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!
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.
How to Make Black Sesame Muffins
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.
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
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.
More Flourless Muffins to Try
- Healthy Chocolate Banana Blender Muffins (v, gf, of, rsf)
- Flourless Zucchini Muffins (v, gf, of, rsf)
- Blender Banana Muffins (v, gf, of, rsf)
- 1-Bowl Chocolate Chip Tahini Muffins (v, gf, of, rsf)
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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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!
- 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)
- Preheat oven to 425 F. Line 6 muffin cups with liners or grease with oil spray.
- 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.
- Divide the batter between 6 muffin cups (about 80-85g per muffin). Top with chocolate chips if desired.
- 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 Equipment: high speed blender, spatula, 6 cup muffin tin, muffin liners
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without chocolate chips.
- 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
Keywords: vegan oat flour muffins, black sesame muffins, tahini muffins, gluten free tahini muffins, blender muffins
SAVE IT FOR LATER! ↓
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