These tahini banana crumb muffins are incredibly moist and flavorful. They’re not like your bakery muffins, they’re way better. Made even more delicious with the addition of tahini and sesame crumb topping! I promise they’re the best you ever had!
Banana bread was the moment of 2020. Sourdough too, but those old & dusty bananas definitely got the recognition they deserved! Let’s face it, we all have some dusty bananas in the kitchen right now that are just waiting to be used! This recipe could totally work as a loaf, but I was in the mood for muffins. WITH SO MUCH CRUMB. These are amazing! and super simple to make.
INGREDIENTS
- Brown sugar
- Granulated sugar
- Vanilla extract
- Ripe bananas
- Melted butter
- Olive oil
- Tahini
- Eggs
- Sour cream
- All purpose flour
- Baking soda & baking powder
- Salt
For these Tahini Banana Crumb Muffins, I like to use melted butter & oil. Butter for the flavor and oil for the moistness. And these muffins are super moist! The crumb is my favorite is my favorite part and the rule of thumb when adding the crumb, MORE IS MORE! And it’s super easy to make. This recipe makes 8 jumbo sized muffins or you could use a standard 12 cup muffin pan.
The sesame seeds in the crumb add the best crunch and flavor. The tahini is not overpowering or bitter at all, it adds a toasty note that takes them over the top! It’s super easy to make
How to make sesame crumb topping
- Mix flour, sugar salt & sesame seeds together in a medium bowl. Add in the melted butter and vanilla extract. Use a fork to combine. The mixture will look like wet sand and should hold together when pinched.
Tahini Banana Crumb Muffins
Ingredients
Sesame Crumb
- ½ cup flour
- ½ cup granulated sugar
- ¼ cup sesame seeds
- ¼ cup melted butter salted
- 1 tsp vanilla extract
- pinch of salt
Tahini Banna Muffins
- ⅓ cup packed brown sugar light or dark
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ¼ cup melted butter
- ¼ cup olive oil
- 2 large ripe bananas mashed
- ¼ cup tahini
- 2 large eggs
- ⅓ cup sour cream or yogurt or whole fat buttermilk
- 1¼ cup flour
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ½ cup pecans or walnuts optional
Instructions
Sesame Crumb
- Mix the flour, sugar & sesame seeds together in a medium bowl. Add in the melted butter and vanilla. Use a fork to combine. The mixture will look like wet sand and should hold together when pinched. Set aside.
Tahini Banana Muffins
- Preheat the oven to 425°
- In a large bowl, add the sugars, vanilla, butter & oil. Give it a good mix. Add in the mashed bananas, tahini & sour cream and stir to combine. Sift in remaining dry ingredients and mix until there are no pockets of flour left. Pour the batter evenly into your prepared muffin tin. Add the sesame crumb on top and bake at 425° for 10 minutes and then 350° for the remaining 20-25 minutes. Allow to cool before enjoying!
- This recipe makes 8 jumbo muffins.
