Name: Vegan Chocolate Tahini Muffins Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Paleo
Ingredients: ½ cup tahini; ¼ cup maple syrup; 1 tsp vanilla extract; 1 tsp apple cider vinegar; ¾ cup water (or plant based milk); ⅔ cup cassava flour (100g) spooned & leveled; ⅓ cup cacao powder (25g) spooned & leveled; ½ tsp baking soda; ¼ tsp salt; ¼ cup dark chocolate chips, chopped

There's something irresistibly rich about the blend of creamy tahini and luscious chocolate in these muffins. This Vegan Chocolate Tahini Muffins Recipe is my go-to when I want a tender, moist treat that’s surprisingly simple to whip up and really stands out with its nutty depth.

The image shows seven dark brown chocolate muffins on a metal cooling rack placed on a white marbled surface. The muffins have rough, cracked tops with visible chocolate pieces melted inside. One muffin is on its side, showing the textured base. Around the rack, there are small chocolate chunks and some light yellow flower petals scattered. A white bowl partially filled with chocolate pieces is visible in the bottom left corner. The overall look is rich and homemade, with a slightly rustic texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Chocolate Tahini Muffins Recipe
Top Tip
How to Serve Vegan Chocolate Tahini Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Chocolate Tahini Muffins Recipe

Why You'll Love This Recipe

I can’t stress enough how much I enjoy these vegan chocolate tahini muffins—not just because they’re dairy and gluten-free, but because they manage to be indulgent without being heavy. Every bite is like a little celebration of flavors and textures.

Unique flavor combo: The tahini adds a subtle, nutty richness that elevates the chocolate beyond your usual muffin.
Simple ingredients: You probably have most of these pantry staples already, which means no extra grocery trips.
Perfect texture: Moist yet fluffy, with melty dark chocolate bits that just make you smile.
Great for vegans and paleo eaters: This recipe ticks off so many dietary boxes while tasting like a treat.

A close-up of a woman's hand holding a small, round chocolate muffin with a moist, dense texture. The muffin is dark brown with a slightly cracked surface, showing a soft, crumbly inside with tiny holes and chocolate bits. In the background, several more muffins sit on a wire rack, and a white bowl with chocolate pieces is partially visible on a white marbled surface. Crumbs are scattered on the surface around the bowl and rack photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is in how these ingredients come together—each one contributes to the moistness, rise, and flavor in a way that creates a balanced, delicious muffin without eggs or dairy. Here’s a quick breakdown of why each ingredient is crucial.

Flat lay of a small mound of smooth, creamy tahini paste, a small white bowl filled with golden maple syrup, a few fresh vanilla beans loosely arranged, a small white bowl with pale amber apple cider vinegar, a small white bowl of clear water, a neat pile of fine, light beige cassava flour, a small heap of rich dark brown cacao powder, a small pinch of fine white salt, a small pinch of light brown baking soda powder, and a handful of glossy chopped dark chocolate pieces, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Tahini: This sesame seed paste adds creaminess and a subtle savory note that pairs wonderfully with chocolate.
Maple syrup: A natural sweetener that also keeps the muffins moist and tender.
Vanilla extract: Boosts flavor depth and aromas, rounding out the chocolate and tahini.
Apple cider vinegar: Reacts with baking soda to give the muffins a light, fluffy texture.
Water (or plant-based milk): Hydrates the dry ingredients and completes the batter’s consistency.
Cassava flour: A paleo-friendly flour that gives these muffins a great crumb without gluten’s chewiness. Measuring it by weight is key for consistent results.
Cacao powder: Provides rich chocolate flavor—use quality cacao for best taste.
Baking soda: Leavens the muffins gently.
Salt: Balances sweetness and enhances all the other flavors.
Dark chocolate chips: The melty pockets of chocolate steal the show in every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch up the chocolate chips with chunks of my favorite dark chocolate bar or toss in some chopped nuts for a bit of crunch—it's so easy to personalize. You’ll find that this recipe is forgiving and flexible enough to handle your tweaks gracefully.

Variation: Adding a sprinkle of sea salt on top before baking gives a beautiful sweet-salty contrast that I adore.
Seasonal: You could fold in fresh or frozen raspberries for a fruity twist that brightens the flavor.
Diet-friendly: Using your preferred plant milk instead of water makes the muffins richer if you want extra creaminess.

Step-by-Step: How I Make Vegan Chocolate Tahini Muffins Recipe

Step 1: Prepping the base

Start by preheating your oven to 350°F and lining your muffin tin with silicone muffin liners. I prefer silicone over paper because paper liners tend to spread and lose their shape after the muffins cool—that’s just a personal pet peeve! In a large bowl, whisk together tahini, maple syrup, vanilla extract, apple cider vinegar, and water until you have a smooth, creamy blend. This ensures the sweetness and tang are evenly distributed.

Step 2: Mixing dry ingredients in

Next, whisk in the cassava flour, cacao powder, baking soda, and salt. The batter will become quite thick—that’s perfectly normal. Be sure to spoon and level your cassava and cacao powders for consistent texture, as too much flour can make the muffins dense.

Step 3: The chocolate magic

Fold in the dark chocolate chips gently with a spatula, making sure they’re evenly spread without overmixing. That final step adds those sweet melty pockets we all love.

Step 4: Baking and cooling

Scoop the batter into your lined muffin pan, filling each cup about three quarters full. Bake for 20–25 minutes until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Once baked, let the muffins rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Trust me, this little cooling step makes them easier to handle and helps maintain their moisture.

Top Tip

Over the years making this Vegan Chocolate Tahini Muffins Recipe, I've learned some key tricks that will save you frustration and deliver perfect muffins every time.

Measuring flour by weight: Cassava flour varies by brand, so using a kitchen scale to measure 100 grams ensures your muffins don’t turn out gummy or dense.
Don't overmix: Once you add the dry ingredients, mix just enough to combine — overmixing can cause a tough crumb.
Use silicone liners: They help muffins keep their perfect shape and make cleanup a breeze.
Test doneness carefully: The toothpick might come out with a few moist crumbs—that’s normal and preferred to keep moistness.

How to Serve Vegan Chocolate Tahini Muffins Recipe

Vegan Chocolate Tahini Muffins - Serving Suggestion

Garnishes

I usually dust mine lightly with powdered sugar or add a smear of almond butter on top for extra indulgence. Sometimes I sprinkle a few toasted sesame seeds to echo the tahini flavor — it’s a small touch that packs a punch.

Side Dishes

These muffins pair beautifully with a hot cup of oat milk latte or a chilled glass of almond milk. For brunch, serve alongside fresh fruit salad or a bowl of cinnamon-spiced oatmeal—it rounds out the meal perfectly.

Creative Ways to Present

For a party, I like to set up a muffin platter with an assortment of nut butters, fruit jams, and coconut whipped cream on the side to create a little DIY muffin bar. It’s such a crowd-pleaser and looks super inviting.

Make Ahead and Storage

Storing Leftovers

I store these muffins in an airtight container in the fridge, where they stay fresh and moist for up to a week. Sometimes I wrap each muffin individually in parchment paper to prevent them from sticking together.

Freezing

They freeze like a dream! I pop them in freezer-safe bags and they keep great for 2–3 months. To thaw, just leave them on the counter for an hour or so, or microwave for 20 seconds to wake them back up.

Reheating

For a quick warm-up, microwaving individually for 15-20 seconds restores that fresh-baked softness. I find reheating this way keeps the chocolate melty and the muffin tender without drying them out.

Frequently Asked Questions:

Can I substitute cassava flour with another flour?

While cassava flour gives this recipe its characteristic texture and is paleo-friendly, swapping it for gluten-free or almond flour may alter the moisture and structure. If using a different flour, expect some trial and error with baking times and texture.

What’s the role of apple cider vinegar in this recipe?

Apple cider vinegar reacts with baking soda to create lift and a lighter crumb since this recipe doesn't use eggs. It's a key ingredient to ensure your muffins aren’t dense or heavy.

Can I make these muffins without chocolate chips?

Absolutely! You can leave out the chocolate chips or replace them with chopped nuts, dried fruit, or seeds, depending on your preference. The muffins will still be moist and flavorful thanks to the tahini and cacao powder.

How do I ensure my muffins don't turn out dry?

Measure your cassava flour by weight to avoid adding too much, don’t overmix the batter, and keep an eye on baking time — remove when a toothpick comes out with moist crumbs. Also, allowing the muffins to cool properly helps maintain moisture.

Final Thoughts

This Vegan Chocolate Tahini Muffins Recipe has quickly become one of those recipes I turn to when I want something tasty, nourishing, and just a little bit special. They feel like a cozy hug in muffin form and I hope you’ll find the same joy baking and sharing them as I did creating the recipe. Give them a try—you might just end up making them over and over again like I do!