Recipe: A spot of baking this weekend, anyone? Try these muffins...

Why not try this Banana, Tahini and White Chocolate Muffin Recipe ...
Recipe: A spot of baking this weekend, anyone? Try these muffins...
Banana, Tahini and White Chocolate Muffin Recipe. Picture: Polly Webster/PA

Muffins are great to whip up at the weekend - so you can make your way through them in the week.

Elly McCausland says her recipe using banana, tahini, cardamom and white chocolate, results in a "highly addictive sweet-savoury combination" and is also an "excellent way to use up overripe bananas - the blacker the better".

Banana, tahini and white chocolate muffin recipe

Ingredients (Makes 12)

For the muffins:

200g plain flour 

1tsp baking powder 

1tsp bicarbonate of soda 

Seeds from 8 cardamom pods, finely ground 

1/4tsp sea salt flakes 

100g white chocolate chips (or 1cm pieces of white chocolate) 

3 large bananas, mashed 

70g light brown soft sugar 

1 egg 

50g butter, melted and cooled 

1tsp vanilla extract 

60g tahini 

For the tahini glaze:

2tbsp tahini 

100g icing sugar

 1tsp lemon juice 

1tbsp sesame seeds (a mixture of black and white looks nice) 


  •  Sift together the flour, baking powder and bicarbonate of soda, then stir in the cardamom and salt. Stir in the white chocolate.
  •  In a separate bowl, mash together the bananas, sugar, egg, melted butter, vanilla and tahini.
  •  Mix the wet ingredients into the dry, being careful not to over-mix - this is the key to a light muffin. Divide between the 12 cases and bake the muffins for 20-25 minutes, until they spring back when pressed lightly with a finger.
  •  Transfer the muffins in their cases to a wire rack to cool.
  • Make the glaze. In a small bowl, whisk together the tahini, icing sugar, lemon juice and two tablespoons of water. When the muffins are cool, spoon the glaze over the top. Sprinkle with the sesame seeds and leave for an hour or so for the glaze to set before eating (if you can wait!).

The Botanical Kitchen by Elly McCausland, photography by Polly Webster, is published by Bloomsbury Absolute, out now.

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