Banana Chocolate Chip Nut Muffins

Although it doesn’t quite feel like spring yet here in Philly, I’m kicking off the season with a fresh start – starting now. I’ve got some pretty exciting things coming up (hello trip to France!). And also some rather crazy changes happening as we move into one of my all-time favorite seasons. I’ll fill you in on posts to come. For now, let’s talk about one of the latest transformations to happen, aka, the bright new feel of this site!

Sorry that it has been down the past few days, but Food-Fitness-FreshAir is back, and, in case you haven’t noticed, with a spankin’ new design. I’m happy to say both my blog and I are kicking off the season feeling fresh. We’ll be celebrating the early spring cleaning with the recipe below. It in itself makes me want to grab my party hat.

Hands down, these are the best muffins I’ve had in a long time. And all of their star ingredients make them a healthy choice, too.

The chocolate-infused recipe is 100% whole wheat, but stays incredibly moist from the bananas, yogurt and tahini. Yes, tahini. This is the secret ingredient that adds an interesting depth of flavor to these muffins. Though it’s likely you’d only be able to pinpoint it if told it was in there. Even more importantly, the tahini keeps these muffins butter-free, relying on the naturally heart-healthy fats of sesame seeds instead. Combined with the omegas from the walnuts, this is one stellar choice when you need an on-the-go snack. After the first bite, you’ll want to celebrate too.

Banana Chocolate Chip Nut Muffins

Yield: Makes 12 muffins


  • -1 cup of whole-wheat pastry flour
  • -3/4 cup brown sugar
  • -1 tsp. baking powder
  • -1/2 tsp. baking soda
  • 1/4 tsp. salt
  • -1 large egg
  • -2 Tbs. safflower oil
  • -2 extra ripe, medium-large bananas, mashed
  • -1/3 cup sesame tahini
  • -1/4 cup plain, fat-free Greek yogurt
  • -3/4 cup bittersweet chocolate chips
  • -1/2 cup walnuts, toasted and chopped


  1. Preheat oven to 375F. Place muffin liners in each cup of a muffin tin.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk egg, yogurt and oil. Stir in the tahini and banana, and mix until thoroughly combined. Stir the liquid ingredients into the dry ingredients, and then fold in the chocolate chips and walnuts, being careful not to over mix.
  3. Bake 25-30 minutes, or until toothpick inserted into the center comes out nearly clean with no more than a couple moist crumbs attached. Remove from tin and cool on a rack.

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  • Reply
    The Candid RD
    March 26, 2013 at 7:15 am

    WOW, I love the new blog look!! It looks amazing Grace. Nice work.
    And the muffins? Yum. I’ll have three please.

  • Reply
    Rosie @ Blueberry Kitchen
    March 31, 2013 at 7:31 pm

    Yum, your muffins looks and sound totally delicious!

  • Reply
    Hazel @ fresherfood
    June 12, 2013 at 12:24 pm

    I’ve just discovered your blog! It’s amazing. I can’t wait to try some of your recipes. I’m starting with your blueberry oats.

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