Step 1

Preheat oven to 350°F and line a muffin tray with 11 liners.

Step 2

In a glass mixing cup, mix together milk and vinegar and set aside.

Step 3

In a medium mixing bowl, whisk together coconut flour, sweet rice flour, oat flour, baking powder, baking soda, and salt.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, mix together tahini, oil, banana, maple syrup, and vanilla until smooth. Add eggs and mix until just combined.

Step 5

With the mixer on low speed, add the dry ingredients in 2 parts, alternating with the milk. Fold in the chocolate chunks, reserving a few large chunks to put on top.

Step 6

Divide the batter evenly among 11 muffin cups. Press a few chunks into the top of each muffin and sprinkle with sesame seeds.

Step 7

Bake for 24-26 minutes, until lightly golden brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan before carefully transferring to a wire rack to cool until ready to serve.

Step 8

Serve warm or store in an airtight container for up to 3 days.