Step 1

Preheat your oven to 425°F (220°C).

Step 2

Line muffin tin with paper liners or lightly spray with non-stick spray.

Step 3

In a medium bowl whisk flour, baking powder, baking soda, and salt.

Step 4

Add butter, tahini, and brown sugar into a large bowl. Using an electric mixer beat until creamy, 3-4 minutes. Add in eggs, one at a time, beating well after each addition. Beat in vanilla, mashed bananas, and sour cream.

Step 5

Mix in dry ingredients just until incorporated. Do not overmix. Fold in chocolate chips.

Step 6

Divide batter evenly between 12 muffin tins.

Step 7

Add a few chocolate chips on top and sprinkle with sesame seeds, if desired.

Step 8

Bake at 425 °F (220°C) for 5 minutes, then reduce the temperature to 350°F (180 °C) and bake for additional 15-18 minutes. Test doneness with a toothpick.

Step 9

Allow to cool in the tin for a couple of minutes then transfer to a wire rack until ready to serve.