Mediterranean Tahini Banana Bread Muffins

These muffins bring together the warm comfort of banana bread and the deep, nutty flavor of tahini, a classic ingredient across the Mediterranean. They’re tender, slightly earthy, naturally sweetened, and perfect for breakfast, meal prep, or a snack with tea or coffee. The tahini adds richness without butter or oil, while the whole wheat pastry flour keeps them soft instead of dense. A sprinkle of sesame seeds on top gives them a gentle crunch and a beautiful golden finish.

If you’ve got spotty bananas on the counter and a jar of tahini waiting to be used, this is the recipe that transforms them into something special. Everything mixes in one bowl, the muffins stay moist for days, and they freeze well. From start to finish, you’ll have a batch ready in under 30 minutes.

Time

Prep: 10 minutes

Bake: 18–22 minutes

Total: About 30 minutes

Ingredients

Wet Ingredients

4 small very ripe bananas, mashed (about 1 ½ cups)

½ cup unsweetened plain plant milk

1 tablespoon lemon juice

2 tablespoons flaxseed meal

⅓ cup tahini

¾ cup maple sugar (or granulated sugar of choice)

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

Dry Ingredients

1 ¾ cups whole wheat pastry flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

Topping

4–5 teaspoons sesame seeds

Instructions

Prep your oven. Heat it to 350°F (175°C) and line a 12-cup muffin tray with parchment liners.

Mix the plant milk and lemon juice. Let it sit for 1 minute to make a quick “buttermilk” that helps the muffins rise and stay soft.

Mash the bananas. In a large bowl, mash the ripe bananas until mostly smooth. A few small chunks are fine.

Add flaxseed meal. Stir it into the bananas. It thickens the batter and adds structure.

Combine all wet ingredients. Add tahini, maple sugar, maple syrup, vanilla, and the plant-milk mixture. Mix until smooth.

Whisk dry ingredients separately. In another bowl, whisk the flour, baking powder, baking soda, and sea salt.

Fold dry into wet. Add the dry mix to the wet bowl. Stir gently until combined. Don’t overmix or the muffins may turn dense.

Portion the batter. Scoop into muffin cups, filling each about three-quarters full.

Add the sesame topping. Sprinkle ½ teaspoon sesame seeds over each muffin.

Bake. Bake for 18–22 minutes or until a toothpick comes out clean. Cool for 10 minutes before serving.

Tips

Use extra-ripe bananas. The darker the peel, the sweeter and more flavorful the muffins.

Drain watery bananas. If yours release a lot of liquid, remove a tablespoon or two so the batter doesn’t become too wet.

Stir tahini well. If your tahini has separated, blend it until creamy before adding.

Don’t skip the lemon juice. It reacts with baking soda for better lift.

Whole wheat pastry flour matters. Regular whole wheat can make the muffins heavy; pastry flour keeps them soft.

Let the batter rest 3 minutes. This lets the flour hydrate and gives a smoother texture.

Use parchment liners. These muffins can stick to standard paper cups because of the tahini.

Avoid overbaking. They dry out quickly if left too long, so start checking at 18 minutes.

Cool fully before storing. Condensation will make the tops sticky if packed too soon.

Freeze extras. They freeze well for up to 3 months. Thaw at room temperature or warm for 10 seconds in the microwave.

Variations

Chocolate Chip Version
Fold in ½–1 cup dark chocolate chips.

Nutty Crunch
Add walnuts, pistachios, or pecans for texture.

Blueberry Tahini Muffins
Add 1 cup fresh or frozen blueberries.

Cinnamon Spice
Mix 1 teaspoon cinnamon into the dry ingredients.

Orange Blossom Twist
Add ½ teaspoon orange blossom water for a floral Mediterranean note.

Date-Sweetened Version
Replace maple sugar with 1 cup finely chopped Medjool dates.

Olive Oil Swap
Replace 2 tablespoons tahini with olive oil for a lighter crumb.

Chocolate Tahini Swirl
Swirl 2 tablespoons cocoa powder mixed with 2 tablespoons tahini into the batter before baking.

Salted Sesame Topping
Mix a pinch of flaky salt with the sesame seeds.

Mini Muffins
Bake in a mini tin for 10–12 minutes.

Q&A

Can I use all-purpose flour?
Yes, the muffins will be a little lighter but still moist.

Can these be made gluten-free?
A 1:1 gluten-free blend works well. Avoid almond flour alone.

Can I leave out the tahini?
You can replace it with peanut butter, almond butter, or ¼ cup oil.

Can I use dairy milk?
Yes, it works the same as plant milk.

Can I reduce the sugar?
You can reduce it to ½ cup, but the muffins won’t brown as much.

Can I turn this into a loaf?
Yes. Bake at 350°F for 45–55 minutes.

Do the muffins taste like tahini?
The flavor is mild and nutty, not overpowering.

How do I keep them fluffy?
Don’t overmix the batter. Stop as soon as the flour disappears.

How long do they stay fresh?
About 3 days at room temperature or 5 days in the fridge.

Can I add protein powder?
You can replace up to ¼ cup of the flour with protein powder.

Nutrition

(per muffin, approx.)

Calories: 165

Fat: 5g

Carbs: 27g

Fiber: 3g

Protein: 4g

Sugar: 13g

Conclusion

These Mediterranean-inspired muffins are a warm, comforting, and naturally rich treat that works for breakfast, snacks, or gifting. The tahini brings a deep flavor that pairs beautifully with bananas, and the whole wheat pastry flour gives them a soft crumb. They’re simple to make, easy to customize, and perfect for anyone who enjoys wholesome baking with a Mediterranean touch. Enjoy them fresh, toasted the next day, or frozen for quick breakfasts when life gets busy.