These easy gluten-free and dairy-free Chocolate Tahini Muffins are rich, fudgy, and naturally sweetened – perfect for breakfast, a snack, or dessert!

These incredibly easy Chocolate Tahini Muffins are hands-down my kids’ favorite muffins. They’re fudgy, chocolatey, and naturally sweetened – so they feel like a treat, but they’re packed with wholesome ingredients. I always keep a batch (or three) in the freezer for busy school mornings. Just pop one in the microwave for 30 seconds and it’s warm and ready to go!

Using oats instead of flour makes these naturally gluten-free, and we always have plant-based milk on hand, which makes these muffins dairy-free as well. But they don’t taste gluten-free and dairy-free, and they don’t require any sort of special flour or ingredients, meaning they’re perfect to whip up for guests with dietary restrictions. Swap the egg for a flax egg and they’re vegan, too! And if you’re looking for a little protein boost, read on for my favorite way to add protein powder.

Did I mention that these are also incredibly easy to make? For the best texture, I like to break down the rolled oats in a blender or food processor first, but that’s the only special equipment you’ll need (and it’s not even necessary – my kids just prefer the fudgier texter from the smaller oat flakes). These muffins also store well, staying moist for days and freezing beautifully. They’re great for meal prep, lunchboxes, or whenever you need a quick chocolate fix.

Ingredients and Substitutions

• Old-Fashioned Rolled Oats: Our favorite texture comes from rolled oats, pulsed in a blender or food processor a few times. You can use whole oats or oat flour if you prefer, but measure based on weight, not volume.
• Bananas: The bananas should be overripe with lots of brown spots, but not fully mushy. If you’re using frozen bananas, thaw the bananas first and drain off any excess liquid.
• Egg: For a vegan option, use a flax egg instead (1 tablespoon ground flaxseed plus 3 tablespoons of water mixed together).
• Tahini: Use a high-quality, creamy tahini which is well stirred and smooth. Almond butter or natural peanut butter can also work as a swap.
• Maple Syrup: Honey or agave syrup are good substitutions for the maple syrup.
• Milk: Any high-protein plant-based milk, like pea protein milk or soy milk, or regular dairy milk, works well.
• Coconut Oil: Melted and cooled coconut oil is my favorite for these muffins, but vegetable oil or avocado oil also works well.
• Vanilla Extract
• Cocoa Powder: Use unsweetened natural cocoa powder, not Dutch processed.
• Baking Soda
• Salt
• Cinnamon
• Chocolate Chips: Use dairy-free chocolate chips to keep the recipe fully dairy-free.
• Protein Powder (optional): This is entirely optional, but you can replace 1/3 cup of the rolled oats with protein powder for a little extra protein boost in the muffins.

How to Make Chocolate Tahini Muffins

1. Pulse the Oats: Start by breaking down the oats in a food processor or blender. You’re not looking to fully blend these into a fine flour – just smaller pieces.

2. Make the Batter: In a large bowl, mash the bananas. Stir in the oats, egg, tahini, maple syrup, milk, oil, vanilla extract, cocoa powder, baking soda, cinnamon, and salt. Mix until combined. Fold in the chocolate chips.

3. Rest the Batter: This step is optional, but a 30-minute rest at room temperature helps fully hydrate the batter and results in a nice dome on top of the muffins.

4. Bake the Muffins: Divide the batter into well-greased muffin tins or paper liners. Sprinkle the top with additional chocolate chips, then bake at 450°F for 5 minutes followed by an additional 15 minutes at 350°F.

5. Cool the Muffins: Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to finish cooling.

Baking with Tahini

If you’re a Bunsen Burner Bakery regular, you know how much I love tahini! It’s a game-changing ingredient in terms of both texture and flavor. But if you’ve ever used tahini, you also know that not all tahini is created equal. Some brands are smooth and pourable, while others are thick, dry, and even slightly crumbly.

When baking with tahini, you want one that’s smooth, creamy, and well-mixed, similar in texture to natural peanut butter. (My favorite brand of tahini is Soom.) If your tahini has separated, with the oil floating on top, stir it well (pro tip: use an immersion blender with a whisk attachment!) before using to ensure an even consistency. Using dry, clumpy tahini will result in a drier, denser muffin instead of the soft, fudgy texture we want.

Tahini plays a crucial role in both texture and moisture retention, too. We can learn a little about why with my favorite subject: kitchen chemistry!

Kitchen Chemistry

Tahini, a paste made from ground sesame seeds, naturally emulsifiers with the oil present in the sesame seeds. Unlike butter or oil, which do not contain emulsifirs, the lecithin in the tahini helps water and fat blend together, preventing separation and improving overall texture.

Because tahini is high in fat but also contains small amounts of starch and protein, it behaves differently from pure oils in baking. It adds richness and tenderness like butter, but its emulsifying properties create a smoother, more even crumb. This is why tahini-based baked goods tend to stay moist longer than those made with just oil or butter. It also helps distribute cocoa powder more evenly throughout the batter, preventing dry spots and ensuring deep, rich chocolate flavor in every bite.

Tips and Tricks for the Best Chocolate Tahini Muffis

1. Use Ripe Bananas: Riper bananas will result in a sweeter, fudgier tasting muffin. If you’re using frozen bananas, don’t forget to drain off any excess liquid before mashing!
2. Don’t Overbake: These muffins are fudgy, so there should be a few moist crumbs clinging to a toothpick.
3. Customize Mix-Ins: While my kids chocolate chips mixed into the batter and extras sprinkled on top, cacao nibs, nuts, or seeds are perfect in these muffins too! A tablespoon of flax seeds or chia seeds are also a delicious addition!
4. Make them Vegan: These chocolate tahini muffins are already dairy-free and gluten-free, but it’s easy to make them vegan, too! Use a flax egg (1 tablespoon of ground flax with 3 tablespoons of water, mixed together and allowed to rest for a few minutes) to keep these muffins vegan.
5. Boost the Protein: Replace 1/3 cup of oats for protein powder, plus add two extra tablespoons of protein powder to the batter.
6. Storage: These muffins last 3 days on the counter, up to a week in the refrigerator, or can be frozen for up to 3 months.
7. Recommended Tools: Blender | Muffin Tin | Mixing Bowls | Muffin Liners | High Quality Tahini | High Quality Cocoa Powder

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