Description
Delicious and moist Chocolate Tahini Muffins that are paleo and vegan-friendly, made with wholesome ingredients like tahini, cassava flour, and cacao powder. These muffins are naturally sweetened with maple syrup and packed with chopped dark chocolate chips for a perfect chocolatey 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 Fahrenheit and line a muffin pan with silicone muffin liners. Paper liners can be used but may fan out after cooling.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the tahini, maple syrup, vanilla extract, apple cider vinegar, and water until the mixture is smooth.
- Add Dry Ingredients: Add cassava flour, cacao powder, baking soda, and salt to the wet mixture. Whisk everything until smooth and well combined.
- Fold in Chocolate Chips: Using a spatula, gently fold the chopped dark chocolate chips into the thick batter until evenly distributed.
- Fill Muffin Pan: Scoop the batter into the lined muffin pan, filling each slot about three-quarters full. This recipe yields approximately 10 muffins.
- Bake Muffins: Bake the muffins in the oven at 350 degrees Fahrenheit for 25 minutes until a toothpick inserted comes out clean and the tops are firm.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Storage: Store the cooled 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 baking performance.
- Substituting cacao powder with cocoa powder may alter the texture of the muffins.
- Use silicone liners for best muffin shape; paper liners tend to fan out after cooling.
- The batter will be thick; folding in chocolate chips gently prevents overmixing.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 11 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
