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 so satisfying about waking up to the rich aroma of fresh-baked chocolate muffins with a unique, nutty twist. This Vegan Chocolate Tahini Muffins Recipe is a beautiful blend of deep chocolate flavors and creamy tahini that creates the perfect balance between indulgence and wholesome goodness.

The image shows seven dark brown chocolate muffins with a rough, cracked top texture. Six muffins are placed on a metal cooling rack, with one muffin lying on its side showing a ridged wrapper and soft inside. The muffins look dense and moist with some visible chunks of chocolate on top. The cooling rack sits on a white marbled surface scattered with small chocolate pieces and pale yellow flower petals. In the bottom left corner, there is a white bowl filled with dark chocolate chips. The lighting is natural, highlighting the rich color and texture of the muffins. 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 still remember the first time I tried baking with tahini in sweet treats—it was a revelation! This Vegan Chocolate Tahini Muffins Recipe brings those nutty, toasted sesame notes together with rich cacao in a way that's addictive but still wholesome. You don’t feel like you’re sacrificing flavor for health here.

Simple, wholesome ingredients: No complicated pantry staples, just everyday items that come together beautifully.
Moist and tender crumb: Tahini adds a subtle creaminess that keeps the muffins perfectly soft and satisfying.
Fudgy chocolate flavor: The cacao powder combined with chopped dark chocolate creates a deep chocolate punch in every bite.
Vegan and paleo friendly: Great for almost any dietary preference, making these muffins a guaranteed crowd-pleaser.

A close-up image of a woman's hand holding a small chocolate muffin with a bite taken out of it, showing a moist, dense, and crumbly deep brown inside texture. In the background, several whole chocolate muffins rest on a wire cooling rack, all with rough tops and dark brown color. To the side, there's a white bowl filled with dark chocolate chips, partly out of focus, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient has a job to do in this Vegan Chocolate Tahini Muffins Recipe, and they really shine together. Because some people might be new to cassava flour or tahini in baking, I'll share a few tips on why each makes a difference.

Flat lay of a small white ceramic bowl of creamy tahini paste, a small white bowl filled with rich amber maple syrup, a few whole brown vanilla beans beside a small white bowl of clear apple cider vinegar, a small white bowl of clear water, a small white bowl heaped with fine pale cassava flour, a small white bowl holding dark reddish-brown cacao powder, a tiny white bowl with fine white salt, a tiny white bowl with light beige baking soda powder, a small white bowl scattered with glossy dark chocolate chips, all arranged in perfect symmetry and balanced proportions, 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 butter gives the muffins their signature nutty depth and keeps the crumb moist without any dairy.
Maple syrup: A natural sweetener that adds subtle caramel undertones while keeping it refined sugar-free.
Vanilla extract: Enhances the chocolate flavor and rounds everything out.
Apple cider vinegar: Reacts with the baking soda to create lift and fluffiness in the muffins.
Water (or plant milk): I prefer oat milk for extra creaminess, but water works just fine.
Cassava flour: A paleo-approved alternative to wheat flour that creates a tender crumb; I always recommend weighing it for accuracy.
Cacao powder: This is your pure chocolate flavor powerhouse—make sure to use cacao, not cocoa, for the best texture.
Baking soda: The essential leavening agent that helps the muffins rise.
Salt: A pinch to balance and enhance the sweetness.
Dark chocolate chips: Adds melty pockets of rich chocolate throughout; I chop them up for better distribution.

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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

One of the best things about this Vegan Chocolate Tahini Muffins Recipe is its versatility. I often tweak it depending on what I have on hand or my mood. Don’t be afraid to experiment a little—you might find your own perfect twist!

Variation: I sometimes add a teaspoon of instant espresso powder—it amplifies the chocolate flavor beautifully without making the muffins taste like coffee.
Swap the chocolate: Use vegan white chocolate chips or even chopped nuts for a different texture and flavor experience.
Sweetener alternative: If maple syrup isn’t available, agave nectar or coconut sugar mixed with a little water can work as well.
Make it gluten-free: This recipe is naturally so, but just make sure your cassava flour brand is certified gluten-free to avoid contamination.

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

Step 1: Mix the wet ingredients first

Start by preheating your oven to 350°F and lining your muffin tin with silicone or paper liners (silicone gives the best shape post-bake). In a large bowl, whisk together the tahini, maple syrup, vanilla, apple cider vinegar, and water until the mixture is smooth and glossy. This part is important because you want the tahini fully incorporated to avoid any lumps in your batter.

Step 2: Add your dry ingredients

Next, sift or spoon in the cassava flour, cacao powder, baking soda, and salt right into the wet mix. Whisk everything together gently but thoroughly until you get a smooth, thick batter. It’ll be denser than typical muffin batter—that’s exactly how it should be.

Step 3: Fold in the chocolate chips

Using a spatula, fold the chopped dark chocolate chips into the batter carefully. You don’t want to overmix here because that can make the muffins tough. The chocolate adds those melty spots that bring so much joy in every bite.

Step 4: Bake until just perfect

Spoon the batter evenly into your muffin cups, filling each about three-quarters full. Pop the tray into your preheated oven and bake for 20-25 minutes. Start checking around 20 minutes by inserting a toothpick; it should come out mostly clean with a few moist crumbs attached. Overbaking dries them out, so keep an eye on them!

Step 5: Cool and enjoy

Once baked, let the muffins cool in the pan for 5 minutes—that makes it easier to remove them without breaking. Then transfer to a wire rack to cool completely if you can wait that long! I know it’s tempting to dive in straight away.

Top Tip

From baking these muffins over and over, I’ve picked up a few tricks to keep them moist and full of flavor. Here’s what’s helped me the most:

Precise flour measurement: Weigh your cassava flour instead of scooping—it makes a huge difference in texture.
Don’t skip vinegar: It might seem strange in a sweet recipe, but it activates the baking soda for a light, fluffy rise.
Use silicone liners if possible: These muffins spread out a bit as they cool, and the silicone helps maintain their shape beautifully.
Watch baking time closely: Even a few extra minutes can dry the crumb; start checking early and remove as soon as the toothpick test is good.

How to Serve Vegan Chocolate Tahini Muffins Recipe

vegan chocolate tahini muffins - Serving Suggestion

Garnishes

I love sprinkling a little flaky sea salt on top of the muffins right after baking to enhance that chocolate-tahini flavor combo. Sometimes I add a drizzle of melted vegan chocolate or a dusting of cacao powder for a fancier touch.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or a creamy chai latte for breakfast. For a brunch spread, I often serve them alongside fresh fruit slices or a dairy-free yogurt parfait.

Creative Ways to Present

For a special occasion, I’ve turned these muffins into a mini dessert setup by topping each with a swirl of coconut whipped cream and a few toasted sesame seeds—everyone always asks for the recipe after that!

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep these muffins stored in an airtight container in the fridge. They stay moist and delicious for up to one week—perfect for grabbing on busy mornings.

Freezing

I’ve frozen these muffins many times. Just wrap them individually in plastic wrap and store in a freezer-safe container or bag. They last up to 3 months and thaw quickly at room temperature or in the microwave.

Reheating

To bring leftovers back to life, I gently warm the muffins in the microwave for 15-20 seconds or pop them in the oven at 300°F for about 5 minutes. That way, the chocolate chips get melty again and it tastes freshly baked.

Frequently Asked Questions:

Can I substitute cassava flour with another flour?

Cassava flour has unique properties that make these muffins tender and moist. While almond or oat flour might work in a pinch, they will change the texture and may require adjusting the liquid amounts. For best results, stick with cassava flour if possible.

Why do you use apple cider vinegar in a sweet muffin recipe?

Apple cider vinegar reacts with the baking soda to create carbon dioxide bubbles, which help the muffins rise. It also balances the flavors, ensuring the muffins don’t taste too dense or heavy.

Can I use regular cocoa powder instead of cacao powder?

Cacao powder is less processed and retains more natural fats, which helps keep these muffins moist and rich. Using regular cocoa powder may alter the texture and make the muffins slightly drier or more bitter, so I recommend sticking to cacao for the best results.

How can I make these muffins nut-free?

Thankfully, this Vegan Chocolate Tahini Muffins Recipe is already nut-free since it uses tahini instead of nut butters. Just ensure your chocolate chips don’t contain any nut traces. These muffins are a great option for anyone avoiding nuts!

Final Thoughts

Honestly, this Vegan Chocolate Tahini Muffins Recipe has become my go-to when I want something that feels both indulgent and nourishing. It’s forgiving, approachable, and makes for an impressive snack or breakfast whenever you need a little chocolate boost without feeling guilty. I can’t wait for you to try it and make it your own—you might just love it as much as I do!