Description
Deliciously moist and rich Chocolate Tahini Muffins that are both paleo and vegan, made with wholesome ingredients like tahini, cassava flour, and cacao powder. These muffins have a hint of sweetness from maple syrup and a slight chocolatey crunch from dark chocolate chips, making them a perfect healthy treat or snack.
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 results; paper liners can be used but 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 thoroughly until the mixture is smooth and well combined.
- Add Dry Ingredients: Add cassava flour, cacao powder, baking soda, and salt to the wet ingredients. Whisk until the batter is smooth and free of lumps.
- Fold in Chocolate Chips: Use a spatula to fold the chopped dark chocolate chips gently into the thick batter to evenly distribute them.
- Fill Muffin Pan: Scoop the batter into the lined muffin pan, filling each slot about ¾ full. This amount should make approximately 10 muffins.
- Bake Muffins: Bake at 350 degrees F for 25 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool: Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Measure ingredients by weight when possible for best and consistent results, especially the cassava flour and cacao powder.
- Different brands of cassava flour can affect baking outcomes; Otto's Cassava Flour is recommended.
- Using cacao powder instead of cocoa powder is advised as substituting may affect texture.
- Store muffins in an airtight container in the refrigerator for up to one week to maintain freshness.
- Silicone muffin liners help muffins retain shape better than paper liners after cooling.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
