Description
These Chocolate Tahini Muffins are a delicious paleo and vegan treat, combining rich cacao flavor with the nutty depth of tahini. Moist and perfectly sweetened with maple syrup, they make a healthy snack or breakfast option that's free from gluten and dairy.
Ingredients
Scale
Main 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Line a muffin pan with silicone muffin liners for best results; paper liners can be used but may not fit snugly after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine tahini, maple syrup, vanilla extract, apple cider vinegar, and water or plant-based milk. Whisk until the mixture is smooth and well combined.
- Add Dry Ingredients: Add cassava flour, cacao powder, baking soda, and salt to the wet mixture. Whisk everything together until the batter is smooth and free of lumps.
- Fold in Chocolate Chips: Gently fold the chopped dark chocolate chips into the thick batter using a spatula, ensuring they are evenly distributed.
- Fill Muffin Pan: Scoop the batter into the lined muffin pan, filling each muffin cup about three-quarters full. This recipe makes approximately 10 muffins.
- Bake the Muffins: Bake the muffins at 350 degrees F for 25 minutes, until a toothpick inserted in the center comes out clean.
- Cool the Muffins: After baking, let the muffins cool for 5 minutes in the pan, then transfer them to a wire cooling rack to cool completely.
- Store Properly: Store the cooled muffins in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- For best accuracy and results, measure cassava flour and cacao powder by weight as different brands may vary in texture and baking performance.
- Only use cacao powder in this recipe; substituting with cocoa powder may alter texture and taste.
- Silicone muffin liners are recommended for a snug fit, but paper liners can be used if silicone isn't available.
- To make the recipe nut-free, ensure the tahini is pure sesame without cross-contamination.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
