I’ve mentioned countless times before, how much I enjoy baking with tahini. I actually made this recipe for the first time in the middle of summer, when I was on a real tahini baking kick. I’m just sharing them now because I had so many other pumpkin/fall recipes I wanted to share first! This recipe is perfect for any time of year, because who doesn’t love a good muffin! They’re also perfect for meal prep, so you can have easy breakfasts and snacks all week long.

Also, who doesn’t love chocolate? I think muffins might be my favorite thing to bake/eat at home. They’re so easy, and always taste great. In this recipe, the tahini is mixed with maple syrup, cocoa powder, and vanilla. It’s the perfect addition to these simple muffins, that really takes them over the top!

What do you need to make these simple chocolate tahini swirl muffins?

• Almond flour – we always use Bob’s Redmill
• Tapioca flour – we use Bob’s Redmill
• Coconut flour – we use Bob’s Redmill
• Baking powder
• Baking soda
• Sea salt
• Eggs
• Dairy-free milk – we usually use cashew, oat, or coconut
• Coconut oil – we typically use Nutiva
• Coconut sugar – Everland’s is our go-to!
• Vanilla
• Tahini – we always get ours from Farm Boy! They have the best tahini, and it’s perfect for baking because it’s slightly runny
• Maple syrup – 100% honestly, we always use the Kirkland brand because you just cannot beat this deal for 100% pure maple syrup
• Cocoa powder – we love using Anthony’s

Looking for more tahini recipes?

• Chocolate pumpkin butter cups
• Easy no-bake chocolate tahini oat bars
• The best tahini chocolate chip cookies

Ingredients:

• Muffins:
  • 2 1/2 cups of almond flour
  • 3/4 cup of tapioca flour
  • 1 tablespoon of coconut flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 3 large eggs – room temperature
  • 1/2 cup dairy-free milk – room temperature if using coconut oil, as your ingredients might solidify
  • 6 tablespoons of coconut oil, ghee, or butter, melted
  • 1/2 cup of coconut sugar
  • 1 tablespoon of vanilla
• Swirl:
  • 1/2 cup of tahini
  • 1/4 cup of maple syrup
  • 1/4 cup of cocoa powder
  • 1 teaspoon of vanilla

Instructions:

Step 1:

Preheat the oven to 425 degrees, and line a muffin pan with liners or grease with coconut oil. Set aside.

Step 2:

In a small bowl, mix together all of the ingredients for the tahini swirl. Set aside.

Step 3:

In a large bowl, mix together all of the dry ingredients (almond flour, tapioca flour, coconut flour, baking powder, baking soda, and sea salt) and set aside.

Step 4:

In another bowl, whisk together the coconut sugar and eggs. Whisk in the coconut oil, milk, and vanilla. Pour the wet ingredients over the dry ingredients and mix until they are just incorporated.

Step 5:

Fill all of the muffin wells half way with the muffin batter. Add half of the tahini mixture to each of the muffin wells and swirl with a toothpick or butter knife. Pour the remaining muffin batter into the muffin wells, and top with the remaining tahini mixture, again swirling with a toothpick or butter knife.

Step 6:

Bake the muffins at 425 degrees for 5 minutes, and then reduce the oven temperature to 350 degrees. Bake for another 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the pan for 5-10 minutes before removing to a wire cooling wrack to cool completely to room temperature. Enjoy!

Notes:

1. The muffins can be stored at room temperature for up to a week, or frozen for up to 3 months!

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