There's something so luscious about the combination of rich chocolate and nutty tahini in these treats. The Vegan Chocolate Tahini Muffins Recipe isn’t just a dessert; it's a surprisingly moist, perfectly balanced snack that’s as wholesome as it is indulgent. Trust me, these muffins will change the way you think about vegan baking!
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Why You'll Love This Recipe
I adore this Vegan Chocolate Tahini Muffins Recipe because it marries the creaminess of tahini with the deep flavor of cacao in a way that's both nourishing and decadent. It's an easy recipe that feels special without a fuss.
- Unexpected Flavor Fusion: The tahini adds a subtle, nutty depth that complements the chocolate rather than competing with it.
- Vegan and Paleo Friendly: It works for many dietary preferences, so you can share it without worry.
- Simple Ingredients: No complicated pantry items here, just wholesome basics you may already have.
- Moist and Tender Texture: These muffins never feel dry or heavy, thanks to the cassava flour and tahini fat content.
Ingredients & Why They Work
Each ingredient in this Vegan Chocolate Tahini Muffins Recipe plays an important role in flavor and texture. Here’s why I love using them together and how you can pick the best versions for your batch.
- Tahini: It brings a creamy texture and subtle sesame flavor that enriches the muffins without overpowering the chocolate.
- Maple syrup: A natural sweetener that adds gentle sweetness and moisture, balancing the bittersweet cacao.
- Vanilla extract: Enhances the chocolate flavor and adds warm aromatic notes—don't skip it!
- Apple cider vinegar: Reacts with baking soda to help the muffins rise and adds a slight brightness that cuts through richness.
- Water or plant-based milk: Used to thin the batter; plant milk adds extra creaminess if you prefer.
- Cassava flour: A paleo-friendly flour that gives these muffins a tender crumb, just make sure to measure it by weight for best results.
- Cacao powder: Use pure cacao for a deep, complex chocolate flavor; it’s less sweet than cocoa powder.
- Baking soda: The leavening agent that gives lift and fluffiness to these muffins.
- Salt: Balances the sweetness and enhances the chocolate’s richness.
- Dark chocolate chips: These pockets of melty chocolate make the muffins extra indulgent.
Make It Your Way
I love playing around with this Vegan Chocolate Tahini Muffins Recipe by adding a few mix-ins or using different flavor extracts to match my mood. These muffins are a wonderful canvas for your creativity.
- Variation: Sometimes I toss in chopped toasted walnuts or pecans for a delightful crunch — it adds a lovely texture contrast that pairs beautifully with tahini’s smoothness.
- Spices: Adding a pinch of cinnamon or chili powder can transform the flavor profile into something really exciting.
- Sweetener swap: Feel free to experiment with agave syrup or date syrup instead of maple syrup; I found maple gives the best flavor balance, though.
- Chocolate type: Using dairy-free white chocolate chips or even chopped vegan caramel can create a fun twist.
Step-by-Step: How I Make Vegan Chocolate Tahini Muffins Recipe
Step 1: Prep and Mix the Wet Ingredients
First things first, preheat your oven to 350°F and line a muffin tin with silicone liners — they hug the muffins nicely, preventing that annoying paper liner flare. Now, grab a large bowl and whisk together the tahini, maple syrup, vanilla extract, apple cider vinegar, and water. Imagine that smooth, glossy batter that smells like chocolate heaven as you mix—such a satisfying moment in the kitchen!
Step 2: Add Dry Ingredients and Make the Batter
Next, sift or spoon in the cassava flour, cacao powder, baking soda, and salt. Whisk everything until it’s perfectly smooth. You want the batter thick but not dry — cassava flour can vary, so feel the texture and add a teaspoon of water if it seems too stiff. This step took me some trial and error, so don’t hesitate to adjust a bit!
Step 3: Fold in Chocolate Chips and Portion
Using a spatula, gently fold in the chopped dark chocolate chips. This creates little melty pockets of chocolate that make these muffins addictive. Then, scoop about ¾ full into each muffin liner — the batter is thick, so I found using an ice cream scoop speeds this up and keeps portions even.
Step 4: Bake and Cool
Bake them at 350°F for 20 to 25 minutes. I like to check from 20 minutes onwards—insert a toothpick, and if it comes out mostly clean (a few crumbs are okay), they're done. Let them cool for about 5 minutes in the pan so they set up nicely, then transfer to a wire rack to cool completely without sweating.
Top Tip
Throughout my time baking this recipe, I learned that small tweaks hugely impact your final muffins, so here are the best tips I can share:
- Precise Flour Measurement: Weigh your cassava flour rather than guessing—it keeps your muffins from becoming dense or crumbly.
- Don't Overmix: Mixing the batter until just combined keeps your muffins tender and light.
- Use Silicone Liners: Trust me, they help retain muffin shape and prevent paper liners from peeling away as the muffins cool.
- Check Early: Remember ovens vary; start checking your muffins a few minutes before the timer goes off to avoid overbaking dry muffins.
How to Serve Vegan Chocolate Tahini Muffins Recipe
Garnishes
I like sprinkling a pinch of flaky sea salt on top before baking to heighten the chocolate flavor, or dusting lightly with powdered sugar right before serving. Sometimes, a smear of almond butter or a drizzle of tahini mixed with maple syrup adds a lovely, creamy touch.
Side Dishes
These muffins pair wonderfully with a steaming cup of chai latte or your favorite plant-based coffee drink. For breakfast, serve alongside a bowl of fresh berries or vegan yogurt to complement the richness.
Creative Ways to Present
For gift-giving or brunches, I’ve arranged these muffins on a wooden tray with edible flowers and a small pot of tahini for dipping — it looks impressive and invites guests to savor the nutty flavor more deeply. Wrapping individual muffins in parchment with twine makes for a sweet homemade treat, too.
Make Ahead and Storage
Storing Leftovers
I keep leftover muffins in an airtight container in the fridge, and they stay moist and tasty for up to a week. Just make sure they’ve cooled completely before storing, or they can get a bit soggy.
Freezing
Freezing works brilliantly with this Vegan Chocolate Tahini Muffins Recipe. I usually freeze them individually wrapped in plastic wrap then pop them into a freezer bag. They thaw in under an hour at room temperature, perfect for a last-minute snack.
Reheating
I reheat them gently in a toaster oven or microwave for about 15-20 seconds to bring back that fresh-from-the-oven softness without drying them out. Adding a tiny drizzle of maple syrup before reheating gives an extra layer of sweetness.
Frequently Asked Questions:
Cassava flour has a unique texture and moisture content that works particularly well in this recipe. Substituting it with other gluten-free flours like almond or coconut flour can change the texture drastically and may require adjustments to liquid ingredients and baking time. If you must substitute, I recommend experimenting cautiously or sticking with cassava for best results.
The tahini lends a subtle, nutty background flavor that complements the chocolate rather than overpowering it. If you’re new to tahini, rest assured the taste is mellow and blends in beautifully, enhancing the overall richness of the muffins.
This recipe specifically calls for cacao powder for its deeper flavor and less processed nature. Using cocoa powder might result in a slightly different texture and sweeter flavor, so if you choose to substitute, consider reducing other sweeteners and watch your muffins for doneness carefully.
Make sure not to overbake the muffins—you want to remove them from the oven as soon as a toothpick comes out mostly clean. Also, use the correct flour measurement by weight, don’t skip the tahini (which adds fat and moisture), and store muffins airtight once cooled to preserve their tenderness.
Final Thoughts
This Vegan Chocolate Tahini Muffins Recipe has become a favorite in my kitchen because it’s both comforting and surprisingly easy to make. I love how each bite offers a little surprise — rich chocolate, a subtle nutty twist, and that tender crumb that keeps me coming back for more. I can’t recommend you try making these enough; consider it your new go-to vegan muffin for every occasion!
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Vegan Chocolate Tahini Muffins Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 10 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo
- Diet: Vegan
Description
Delight in these Paleo and Vegan Chocolate Tahini Muffins, packed with rich cacao and wholesome cassava flour, sweetened naturally with maple syrup. Moist, fluffy, and nutty, these muffins make a perfect healthy treat for breakfast or snack time.
Ingredients
Wet Ingredients
- ½ cup tahini
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon 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 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ¼ cup dark chocolate chips, chopped
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and 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, whisk together tahini, maple syrup, vanilla extract, apple cider vinegar, and water until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually whisk in cassava flour, cacao powder, baking soda, and salt until batter becomes smooth and uniform.
- Fold in Chocolate Chips: Using a spatula, gently fold the chopped dark chocolate chips into the thick batter.
- Portion Batter: Scoop the muffin batter into the lined muffin pan slots, filling each about ¾ full. This recipe yields approximately 10 muffins.
- Bake Muffins: Bake the muffins in the preheated oven at 350 degrees F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove muffins from oven and allow them to cool in the pan for 5 minutes before transferring 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 by weight for best results, as different brands can vary in texture and absorption; Otto's Cassava Flour is recommended.
- This recipe is tested with cacao powder; substituting with cocoa powder might alter the muffin texture.
- Silicone muffin liners provide the best fit and prevent paper liners from fanning out after cooling.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
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