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
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. 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
