Description
Delicious and easy-to-make Chocolate Tahini Muffins that are both paleo and vegan. These moist and rich muffins combine the nutty flavor of tahini with cacao and sweet maple syrup for a perfect healthy treat.
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 Oven: Preheat your oven to 350 degrees F and line a muffin pan with silicone muffin liners for best results, or paper liners if preferred.
- 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 incorporated.
- Add Dry Ingredients: Add cassava flour, cacao powder, baking soda, and salt to the wet mixture. Whisk until the batter is smooth and uniform in texture.
- Fold in Chocolate Chips: Using a spatula, gently fold chopped dark chocolate chips into the thick batter to distribute them evenly.
- Fill Muffin Pan: Scoop the batter into the prepared muffin pan, filling each slot about three-quarters full. This recipe yields approximately 10 muffins.
- Bake Muffins: Bake in the preheated oven at 350 degrees F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove from oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them onto a wire cooling rack to cool completely.
- Storage: Store muffins in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- Measure ingredients by weight for best accuracy, especially cassava flour and cacao powder.
- Use Otto’s Cassava Flour for reliable baking results as different brands may cause variations.
- Only tested with cacao powder; substituting with cocoa powder may affect texture.
- Silicone liners are recommended as paper liners can fan out after cooling.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
