Description

These chocolate tahini muffins are rich and fluffy, made with a mixture of grain free flours and completely gluten free, paleo and vegan friendly.

Ingredients

Scale

1/2 cup tahini
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp apple cider vinegar
3/4 cup water (or plant based milk)
2/3 cup cassava flour (100g) spooned & leveled*
1/3 cup cacao powder (25g) spooned & leveled*
1/2 tsp baking soda
1/4 tsp salt
1/4 cup dark chocolate chips, chopped

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Instructions

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 (they tend to fan out).
Combine the tahini, maple syrup, vanilla, apple cider vinegar and water in a large mixing bowl. Whisk until smooth.
Add in the cassava flour, cacao powder, baking soda and salt. Whisk until smooth.
Fold the chocolate chips into the batter with a spatula (the batter will be quite thick).
Scoop the muffin batter into the lined muffin pan, filling each slot about 3/4 full. This recipe makes approximately 10 muffins.
Bake the muffins at 350 degrees for 20-25 minutes.
After baking, remove the muffins from the oven and cool them for 5 minutes in the pan, then transfer them to a wire cooling rack.
Best stored in an air tight container in the fridge, up to one week.

Notes

*For best results, please measure ingredients by weight, when given. Different brands of cassava flour can bake differently. I always use Otto's Cassava Flour in my baking and it's all I recommend. In addition, I have only tested this recipe with cacao powder. Substituting with cocoa powder may change the texture of the muffins.