Chocolate Tahini Swirl Banana Muffins

These chocolate tahini swirl banana muffins are bakery style, refined sugar free and filled with swirls of homemade chocolate tahini.

Pour all tahini, maple syrup and cocoa powder into a small mixing bowl. Using a spoon, whisk or spatula, mix until smooth and well combined.

Step 1:  

Preheat oven to 425F (218C). Place cupcake liners into each muffin well OR lightly spray with non stick spray. In a small bowl whisk together flour, baking soda, baking powder and salt.

Step 2:  

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.

Step 3:  

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.

Step 4:  

Bake the muffins at 425 F (218C) for 5 minutes. After 5 minutes, reduce the oven temperature to 350F (177C). Bake an additional 18-23 minutes.

Step 5:  

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.

Step 6:  

Cool muffins in the muffin pan for 10- 15 minutes. Once cool to the touch, gently loosen any edges of the muffin still stuck to the pan. Remove muffins from the pan to cool on a cooling rack.

Step 7:  

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