Name: Vegan Chocolate Tahini Muffins Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Paleo
Ingredients: ½ cup tahini; ¼ cup maple syrup; 1 tsp vanilla extract; 1 tsp apple cider vinegar; ¾ cup water (or plant based milk); ⅔ cup cassava flour (100g) spooned & leveled; ⅓ cup cacao powder (25g) spooned & leveled; ½ tsp baking soda; ¼ tsp salt; ¼ cup dark chocolate chips, chopped

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!

The image shows seven dark brown chocolate muffins on a metal cooling rack placed on a white marbled surface. The muffins have rough, cracked tops with visible chocolate pieces melted inside. One muffin is on its side, showing the textured base. Around the rack, there are small chocolate chunks and some light yellow flower petals scattered. A white bowl partially filled with chocolate pieces is visible in the bottom left corner. The overall look is rich and homemade, with a slightly rustic texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Chocolate Tahini Muffins Recipe
Top Tip
How to Serve Vegan Chocolate Tahini Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Chocolate Tahini Muffins Recipe

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.

A close-up of a woman's hand holding a small, round chocolate muffin with a moist, dense texture. The muffin is dark brown with a slightly cracked surface, showing a soft, crumbly inside with tiny holes and chocolate bits. In the background, several more muffins sit on a wire rack, and a white bowl with chocolate pieces is partially visible on a white marbled surface. Crumbs are scattered on the surface around the bowl and rack photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of smooth, creamy tahini paste, a small white bowl filled with golden maple syrup, a few fresh vanilla beans loosely arranged, a small white bowl with pale amber apple cider vinegar, a small white bowl of clear water, a neat pile of fine, light beige cassava flour, a small heap of rich dark brown cacao powder, a small pinch of fine white salt, a small pinch of light brown baking soda powder, and a handful of glossy chopped dark chocolate pieces, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Vegan Chocolate Tahini Muffins - Serving Suggestion

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:

Can I substitute cassava flour with another gluten-free flour?

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.

Is tahini flavor strong in these muffins?

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.

Can I use cocoa powder instead of cacao powder?

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.

How do I ensure my muffins stay moist?

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!