black sesame muffin with a bite out of it on a muffin tin

Bold and delicious Vegan Banana Black Sesame Muffins packed with rich nutty flavours. These easy, gluten free black sesame muffins are made with only oats and naturally sweetened with maple syrup. Elevated, hearty & healthy blender muffins perfect for meal prep, breakfast and snacking!

vegan black sesame muffins cut in half with chocolate chips on parchment paper

Current obsession: black sesame.

When I’m in a food phase, it tends to go in every direction. Black sesame donuts, black sesame cupcakes, black sesame cookies, black sesame chocolate cake, black sesame caramel… and here we are today with black sesame banana muffins. Think banana bread with a nutty, bold and toasty deep flavours.

ingredients for banana black sesame tahini muffins in white bowls on a blue backdrop

How to Make Black Sesame Muffins

The Ingredients

If you’ve made any of my other muffin recipes, you’ll definitely have the ingredients on hand already since they’re a spin off of my blender banana muffins and tahini chocolate chip muffins. The only ‘special’ ingredients in the black sesame paste its self, which you can find at your local asian market or Wholefoods. Okay, now lets gather the ingredients:

  • Bananas: Like always, use ripe spotty sweet bananas.
  • Maple syrup: I love the flavour of maple syrup with black sesame but feel free to use another sweetener. If using a dry sweetener, add in an extra 2-3 tbsp of non dairy milk. If your bananas are not spotty (aka not sweet), I’d recommend adding more maple syrup and scaling back the non dairy milk a bit.
  • Non-dairy milk
  • Balsamic vinegar: Gives an extra depth of flavour but apple cider vinegar will also do.
  • Rolled Oats: The base of these muffins keeping them 100% flourless!

Plus, you’ll need vanilla, baking soda, baking powder and some salt.

how to make blender muffins with oatmeal

The Directions

So there are two ways you can make these muffins. First is the blender route (my preferred method) or the good ol’ mix-in-a-bowl method.

For the blender method, simply add all the ingredients into a high speed blender (I use a Vitamix) and blend until smooth. A high speed blender will do a great job at breaking down the oats. If you’re using a regular blender, I’d recommend pulsing the oats beforehand to get a smoother texture.

If using the hand mixed method, use oat flour instead of rolled oats 1:1 ratio in grams. Add the wet ingredients first and whisk. Then add in the dry ingredients and mix until you get a smooth batter.

Then divide the batter between 6 prepared muffin cups. These get baked at 425 F for 5 minutes and then 350 F for another 18-20 minutes

close up shot of black tahini muffins with chocolate chips on top

These muffins will keep at room temperature for 2-3 days in a paper towel lined container half covered with a lid. However, I do prefer to freeze muffins that are made with oats and oat flour because it prevents them from getting soggy or gummy. Thaw at room temperature or microwave them for 25-40 seconds with a lightly damp thin towel or paper towel wrapped around it to keep them moist.

Friends, if you love tahini banana muffins this black sesame version must go on your to-bake list because they are (out of this world) delicious. Nutty, rich and toasty deep flavours paired with the humble sweet banana + some coffee = ideal Monday mornings.

single tahini muffin with a bite taken out of it and a banana behind it

More Flourless Muffins to Try

stack of black tahini banana muffins with a bite taken out of the top muffin

If you recreate this Vegan Banana Black Sesame Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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single tahini muffin with a bite taken out of it and a banana behind it

Vegan Banana Black Sesame Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Lisa Kitahara
  • Total Time: 35 minutes
  • Yield: 6 muffins 1x


Black sesame muffins are a delicious bold twist on the classic banana muffins! Moist, fluffy and packed with wholesome ingredients. Freezer friendly and great for breakfast or snacking!


Units Scale
  • 2 small ripe bananas (174g // 2/3 cup mashed)
  • 2 1/2 tbsp maple syrup (55g)
  • 3 tbsp black sesame paste (45g)
  • 1/3 cup non-dairy milk (83g)
  • 2 tsp balsamic vinegar (10g)
  • 1 tsp vanilla extract (5g)
  • 1 1/3 cup rolled oats (133g // gluten free as needed)
  • 1 1/2 tsp baking powder (7g)
  • 3/4 tsp baking soda (3g)
  • 1/4 tsp salt
  • 1/4 cup vegan chocolate chips, optional for topping (40g)


  1. Preheat oven to 425 F. Line 6 muffin cups with liners or grease with oil spray. 
  2. Into a blender add in the banana, black sesame paste, non dairy milk, balsamic vinegar and vanilla and blend until smooth. Then add in the rolled oats, baking powder, baking soda and salt and blend until smooth. Use a spatula to scrape down the sides as needed.
  3. Divide the batter between 6 muffin cups (about 80-85g per muffin). Top with chocolate chips if desired. 
  4. Bake for 5 minutes. Reduce temperature to 350 F and bake for another 18-20 minutes. Cool in the pan for 2-3 minutes and then transfer to wire rack and allow them to cool completely. Enjoy!


  • No blender method: Instead of using rolled oats, use 1 cup + 2 tbsp oat flour (133g). Mash the bananas into a bowl and mix with the rest of the wet ingredients. Add all the dry ingredients in and mix until combined. Divide between the muffin cups and bake as instructed. 
  • Recipe adapted from my chocolate chip tahini muffins & banana blender muffins
  • Helpful Equipmenthigh speed blenderspatula, 6 cup muffin tinmuffin liners
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without chocolate chips. 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free, japanese, north american


  • Serving Size: 1 muffin
  • Calories: 183
  • Sugar: 9.4
  • Sodium: 173
  • Fat: 5.6
  • Saturated Fat: 0.69
  • Unsaturated Fat: 0.03
  • Trans Fat: 0
  • Carbohydrates: 29.8
  • Fiber: 1.8
  • Protein: 4.8
  • Cholesterol: 0


black tahini oatmeal muffins with on a muffin tin with a bite taken out of it

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. These are INCREDIBLE!! They’re so moist and flavorful. I love that you added the gram measurements. I just put the blender on our scale and weighed it all out, which meant no bowls, cups, or spoons involved! So easy. Thank you so much for this delicious recipe!!

  2. These muffins were so easy and quick to make, and were SO tasty! The muffin texture turned out light and fluffy, and had a nice chew (without being gummy) from the oats that you won’t find using AP flour. I ended up swapping the balsamic vinegar with lemon juice because I didn’t have any but it worked. I also sprinkled roasted black and white sesame seeds on top in addition to dark chocolate chunks to add more sesame flavor.

    Btw, I don’t have gluten sensitivity or allergies and I don’t follow a vegan diet, but I didn’t miss gluten or butter at all. I’ll definitely make these again very soon!

  3. I can’t begin to tell you how much I LOVE this recipe! Anything that I can just throw all of it in a blender and go – count me in! I found that for the “sesame seed paste” unless you want to link to a specific recipe for that, I ground up 1/4 black sesames with 2 TBS of agave (or may have used maple syrup) and that worked perfectly!!! My vegan choco chips work best folded in vs. on top as they can burn on top as I cook these in our toaster oven. In the toaster over, I cook at 350 for 5 mins and the rest at 300. LOVE THESE MUFFINS SO MUCH! 🙂

  4. The first recipe I tried from you and it was absolutely delicious and something different. They were moist but also fluffy and so rich in flavor. For everyone who loves sesame, you have to bake these. Thank you for a fuss free and yummy recipe! Can’t wait to try more of your recipes 😉

  5. Thank you for yet another amazing recipe!! My entire family loved these; perfectly sweet and the black sesame makes them exciting! I love your site sm 🙂

  6. I had extra black sesame powder at home and decided to look up what dessert I could use it for. I saw that Lisa had this recipe and I’ve been a fan of her other recipes as well so it was a no brainer for me to try this out 🙂

    It was so easy to bake and the muffins came out great! They’re the perfect mid-day snack when I’m craving something sweet. I’ll definitely be making these again. Thanks for the recipe Lisa!

  7. Thank you for this recipe, Lisa. It’s a winner! I recreated these banana and black sesame muffins but substituted the black sesame paste by combining ground black sesame with water (since I don’t have the paste). I realised when it was too late that I forgot to add the plant milk and guess what, the muffins still turned out good! I documented it on my youtube channel ( Thank you again for all your recipes!!

    1. Hi Sue! I’m so glad they still came out! They look delicious 🙂 If you could link the recipe below the video for credit that would be very much appreciated– thank you so much!

  8. Looked for many black sesame recipes and I’m so glad I stumbled upon this one. They came out so moist and I loved the black sesame and banana together. I made my own sesame paste for the recipe. Drizzled dark chocolate and chia seeds on top. Amazing. Definitely recommend.

    1. Thanks so much for trying this recipe Joyce! So happy to hear you enjoyed, love the addition of the chocolate I’ll def try that!!

        1. I haven’t tried but since we’re blending everything anyways, it should work! Use the same amount gram for gram 🙂