Name: Vegan Chocolate Tahini Muffins Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegan 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 delightfully rich about a muffin that’s both chocolaty and a little nutty, isn’t there? These Vegan Chocolate Tahini Muffins Recipe have a unique twist with tahini that adds this lovely depth and creamy texture. Trust me, they’re worth every bite and surprisingly easy to whip up anytime you’re in the mood for a cozy treat.

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

When I first tried making these muffins, I was blown away by how tahini, which you might usually think of in savory dishes, transformed these into something rich, moist, and deeply flavorful. It’s a game changer for vegan baking and perfect if you want muffins that stand out from the usual.

Unique Flavor: Tahini adds a subtle nutty richness that pairs beautifully with chocolate.
Vegan and Allergy-Friendly: Free from eggs and dairy, plus using cassava flour keeps it grain-free and paleo-friendly.
Quick and Simple: Minimal ingredients and prep time make it easy to throw together even on busy mornings.
Moist, Not Dry: The combination of tahini and apple cider vinegar keeps the muffins moist without heaviness.

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

Each ingredient in this Vegan Chocolate Tahini Muffins Recipe is thoughtfully chosen to build flavor, texture, and keep things healthy and vegan-friendly. Here’s a quick rundown of why these ingredients come together so nicely.

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: It lends a creamy, nutty taste and naturally moist texture that makes these muffins stand out.
Maple syrup: A natural sweetener that adds a subtle caramel note and balances tahini’s earthiness.
Vanilla extract: Gives those familiar warm, sweet undertones that complement the chocolate.
Apple cider vinegar: Reacts with baking soda to help the muffins rise and stay fluffy.
Water (or plant-based milk): Adds moisture and helps bind the batter together without dairy.
Cassava flour: A paleo-friendly flour that’s light and works well for baking with a slight chew.
Cacao powder: The star chocolate ingredient—pure, rich, and slightly bitter for depth.
Baking soda: The leavening agent that helps the muffins rise nicely.
Salt: Enhances all the sweet and savory flavors harmoniously.
Dark chocolate chips: Little pockets of melty goodness inside every muffin.

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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 mixing things up with these muffins! You can easily tweak the recipe to suit your taste or pantry. For example, I sometimes swap out the dark chocolate chips for chunks of fresh fruit or chopped nuts for a little crunch.

Variation: Trying swapping the cacao powder for a slightly sweeter raw cocoa powder—you might notice a lighter texture but still chocolaty goodness.
Dietary Modification: Use plant-based milk instead of water for extra richness if you prefer a creamier bite.
Seasonal Change: Add a teaspoon of orange zest or cinnamon to elevate these muffins during the colder months.

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

Step 1: Whisk Together the Wet Ingredients

Start by preheating your oven to 350°F (175°C). I like to line my muffin tin with flexible silicone liners because they hold the muffins snugly and make clean-up a breeze. In a large mixing bowl, whisk together the tahini, maple syrup, vanilla extract, apple cider vinegar, and water until everything blends smoothly and looks creamy. This base sets the tone for the softness of your muffins, so get it nice and smooth.

Step 2: Combine the Dry Ingredients

In a separate bowl, sift together the cassava flour, cacao powder, baking soda, and salt. Sifting helps avoid clumps—especially with cacao powder—and ensures your batter will be smooth and even. Then, gently whisk the dry ingredients into the wet mixture until the batter feels dense but lump-free. It’s a thick batter, so don’t worry if it seems heavier than traditional muffin batter.

Step 3: Fold in the Chocolate

Now the fun part—fold in those chopped dark chocolate chips with a spatula. Spread that chocolate love evenly through the batter for melty, indulgent bites inside every muffin. Resist the urge to overmix; just fold gently to keep the texture just right.

Step 4: Bake and Cool

Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full. Bake for 20–25 minutes at 350°F. You’ll know they’re done when a toothpick inserted into the center comes out with just a few moist crumbs attached—not wet batter. When they’re out of the oven, let them sit in the pan for five minutes before transferring to a wire rack to cool completely. This step really helps prevent the muffins from breaking apart.

Top Tip

Through my trial and error making these muffins, I learned a few tricks that make all the difference in your results. Here’s what I’ve discovered:

Use Accurate Measurements: Weighing your cassava flour and cacao powder yields consistent texture every time. Different brands vary a lot.
Don’t Skip the Vinegar: The apple cider vinegar reacts with baking soda to give these muffins their tender crumb and great rise.
Silicone Liners Rock: Compared to paper liners, silicone ones help keep the muffin shape better and are reusable — plus you’ll save money!
Fold Chocolate Chips Gently: Over-mixing can make the batter tough, so just fold until evenly combined.

How to Serve Vegan Chocolate Tahini Muffins Recipe

vegan chocolate muffins - Serving Suggestion

Garnishes

I often sprinkle a tiny pinch of flaky sea salt on the muffins right after they come out of the oven. It’s such a lovely contrast to the rich chocolate and tahini flavors. Another favorite of mine is a dusting of powdered sugar for a pretty, classic finish when I’m serving them for guests.

Side Dishes

These muffins go great with a hot cup of coffee or chai tea—my perfect weekend morning combo. If you want to turn it into a light brunch, pair them with fresh fruit salad or a bowl of coconut yogurt topped with berries for a refreshing counterpoint.

Creative Ways to Present

For birthdays or special occasions, I love placing muffins in a rustic wooden box lined with parchment, decorated with fresh flowers and sprigs of rosemary or mint. It makes a simple treat feel extra special and festive.

Make Ahead and Storage

Storing Leftovers

I keep leftover Vegan Chocolate Tahini Muffins in an airtight container in the fridge. They usually last me up to a week, but honestly, they rarely stick around that long! Cool completely before storing to maintain moisture and texture.

Freezing

These muffins freeze beautifully. I wrap each one individually in parchment paper and keep them in a resealable bag in the freezer for up to 3 months. When I want one, I just thaw it overnight in the fridge or let it sit on the counter for about 30 minutes.

Reheating

To enjoy leftovers warm, pop a muffin in the microwave for 20-30 seconds or gently heat in a toaster oven. This brings back that freshly baked softness and gooey chocolate feeling.

Frequently Asked Questions:

Can I substitute the cassava flour with another flour?

Cassava flour is key to the texture here because it behaves differently from regular flours—it's grain-free and has a unique chewiness. You can experiment with almond flour or oat flour, but expect a different texture and possibly some changes in rise and moisture. For best results, stick with cassava flour or try a paleo-approved blend.

What type of tahini works best for this recipe?

I recommend using a smooth, well-stirred tahini for this recipe. Tahinis with a very strong bitter note or overly oily texture can affect the taste and consistency of the muffins. I usually go for Middle Eastern style tahini because it has that perfect balance of richness without overpowering bitterness.

Can I make these muffins gluten-free?

Absolutely! This Vegan Chocolate Tahini Muffins Recipe is naturally gluten-free because it uses cassava flour, which contains no gluten. Just make sure your other ingredients, like baking soda and chocolate chips, are certified gluten-free if you have severe sensitivities.

How do I store and freshen up leftovers?

Store leftover muffins in an airtight container in the fridge for up to one week. To freshen them up, warm them briefly in the microwave or toaster oven; this reactivates the moisture and makes the chocolate chips melty again.

Final Thoughts

This Vegan Chocolate Tahini Muffins Recipe quickly became one of my favorite go-to treats because it’s indulgent yet wholesome. They sneak in a bit of nutritious tahini while still feeling like a sweet reward. Whether you’re new to vegan baking or a seasoned pro, these muffins are a joyful, satisfying way to treat yourself or loved ones. Give this recipe a try and see how tahini takes your chocolate muffins to the next level—you won’t regret it!