Description
Delicious and nutritious Chocolate Tahini Muffins that are paleo and vegan-friendly, made with wholesome ingredients like cassava flour, tahini, and cacao powder. These moist muffins are subtly sweetened with maple syrup and studded with dark chocolate chips, perfect for a guilt-free treat or breakfast option.
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
Additional
- 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 results. Paper liners can be used but they may fan out after cooling.
- Mix Wet Ingredients: In a large mixing bowl, combine the tahini, maple syrup, vanilla extract, apple cider vinegar, and water. Whisk together until the mixture is smooth and uniform.
- Add Dry Ingredients: Add the cassava flour, cacao powder, baking soda, and salt to the wet ingredients. Whisk everything together 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, ensuring even distribution.
- Fill Muffin Pan: Scoop the batter into the prepared muffin pan, filling each cup about ¾ full. This recipe yields approximately 10 muffins.
- Bake Muffins: Bake the muffins at 350 degrees F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Store: Store the muffins in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- Measure cassava flour and cacao powder by weight for best results as different brands vary in texture and moisture absorption.
- Using Otto’s Cassava Flour is recommended for consistent baking results.
- Substituting cacao powder with cocoa powder may alter the muffin texture.
- Silicone liners are preferred over paper liners because paper liners may not hold shape well after baking and cooling.
- This recipe is naturally paleo and vegan due to the choice of ingredients.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
