Paleo Double Chocolate Muffins
Paleo
Nut-Free
Dairy-Free
Gluten-Free
Hello everyone! I hope you’re as excited for this recipe as I am. I haven’t done a lot of baking with tahini before, but these muffins turned out absolutely delicious, so I think that I’m hooked now! You can substitute the tahini for a nut butter if you like, but the tahini will keep it nut-free!
Things are about to get very busy for us, with school work picking up, work from our regular jobs, AND we are getting a puppy in February. So I’m looking for quick and easy recipes whereever possible! These muffins definitely fit the bill. They come together quickly, and are very easy to make!
They also aren’t too sweet. They have a small amount of coconut sugar in them, but they really have more of a dark chocolate flavor. If you aren’t someone who enjoys dark chocolate, I would just increase the coconut sugar from 1/3 of a cup to 1/2 a cup!
What do I need to make these paleo double chocolate muffins?
- Coconut flour
- Tapioca flour
- Baking powder
- Baking soda
- Sea salt
- Vanilla
- Coconut sugar
- Eggs
- Tahini
- Cocoa powder
- Dairy-free milk
- Coconut oil
- Chocolate chips or chunks
Servings:
10-12 muffins
Prep Time:
10 minutes
Cook Time:
20-25 minutes
Total Time:
30-35 minutes
Ingredients:
- 1/2 cup of coconut flour
- 2 tablespoons of tapioca flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup of cocoa powder
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla
- 1/4 cup tahini
- 1/3 cup coconut sugar
- 2 tablespoons of coconut oil, melted and cooled
- 1 cup of dairy-free milk – room temperature
- 1/2 cup chocolate chips
Instructions:
Step 1:
Preheat the oven to 350 degrees and line a muffin pan with liners and set aside
Step 2:
In a medium sized bowl, combine the coconut flour, tapioca flour, baking powder, baking soda, cocoa powder, and sea salt. Whisk to combine and set aside
Step 3:
In a large bowl, cream together the coconut sugar, tahini and melted coconut oil. Whisk in the eggs, vanilla and dairy-free milk one at a time, mixing well between each addition
Step 4:
Gradually whisk the dry ingredients into the wet ingredients until fully combined. Gently fold in the chocolate chips
Step 5:
Fill the wells of the muffin pan until almost completely filled. Place the muffin pan in the oven and bake for 20-25 minutes until a toothpick inserted into the center of the muffins, comes out clean
Step 6:
Allow the muffins to cool in the muffin pan for 5 minutes before carefully removing to a wire cooling rack to cool to room temperature
Step 7:
The muffins can be stored in an airtight container at room temperature for up to 5 days. Enjoy!
Notes:
- Muffins can also be frozen for up to 3-4 months
- Ghee or butter will work in place of coconut oil
- You can substitute the tahini for nut or seed butter and have similar results
- If you like a more sweet muffin, increase the coconut sugar from 1/3 cup to 1/2 cup
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