Paleo, Primal, and Gluten-Free Recipes

Three Seed Banana Tahini Muffins

Three Seed Banana Tahini Muffins

I’ve been following beauty guru Julia Graf since she started her YouTube channel in 2008. I began watching her while I was working towards my master’s degree and was searching for the perfect makeup for a Halloween party. I was searching for Corpse Bride makeup for tutorials at the time, and I’ve been watching her ever since!

One of my favorite features on Julia’s channel is Fit Fridays, where she shows us her favorite recipes, healthy food hauls, and how she exercises. I love her cooking videos as much as I love her makeup tutorials! In her most recent video, she baked some banana muffins with tahini. I followed the link she posted below in the video since the combination of sesame and banana sounded divine, and found the source recipe to be the blog Closet Cooking. The recipe uses wheat flour, which isn’t Paleo and also upsets my stomach, so I wanted to make my own version inspired by the original recipe using coconut, almond, and tapioca flours. This trifecta of Paleo flours creates both structure and a tender crumb. I also chose to bake them into muffins, just like Julia did, to control the portion size. Unfortunately, I couldn’t find black sesame seeds so I substituted poppy seeds, which add a nice crunch to the muffins. The best part about this is coincidentally I had several very ripe bananas that needed to be eaten, so it was perfect! Plus I had just gotten a big container of tahini to make my Paleo Buddha Bowl, so it was definitely fortuitous.

Not only were these a wonderful breakfast treat, but I think they’d be fantastic in a lunch box, too.


I’m getting so much use out of the Primal Palate Apple Pie Spice! It’s not just for apple recipes. Check back tomorrow for a different recipe featuring this spice mix.

Please be sure to check out the source of this lovely recipe at Closet Cooking, especially for the gorgeous pictures!

Three Seed Banana Tahini Muffins
Printable Recipe

3 overripe bananas
1/2 cup tahini (sesame seed butter)
3 eggs
1/4 cup honey
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 cup blanched almond meal
1/4 cup coconut flour
1/4 cup tapioca starch
1/2 cup unsweetened finely shredded coconut
1 1/2 tsp Primal Palate Apple Pie Spice
1 tbsp chia seeds
1 tbsp poppy seeds
1 tbsp sesame seeds
Pinch of salt
Coconut oil, for the muffin pan
About half a slice banana, for garnish (optional)

1. Preheat oven to 350 degrees F. Grease the muffin pan with coconut oil.
2. In a blender, combine bananas, tahini, eggs, honey, and vanilla. Blend until smooth
3. In a medium bowl, combine remaining ingredients.
4. Fold wet ingredients into dry ingredients. Divide evenly between the muffin cups. Top each muffin with a banana slice, if desired.
5. Bake 20-23 min or until a skewer inserted in the center comes out clean. Let cool 10 minutes before removing the muffins from the pan.

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2 thoughts on “Three Seed Banana Tahini Muffins”

  • These banana muffins were delicious! I like to cut them in half, put a small amount of butter and microwave for 15 seconds. They come out just like they were fresh from the oven.

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