Description
Delicious and healthy Chocolate Tahini Muffins that are paleo and vegan-friendly, featuring the rich nutty flavor of tahini combined with cacao and sweetened naturally with maple syrup.
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. Line a muffin pan with silicone muffin liners for best fit, or paper liners as an alternative, though paper liners tend to fan out after cooling.
- Mix Wet Ingredients: In a large mixing bowl, combine the tahini, maple syrup, vanilla extract, apple cider vinegar, and water or plant-based milk. Whisk until the mixture is completely smooth.
- Add Dry Ingredients: Add the cassava flour, cacao powder, baking soda, and salt to the wet mixture. Whisk thoroughly until the batter is smooth and well combined.
- Fold in Chocolate Chips: Using a spatula, gently fold the chopped dark chocolate chips into the thick batter to evenly distribute.
- Fill Muffin Pan: Scoop the batter into the lined muffin pan, filling each muffin slot about three-quarters full. This recipe makes approximately 10 muffins.
- Bake Muffins: Bake in the preheated oven at 350 degrees F for 25 minutes until a toothpick inserted in the center comes out clean and muffins are set.
- Cool Muffins: Remove muffins from the oven and let them cool for 5 minutes in the pan. Then transfer muffins to a wire rack to cool completely.
- Store Properly: Store muffins in an airtight container in the refrigerator. They will keep fresh for up to one week.
Notes
- Measure ingredients by weight when specified for best results, especially the cassava flour, as different brands can yield varying textures.
- Using Otto's Cassava Flour is recommended for consistency and quality.
- The recipe is tested with cacao powder; substituting cocoa powder may affect muffin texture.
- Silicone liners are preferred over paper liners to avoid muffins fanning out after baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
