joe’s GF Flour for the swap. I also didn’t have cacao powder so I used Vital Proteins chocolate protein powder and it was incredible and I also used a little more than 3 bananas.
Super yummy! 1st time making them and I’ll be doing it again!
Perfect! I’m glad they were a hit with your kiddo 🙂
As a newly gluten free house – these were amazing. My 15 year old lover of flour has had a hard time adjusting and these have been great to add into the lunch rotation.
So glad you found these!
I made a couple changes. 1 did baking in loaf pan for 50 min cuz that’s how long it usually takes for banana bread recipes as a minimum instead of cupcakes. and then I accidentally did 1 cup sub of oat flour. But that’s because it says or 1 cup of oat flour then you scroll down and it says 3/4 cup but by the time I saw that note it was too late. My suggestion would be to put that in the ingredient list (or sub for 3/4 oat flour) cuz it appears that its equal. Mine did turn out very crumbly and a little dry prob because I didn’t make the adjustment! However it’s very delicious thank you so much. Will make adjustment next time I’m sure it will turn out even better
Thank you for the catch – I’ll update that now! Glad it still turned out as a loaf!
I didn’t have tahini so used cashew butter. I usually am not crazy about bananas in baked goods but this was awesome. Just a hint of banana & it kept the muffins so moist! Sooo chocolatey, this recipe is in my recipe box to stay. Thank you for the Great muffins❣️
Perfect! So glad you enjoyed!
These turned out wonderfully! I love the combination of tahini and almond flour, it gives such a nice, balanced flavor and thickness. I used a mini bread loaf pan instead of a muffin pan for cute mini loaves. They kept well in the fridge and are delicious reheated or cold, it is so handy to grab one and go. These will definitely go on the regular rotation.
Love the idea of mini loaves! Glad you enjoyed 🙂
The perfect morning snack for my kids who wake up STARVING! I followed another commenter’s idea and added hemp seeds and didn’t add chocolate chips for an extra nutrient punch! Another perfect recipe.
Such a great breakfast!