Project Description

Bringing together chocolately goodness with the beautiful nutty flavor of tahini to make a match made in heaven.

OVERVIEW

Tahini is a secret baking ingredient that is underutilized. It offers a nuttiness that you don’t expect, and no, it doesn’t taste like straight sesame seeds. In cookies, it creates a beautiful chewiness, in these muffins, it makes for a perfectly moist texture with a rich flavor.

Did you know sesame seeds are an amazing source of calcium? They have even more calcium than all dairy products. They’re mighty little guys and when pureed, are turned into a butter that can be used in SO many dishes from savory to sweet.

When I was young, my dad used to make me eat tahini when I had the flu because it’s great for stomach absorption, I always hated it, but….now I love it! I hope you will too!

These muffins are gluten-free and naturally sweetened but you’d never know!!!

Please let me know if you try these amazing muffins! If you do, please be sure to snap a pic and tag me online so I can see how they turn out! Enjoy!

Chocolate Chip Tahini Muffins

Full Recipe

  • MAKES: 12 MUFFINS
  • TOTAL TIME: 30 MIN
INGREDIENTS

  • 1/2 cup tahini (sesame seeds should be the only ingredient)

  • 2 eggs

  • 1/3 cup maple syrup or coconut sugar or your go-to sweetener

  • 1 tsp pure vanilla extract

  • 2 cups oat flour (make your own by grinding down oats in a blender)

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp cardamom, optional

  • 1/2 tsp salt

  • 1/2 cup milk, I used coconut milk, any will work

  • 1/2 cup dark chocolate chips

INSTRUCTIONS

  • Preheat oven to 350. Lightly grease a muffin tin with oil or use muffin liners.

  • In a mixing bowl, add the tahini, eggs, and sweetener and use an electric hand mixer or a whisk to combine them until slightly fluffy.

  • In another bowl, whisk together the oat flour,  baking powder, baking soda, cinnamon, cardamom and salt. If you don’t have oat flour, you can make it using a blender, if not, all-purpose flour should work too. I usually add all the dry ingredients to a blender (when making the oat flour) to mix everything really well.

  • Gradually pour the dry ingredients into the wet and mix then pour in the milk to combine well but do not over mix! The oat flour will absorb the wet ingredients really quickly, so just make sure there aren’t any big clumps then fold in the chocolate chips, leaving some for putting on top.

  • Scoop the batter into the oiled muffin tin as evenly as you can. Add some more chocolate chips on top. Then place in oven and bake for 16-18 minutes.

  • Allow the muffins to cool before removing them from the tins or they could fall apart. Enjoy or store in an airtight container for up to 6 days. I think they are best warm with some butter 🙂