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Banana Chocolate Chunk Walnut + Tahini Muffins {vegan}

vegan, egg‐free, dairy‐free, soy‐free
These little muffins are lightly sweetened with muscovado sugar and banana, made with earthy spelt flour and filled with pockets of melty dark chocolate and chunks of walnut. A final flourish of sugar before baking makes for crunchy tops and fluffy insides. Adapted (quite a lot) from 101 cookbooks.
Servings 12



  • 2 cup / 250g white spelt flour
  • 2 tbsp chickpea/besan flour
  • 3/4 cup / 125g light muscovado sugar
  • 2 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cup / 160g dark choc roughly chopped
  • 3/4 cup / 80g walnuts roughly chopped


  • 2 tbsp ground flax or chia seeds mixed with 6 tbsp almond milk/water
  • 1/3 cup coconut oil melted
  • 3 tbsp hulled tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1/4 cup coconut yoghurt
  • 1 cup / 230g / 2 large mashed very ripe bananas

to top

  • demerera or raw sugar for sprinkling


  • Preheat the oven to 180℃/350℉ and position a rack in the center of the oven. Line a 12 cup muffin tray with muffin cases.
  • Whisk together the dry ingredients in a large bowl. In a smaller bowl whisk together the wet ingredients. Fold the wet mix into the dry mix with a spatula until just combined.
  • Spoon into the muffin cases filling the batter 3/4 of the way (you may have some batter left to make a few extra muffins depending on the size of your muffin cups). Sprinkle the tops with a little raw sugar or demerera sugar and bake in the oven for about 15 minutes, until a skewer inserted into the middle comes out without any raw batter attached (some crumbs are fine).
  • Remove from the oven and let the muffins sit in the tin for a few minutes before removing to a wire rack to cool. Best eaten suuuuuuper fresh while the chocolate is still melty.