Instructions

• Preheat oven to 375°F. Line 10 muffin cups with paper liners.
• In a large bowl, whisk together 4 large eggs, 2 large egg yolks, 1/3 cup tahini paste, 1/2 cup + 2 tablespoons pure maple syrup, and 1/2 tablespoon pure vanilla extract until smooth and well combined.
• Add 1/2 cup sifted coconut flour, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, and 1/2 tablespoon baking powder to the bowl. Whisk until the batter is smooth and no dry streaks remain, scraping the bowl sides as needed.
• Divide the batter evenly among the 10 lined muffin cups, filling each about 3/4 full.
• Let the filled muffin tin sit for 5 minutes to allow the coconut flour to absorb the liquids.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 16–18 minutes.
• Remove the pan from the oven and let the muffins cool to room temperature in the pan. Then transfer the muffins to a wire rack to cool completely before serving.