Paleo Chocolate Muffins With Tahini
These Paleo Chocolate Muffins With Tahini are rich, moist, and subtly nutty! Perfectly healthy, gluten-free, and packed with wholesome ingredients for any time of day.
Equipment
- Mixing Bowls
- Whisk
- Muffin Tin
- Parchment paper or muffin liners
- Measuring cups and spoons
Ingredients
- 4 large eggs
- 2 large egg yolks
- 1/3 cup tahini paste
- 1/2 cup + 2 tablespoons pure maple syrup
- 1/2 tablespoon pure vanilla extract
- 1/2 cup coconut flour sifted
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 tablespoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
- Line your muffin tin with parchment paper or muffin liners. This not only helps with easy removal but also keeps your muffins intact.
- In a large mixing bowl, whisk together the 4 large eggs and 2 large egg yolks until well combined. Add the 1/3 cup tahini paste, 1/2 cup + 2 tablespoons pure maple syrup, and 1/2 tablespoon pure vanilla extract. Whisk until the mixture is smooth and creamy.
- In a separate bowl, sift together 1/2 cup coconut flour, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, and 1/2 tablespoon baking powder to aerate and remove lumps.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing; a few lumps are fine.
- Using a ladle or spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove muffins from oven and allow to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Sifting coconut flour and cocoa powder prevents clumps and ensures a smooth batter.
- Do not overmix the batter to keep muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to a week; freeze for up to 2 months.