These Tahini Chocolate Chip Blender Muffins make for an easy on-the-go breakfast! If you’re craving nutty, warm, and chocolately muffins, we highly recommend whipping up a batch of these. They’re gluten-free, perfectly tender, moist, and fluffy. Blitz all ingredients in a blender and pour the batter into a muffin tin. It doesn’t get easier than these.

Store them at room temperature under a loose tea towel for up to 3 days.

To make these vegan, replace eggs with 2 tbsp of flaxseed meal and 6 tbsp of water. Allow to rest for 5 minutes before blending with other ingredients.

This recipe was created by the Bob’s Red Mill Team.





  1. Preheat oven to 400F. Spray muffin tin lightly with oil or line with muffin liners.
  2. Combine bananas, rolled oats, eggs, tahini, maple syrup, vanilla extract, cardamom, cinnamon, baking powder, baking soda, and kosher salt into the container of a high powered blender. Pulse to break up banana pieces then blend for 1 ½ – 2 minutes. Batter should be thick and homogenous.
  3. Stir in chocolate chips.
  4. Divide batter into 12 prepared muffin tins and bake for 18-20 minutes.
  5. Cool muffins in pan for 5 minutes then remove to cooling rack.
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