Name: Vegan Chocolate Tahini Muffins Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: 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 undeniably rich yet wholesome about these **Vegan Chocolate Tahini Muffins Recipe**—a perfect blend of deep, nutty tahini and smooth chocolate that feels like an indulgence without any guilt. Trust me, once you try them, you’ll want to make a batch every week.

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

I genuinely adore this Vegan Chocolate Tahini Muffins Recipe because it takes just a handful of simple ingredients and transforms them into moist, flavorful muffins that satisfy your sweet tooth and nourish your body.

Natural Sweetness: Sweetened with maple syrup, these muffins avoid refined sugar while still hitting that chocolate craving spot.
Unique Tahini Twist: Tahini adds a subtle, nutty depth that sets these muffins apart from your usual chocolate ones.
Gluten-Free & Vegan: Cassava flour makes these muffins approachable for gluten-free friends without compromising texture.
Quick & Easy: Ready in under 30 minutes—perfect for busy mornings or last-minute treats.

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

Every ingredient in this Vegan Chocolate Tahini Muffins Recipe has a role that ensures a perfect bake. I like to highlight how they interact—helping you shop and prep with confidence.

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 sesame seed paste brings a creamy, nutty richness and healthy fats that keep muffins moist.
Maple Syrup: Natural and flavorful sweetener that adds subtle caramel notes.
Vanilla Extract: Enhances the chocolate flavor and adds warmth.
Apple Cider Vinegar: Reacts with baking soda to help these muffins rise and stay fluffy.
Water (or plant-based milk): Adds moisture; I often use almond milk for extra creaminess.
Cassava Flour: A gluten-free alternative that provides a light, tender crumb.
Cacao Powder: The star chocolate ingredient—choose unsweetened for rich, deep flavor.
Baking Soda: The leavening agent that helps these muffins puff up nicely.
Salt: Balances sweetness and enhances other flavors.
Dark Chocolate Chips: Melty pockets of indulgence throughout each 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

These muffins are totally customizable, so I encourage you to play around with flavors and textures, making sure each batch feels just right for you.

Add Nuts or Seeds: I’ve tossed in chopped walnuts or pumpkin seeds for a satisfying crunch that complements the creamy tahini.
Swap Sweeteners: Feel free to try agave or coconut sugar if you want to experiment with different sweetness notes.
Use Different Plant Milks: Oat milk or soy milk work beautifully and can subtly shift the flavor profile.
Fruity Boost: Adding blueberries or raspberries creates a lovely tart contrast against the deep chocolate.

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

Step 1: Gather and Prep Your Ingredients

Before anything else, I like to get everything measured out and ready—this makes the assembly smooth and stress-free. Preheat your oven to 350°F and line your muffin tin with silicone liners (paper works, but silicone keeps the muffin shape better).

Step 2: Whisk Together the Wet Ingredients

In a large mixing bowl, combine the tahini, maple syrup, vanilla extract, apple cider vinegar, and water. Give it a good whisk until silky and smooth. This is where the magic starts—getting the base velvety helps the muffin texture later on.

Step 3: Stir in the Dry Ingredients

Next, sift in the cassava flour, cacao powder, baking soda, and salt directly into the wet mixture. Whisk gently until everything comes together—it’ll look thick, much like a brownie batter, which is perfect.

Step 4: Fold in the Chocolate Chips

With a spatula, fold in the dark chocolate chips. Since the batter is thick, the chips won’t sink to the bottom, so you’ll have chocolate in every bite. I love sneaking a few extra chips on top before baking for that gooey finish.

Step 5: Bake and Cool

Scoop the batter into your muffin liners, filling each about three-quarters full. Pop them into your preheated oven and bake for 20 to 25 minutes. You'll know they’re ready when a toothpick inserted comes out mostly clean but still moist. Let them cool for 5 minutes in the pan, then transfer to a cooling rack to finish.

Top Tip

When I first made this Vegan Chocolate Tahini Muffins Recipe, I learned how important measuring the flour by weight really is. It makes all the difference in texture, so don’t skip it!

Measure Cassava Flour by Weight: Scooping flour can pack it differently—using a kitchen scale guarantees perfect muffins each time.
Choose Quality Tahini: Use a smooth, well-stirred tahini (I prefer the kind with no added salt) so your muffins stay balanced and not too bitter.
Don’t Overmix: Stir the batter until just combined to avoid dense muffins.
Silicone Liners Save the Day: They keep muffins intact when cooling and are eco-friendly too!

How to Serve Vegan Chocolate Tahini Muffins Recipe

Vegan Chocolate Tahini Muffins - Serving Suggestion

Garnishes

I love topping these muffins with a light dusting of powdered sugar or some extra chocolate chips while still warm to impress guests. A drizzle of tahini or a swipe of almond butter makes them next-level tasty.

Side Dishes

Pairing these muffins with a fresh berry salad or a creamy coconut yogurt creates a delightful breakfast or snack combo. A hot cup of your favorite coffee or tea rounds it out beautifully.

Creative Ways to Present

For parties, I’ve arranged these muffins on a platter alongside bowls of fresh fruit, nuts, and vegan spreads, turning them into a charming dessert bar. You can also carefully slice mini muffins in half and fill them with whipped coconut cream for an elegant treat.

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container in the fridge—this helps them stay fresh and moist for up to a week. It’s perfect for breakfast on busy mornings or a quick snack on the go.

Freezing

These muffins freeze exceptionally well. I wrap them individually in parchment paper and stash them in a freezer bag. When you want one, just thaw at room temperature or pop it in the microwave for 20 seconds.

Reheating

To bring back that fresh-baked vibe, I like to warm my muffins in the oven at 300°F for about 5 minutes or use a microwave briefly. This melts the chocolate chips inside and revives tenderness amazingly.

Frequently Asked Questions:

Can I substitute cassava flour with another gluten-free flour?

While cassava flour works best in this Vegan Chocolate Tahini Muffins Recipe for a tender crumb and texture, you could try substituting with a blend of almond and coconut flour but expect a denser muffin. You may need to adjust liquid ratios accordingly.

Is it necessary to use apple cider vinegar?

Apple cider vinegar reacts with the baking soda to help leaven the muffins, providing a lighter texture. If you omit it, the muffins may turn out denser, so I recommend using it for best results.

Can I make these muffins nut-free?

Absolutely. This recipe is naturally nut-free since tahini comes from sesame seeds. Just be sure your chocolate chips and other ingredients are also nut-free to avoid cross-contamination.

How long do these muffins keep fresh?

Stored properly in an airtight container in the fridge, these Vegan Chocolate Tahini Muffins stay fresh for up to one week. For longer storage, freezing is your best bet without sacrificing quality.

Final Thoughts

This Vegan Chocolate Tahini Muffins Recipe has become my go-to for when I want a treat that’s both decadent and nourishing. The balance of flavors, ease of preparation, and that unique tahini touch make it something to share with friends or keep all to yourself. Give these a try—I promise they’ll become a favorite in your baking rotation, just like they are in mine.