Banana Muffins with Sesame and Chocolate Chunks
Want to use up those overripe bananas? In less than an hour, you can turn that dark-speckled bunch into impressively tall, fluffy, fruit-packed muffins.
Keywords
- Desserts or Baked Goods
- Fruit
- Breakfast & Brunch
- Quick Breads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Muffin tin
- Cooling rack
- Portion scoop
- Oven
- Toothpick
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 1⅔ cups (9⅛ ounces/259 grams) bread flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 4–5 very ripe large bananas, peeled and mashed (2 cups)
- ¾ cup (5¼ ounces/149 grams) plus 1 tablespoon sugar, divided
- 2 large eggs
- ⅓ cup vegetable oil
- ⅓ cup tahini
- ⅓ cup sesame seeds, toasted, divided
- 2 ounces (57 grams) bittersweet chocolate, cut into ¼-inch chunks
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