Description
These Chocolate Tahini Muffins are a deliciously moist, paleo and vegan-friendly treat made with wholesome ingredients like cassava flour and tahini. Perfect for a healthy breakfast or snack, they combine rich cacao flavor with the subtle nuttiness of tahini and a hint of sweetness from maple syrup.
Ingredients
Scale
Wet Ingredients
- ½ cup tahini
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¾ cup water (or plant based milk)
Dry Ingredients
- ⅔ cup cassava flour (100g) spooned & leveled
- ⅓ cup cacao powder (25g) spooned & leveled
- ½ tsp baking soda
- ¼ tsp salt
Add-ins
- ¼ cup dark chocolate chips, chopped
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350 degrees F. Line a muffin pan with silicone muffin liners; paper liners can be used but may not fit snugly after cooling.
- Mix Wet Ingredients: In a large mixing bowl, combine tahini, maple syrup, vanilla extract, apple cider vinegar, and water. Whisk together until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the cassava flour, cacao powder, baking soda, and salt to the wet mixture. Whisk thoroughly until the batter is smooth and free of lumps.
- Fold in Chocolate Chips: Using a spatula, fold the chopped dark chocolate chips into the thick batter evenly.
- Fill Muffin Pan: Scoop the batter into the lined muffin pan, filling each slot about ¾ full. This recipe yields approximately 10 muffins.
- Bake Muffins: Bake in the preheated oven at 350 degrees F for 25 minutes until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins onto a wire cooling rack to cool completely.
- Storage: Store the cooled muffins in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- For best results, measure ingredients by weight when possible, especially cassava flour, as different brands can affect baking texture.
- This recipe has been tested only with cacao powder; substituting with cocoa powder may alter the texture of the muffins.
- Use silicone liners for better muffin shape retention; paper liners tend to fan out after cooling.
- Dark chocolate chips can be substituted with dairy-free or vegan chocolate chips to keep the recipe strictly vegan.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
