Black Sesame Banana Muffins

By saltnpepperhere
March 29, 2018
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Author Notes: This one is my favorite twist on banana muffins. I am a die-hard fan of the distinctive flavor of black sesame seeds. In these muffins, I especially love how its earthy nuttiness balances the sweetness of the bananas. A liberal sprinkling of extra black sesame seeds and coarse sugar give the muffins delightfully crunchy tops, making them extra special.saltnpepperhere

Makes: 17 muffins

For the muffin batter:

  • 1/2 cup 1/2 C black sesame seeds
  • 1/2 cup mashed / pureed ripe bananas (about 4 large)
  • 1 1/2 cups unbleached all purpose flour
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup tightly packed dark brown sugar
  • 1/3 cup organic Greek yogurt
  • 1/4 cup unsalted organic butter (1/2 stick), room temp
  • 2 large eggs, yolks and whites separated

For topping the muffins:

  • 2 tablespoons whole black sesame seeds
  • 2 tablespoons coarse sugar such as turbanado
  1. Preheat oven to 400f. Grease or line a standard-sized muffin tin (or in my case, grease a mini cheesecake pan which yields a size between a mini muffin and a standard muffin).
  2. Place the black sesame seeds into the blender (or food processor) and pulse until a paste is acheived and there are no whole seeds visible. It took me about 20 pulses. Scrape out the paste and set aside. {see * note below regarding this step}
  3. *Note: I use a Vitamix blender with the smaller 'personal adaptor'. If you are using a full-sized blender or food processor and find that the seeds are not blending into a paste well, you may need more volume. Add another 1/2 cup more black sesame seeds to make a double batch i.e. total of 1 cup of seeds. The unused black sesame paste can be stored refrigerated or freezer in a tightly closed container for another batch of these muffins or something else like black sesame ice cream which is my fav!
  4. Using the same blender (or food processor), puree the bananas until smooth.
  5. In a large bowl, whisk the all purpose flour, baking soda and salt. In a stand mixer fitted with the paddle, beat the sugar, yogurt and room temperature butter until light and fluffy, about 4 minutes. Add the black sesame paste and beat another 1 or 2 minutes. Next add the egg yolks and beat to blend. On low speed, add the flour mixture until just combined. Finally add the banana puree and mix until combined. Scrape the batter out into the large bowl that held the flour mixture.
  6. Put the egg whites into the stand mixer bowl and whisk with the whisk attachment until they look like softly whipped cream with soft peaks, about 2 minutes on high speed. Scoop a third of the whipped whites into the batter and stir to loosen. Then gently fold in the remaining whipped whites, taking care not to deflate. Some wisps of white throughout the batter are ok.
  7. Fill the cavities of the muffin tin (or mini cheesecake pan) about 3/4 full. Sprinkle the tops with black sesame seeds and coarse sugar. Bake for about 12 minutes if you used a mini cheesecake pan like mine. Or else bake 18-20 minutes for standard sized muffins. In all cases, check with a tester inserted in the center which should emerge clean. Cool on wire rack a few minutes before taking the muffins out. Repeat with remaining batter.
  8. Enjoy! Preferably with a cup of coffee :)

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