Think banana bread with way more attitude. Although it’s still relatively unknown as far as ancient grains go, einkorn flour is worth seeking out and experimenting with beyond these muffins. The nonhybridized wheat is also fast becoming popular for those with gluten sensitivity.
Position a rack in the center of the oven, and preheat to 375°F. Line a standard 12-cup muffin tin with paper or foil liners.
In a medium bowl, whisk together the flours, sesame seeds, baking powder, baking soda, and salt.
In a large bowl, beat the eggs and sugar using an electric mixer on medium-high speed until lightened and quadrupled in size, about 3 minutes. Beat the bananas, oil, and tahini into the egg mixture on medium-high until well combined, about 30 seconds more.
Add the dry ingredients, reserving the bowl, to the wet ingredients. Beat on low speed until just combined.
Remove 1-1/4 cups of the batter to the reserved bowl. Mix the cocoa powder into that reserved batter.
Using a cookie scoop or a measuring spoon, scoop 3 Tbs. of the original batter into each muffin cup. Top with a dollop of the chocolate batter, and use a kitchen knife or wooden skewer to swirl the two batters, swooping from bottom to top.
Bake until a toothpick inserted in the center of a muffin comes out clean, 17 to 20 minutes. Place a banana slice on top of each muffin, if using. Cool in tin on a wire rack 10 minutes. Serve warm or at room temperature.
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