Name: Healthy Chocolate Tahini Muffins Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegan
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 wonderfully comforting about these **Healthy Chocolate Tahini Muffins Recipe**—moist, rich, and just the right balance of chocolatey goodness with a subtle nutty twist from the tahini. They're a perfect treat that feels indulgent yet nourishing, and believe me, once you make these, they’ll become a staple in your kitchen.

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 Healthy Chocolate Tahini Muffins Recipe
Top Tip
How to Serve Healthy Chocolate Tahini Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Chocolate Tahini Muffins Recipe

Why You'll Love This Recipe

I have to say, these muffins surprise a lot of people—using tahini instead of traditional butter or oil gives them an incredible moist texture and a slight earthiness that’s just beautiful. Plus, they're paleo and vegan, so they hit those health marks without ever feeling like a compromise.

Wholesome Ingredients: This recipe uses cassava flour and cacao powder for a grain-free, nutrient-dense muffin you can feel great about.
Simple Prep: You’ll love how just a handful of pantry staples come together effortlessly.
Moist & Flavorful: The tahini adds a unique richness that keeps these muffins tender and delicious.
Perfect for Any Time: Whether it’s breakfast, snack time, or a quick dessert, these muffins always hit the spot.

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 Healthy Chocolate Tahini Muffins Recipe plays a vital role in delivering flavor, texture, and that comforting vibe you’re looking for. Here’s why I picked each one and what you should know before you shop.

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 is the star and gives the muffins their moist, slightly nutty base—don’t swap it for peanut butter here unless you want a different flavor profile.
Maple syrup: A natural sweetener that keeps things wholesome and adds subtle caramel notes.
Vanilla extract: Enhances the chocolate flavor and brings warmth.
Apple cider vinegar: Helps lighten the batter and reacts with baking soda for a perfect rise.
Water or plant-based milk: Keeps the recipe vegan and adjustable for creaminess.
Cassava flour: A grain-free flour that provides great structure while keeping things gluten-free.
Cacao powder: Pure chocolate flavor without added sugars—choose a good quality one for best taste.
Baking soda: Gives lift and airiness to the muffins.
Salt: Balances sweetness and enhances all the flavors.
Dark chocolate chips: Adds melty pockets of indulgence in every bite.

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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 my favorite things about this Healthy Chocolate Tahini Muffins Recipe is how easy it is to personalize. I like to play with flavors and mix-ins depending on the season and mood—there’s tons of room to make these muffins your own.

Add nuts or seeds: I often sprinkle in chopped walnuts or pumpkin seeds for extra crunch and nutrients—it’s a game changer for texture.
Switch up the sweetener: Sometimes I swap maple syrup for date syrup or coconut nectar for a different sweetness tone.
Try fruit add-ins: Toss in some fresh or frozen raspberries to brighten the chocolate or swirl in mashed banana for extra moisture.
Spice it up: A pinch of cinnamon or chili powder adds warmth and a little kick that keeps things interesting.

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

Step 1: Prepping the Oven and Muffin Pan

I always start by preheating my oven to 350°F (175°C) and lining my muffin pan with silicone liners. Silicone is my favorite because the muffins pop right out without sticking, plus it’s reusable and eco-friendly. If you don’t have silicone, paper liners work fine—just be gentle when removing the muffins after baking so they don’t tear.

Step 2: Mixing the Wet Ingredients

In a large bowl, I whisk together the tahini, maple syrup, vanilla extract, apple cider vinegar, and water until it’s completely smooth. This part is key—you want a creamy base with no lumps because it helps the dry ingredients blend evenly later on.

Step 3: Adding the Dry Ingredients

Next, sift in the cassava flour, cacao powder, baking soda, and salt. Whisk everything together thoroughly until the batter looks smooth and uniform, almost like a thick chocolate pudding. The consistency will be denser than typical muffin batter, but that’s just how it should be.

Step 4: Folding in Chocolate Chips and Scooping

Gently fold in your chopped dark chocolate chips with a spatula—this keeps them from melting too early and gives you those wonderful bursts in the finished muffins. Then spoon the batter into your lined muffin cups, filling each about three-quarters full. This recipe makes roughly 10 muffins, perfect for sharing or keeping for a few days.

Step 5: Baking and Cooling

Bake them at 350°F for 20-25 minutes. I like to start checking around 20 minutes—you're looking for a slightly springy top and a toothpick that comes out mostly clean with just a few moist crumbs. Once ready, let them cool for 5 minutes in the pan before transferring to a wire rack. This cooling step helps them firm up nicely, so they’re easier to handle.

Top Tip

These tips come straight from my kitchen adventures, and they’ve helped make this Healthy Chocolate Tahini Muffins Recipe foolproof—so you can enjoy success every time.

Measure Cassava Flour by Weight: Cassava flour can vary between brands, so weighing it ensures your muffins won’t turn out too dry or crumbly like I found on my first tries.
Don’t Overmix: When you combine wet and dry ingredients, mix just until everything is combined to avoid tough muffins.
Use Good Quality Cacao Powder: It makes a noticeable difference in chocolate intensity and texture.
Cooling is Crucial: Muffins need a little time to set to avoid crumbling when you take them out.

How to Serve Healthy Chocolate Tahini Muffins Recipe

Chocolate Tahini Muffins - Serving Suggestion

Garnishes

I usually just leave these muffins as-is because their flavor stands out beautifully, but if I’m feeling fancy, a light dusting of powdered coconut sugar or a few toasted sesame seeds add a lovely touch that complements the tahini. A smear of almond butter or a drizzle of extra maple syrup on the side never hurts either.

Side Dishes

I like pairing these muffins with a cup of your favorite plant-based milk or a hot matcha latte to balance their rich chocolate notes. Fresh fruit on the side, like orange slices or berries, also brightens the whole experience perfectly.

Creative Ways to Present

For brunch or a special gathering, I arrange these muffins on a wooden board alongside jars of nut butters, fresh figs, and a pot of herbal tea. You can even slice the muffins in half, toast gently, and top with smashed avocado and cacao nibs to blend sweet with savory in a fun way.

Make Ahead and Storage

Storing Leftovers

Store them in an airtight container in the fridge—they keep wonderfully and stay moist for up to a week. I find that this keeps the chocolate chips nice and melty, too, while the muffins maintain their tender crumb.

Freezing

These muffins freeze really well! Just pop them into a zip-top bag or freezer-safe container and they’ll last for up to 3 months. When you’re ready, thaw overnight in the fridge or at room temperature for about an hour.

Reheating

I usually reheat in a toaster oven or conventional oven at 325°F for 5–7 minutes to regain that fresh-out-of-the-oven feel. Microwave works, too, but heats unevenly, so watch closely and warm in short bursts.

Frequently Asked Questions:

Are these muffins gluten-free?

Yes! Since this recipe uses cassava flour instead of wheat, it’s naturally gluten-free, which makes it great for those with gluten sensitivities or celiac disease.

Can I substitute tahini with another nut butter?

Tahini is unique in this recipe because it provides moisture and a subtle earthiness. You can experiment with almond or cashew butter, but the flavor and texture will change, so I recommend sticking with tahini for the classic results.

What can I use if I don’t have cassava flour?

Cassava flour is central for the right texture here, but if you must substitute, try almond flour or a blend of paleo flours, adjusting moisture as needed—though results may vary. I find cassava flour gives the best structure.

Can these muffins be made nut-free?

This recipe uses tahini, which comes from sesame seeds, so they are naturally nut-free if sesame is not considered a nut allergy for you. For those avoiding seeds too, consider testing with sunflower seed butter, but keep in mind the flavor and texture will differ.

Final Thoughts

These Healthy Chocolate Tahini Muffins Recipe are more than just a delicious baked good—they're a delightful way to enjoy chocolate with wholesome ingredients and minimal fuss. I’ve made these over and over, and whenever I share them, I get asked for the recipe. I hope you’ll feel the same joy baking and eating them as I do. So go ahead, give this recipe a try, and bake something that’s both guilt-free and comforting, just like a friend making you a special treat in their kitchen.