Whisk the melted butter, tahini and maple syrup with the mashed bananas until smooth and well combined. Whisk in the eggs and vanilla extract. Add dry ingredients to the wet alternating with the yogurt.
Place the muffin batter in the fridge to rest for 20-30 minutes.Then scoop 2 tbsp banana bread batter into each jumbo muffin cup. Scoop 1 tbsp of homemade chocolate tahini. Using a knife or toothpick, gently push down/swirl the chocolate tahini.
The muffins are finished when a toothpick inserted into the center comes out clean or with a few moist crumbs.The tops of the muffins will be golden brown and the top of the muffin should bounce back, when lightly pressed down.