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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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Vegan Chocolate Tahini Muffins Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 10 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo, Vegan
- Diet: Vegan
Description
Delicious and nutritious Chocolate Tahini Muffins that are both paleo and vegan. These moist and rich muffins combine the creamy texture of tahini with the deep flavor of cacao powder, sweetened naturally with maple syrup. Perfect for a healthy snack or breakfast treat.
Ingredients
Wet Ingredients
- ½ cup tahini
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon 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 teaspoon baking soda
- ¼ teaspoon 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. Paper liners will work, but they don't fit snug on the muffins after they cool and tend to fan out.
- Mix Wet Ingredients: Combine the tahini, maple syrup, vanilla extract, apple cider vinegar, and water in a large mixing bowl. Whisk until you achieve a smooth mixture.
- Add Dry Ingredients: Add cassava flour, cacao powder, baking soda, and salt to the wet mixture. Whisk until the batter is smooth with no lumps.
- Fold in Chocolate Chips: Using a spatula, fold the chopped dark chocolate chips into the thick batter carefully to incorporate them evenly.
- Fill Muffin Pan: Scoop the muffin batter into the lined muffin pan, filling each slot about ¾ 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 comes out clean and muffins are set.
- Cool Muffins: Remove muffins from the oven and cool them for 5 minutes in the pan before transferring to a wire cooling rack to cool completely.
- Storage: Store the muffins in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- Measure ingredients by weight for best results, especially cassava flour, as different brands behave differently.
- Use Otto's Cassava Flour for consistent baking outcomes as recommended.
- This recipe has only been tested with cacao powder; substituting cocoa powder may alter the texture and flavor.
- Silicone muffin liners are preferred over paper liners for keeping muffins snug and uniform in shape.
- You can substitute water with plant-based milk to add extra moisture and creaminess.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
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