These fluffy tahini muffins have a nutty undertone from creamy sesame seed paste along with the complex sweetness of maple. Choose your favourite blend of seeds to add into the batter and as a pretty garnish. They not only add flavour, but also a great texture.
What is Tahini?
Tahini is a delicious sesame paste that originated in the Middle East. The seeds get toasted and blended into a creamy paste. Tahini can also be prepared with untoasted seeds so you may find options for both toasted or untoasted versions at your grocery store. As well as whole-grain options that use unhulled sesame seeds.
Depending on your area, it is not always easy to find tahini in stores. Or it may be quite expensive. In that case, you may want to check out my recipe for homemade tahini. It is super quick and easy!
The uses for tahini are endless. In Middle Eastern cuisine, it is frequently enjoyed on its own as a dip. However, it is also a crucial part of dips like baba ghanoush and hummus or desserts like halva and cookies.
It also makes a wonderful addition to salad dressings either to dress hearty leaves like kale or use as a replacement to peanut butter in an Asian noodle salad. Moreover, try it on a buddha bowl with your favourite protein and veggies for a healthful addition. Tahini happens to be rich in several nutrients such as copper, iron, zinc, selenium, fiber, and phosphorus.
How to Make Tahini Muffins
These tahini muffins start out in a very similar way to my other coconut flour muffin recipes; simply preheat your oven to 375°F and line a muffin tin with parchment paper liners or silicone baking cups.
The silicone baking cups are wonderful if you would like something that is reusable. For disposable liners parchment works much better than paper liners. The latter tends to stick to coconut flour muffins a lot, and a significant amount of delicious muffin may get lost in the paper.
For your muffin tin, a standard metal 12-cup pan will be perfect, although you could use a silicone muffin pan as well. The texture will just end up a little different in a silicone pan.
Mixing the Batter
Like other muffin recipes, you whisk together the dry ingredients in a large bowl. Rather than all-purpose flour, some of the muffin ingredients are coconut flour, tapioca starch, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. I like to use a whisk here as it helps incorporate the ingredients together most evenly. Next, and in a separate bowl, you combine wet ingredients including the eggs, maple, tahini paste, coconut oil, and coconut milk until smooth. In place of the coconut milk, you could try almond milk, although I haven’t tested with this. Use a hand or stand mixer, or just whisk vigorously by hand.
Finally, you stir the wet ingredients into the dry ingredients until the mixture is just combined. Finally, fold in a blend of your favourite seeds. These can include pumpkin seeds, flax seeds, chia seeds, or sesame seeds. I really love the flavour and texture contrast of using a blend of all of these in the muffin batter. They add some contrasting colours as well.
Plus, the seed mix also makes a beautiful and delicious garnish on your muffins. Just sprinkle a few on top of each muffin before baking. Once baked, the seeds will have a toasted flavour, although toasted sesame seeds are a particularly great pairing to the tahini taste in the muffins.
However, if you would prefer to enjoy these muffins as a dessert, you may decide you would like to add chocolate chips. I strongly recommend dark chocolate or semi-sweet chocolate chips which will be able to hold up to the richness of the tahini.
Baking the Muffins
To bake this muffin recipe, place them in the oven for 15 to 18 minutes or until an inserted skewer comes out clean. To tell when the muffins have baked, you are looking for whether they are opaque on top rather than glossy and spring back when pressed with a finger.
Next, since the muffins will be delicate right out of the oven, I recommend you allow them to cool in the pan for a total time of 10 minutes. Don’t let them sit in the pan for much longer than that, though, as they will steam and not have as appealing of a texture. After the 10 minutes, you can gently remove them from the muffin pans and place them on a cooling rack to cool completely.
How to Enjoy Tahini Muffins
The healthy nature of these tahini muffins makes them an excellent breakfast. The coconut flour, tahini, and seeds are all high in fiber which means that the muffins should fill you up and hold you until lunchtime. If you are a sweet fan for breakfast, you can slice your muffin in half and spread it with some butter and honey or jam for some added decadence.
Other Tahini Recipes You’ll Love:
These fluffy tahini muffins have a nutty undertone from creamy sesame seed paste along with the complex sweetness of maple syrup. Choose your favourite blend of seeds to add into the batter and as a pretty garnish. They not only add flavour, but also an intriguing texture.
- 1/2 cup coconut flour
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 6 tablespoons maple syrup
- 1/4 cup tahini
- 1/4 cup coconut milk
- 1/4 cup coconut oil
- 1/2 cup seed mix like sesame, chia, pumpkin or flax*
- Preheat oven to 375° F. Line a muffin tin with parchment or silicone baking cups.
- In a bowl whisk together coconut flour, baking powder, baking soda, salt. In a separate bowl beat eggs, maple syrup, tahini, coconut oil, and coconut milk until combined.
- Add wet to dry mixture and stir until evenly incorporated. Stir in the seeds.
- Divide the batter into the prepared pan. Sprinkle each muffin with some extra seeds.
- Bake the Tahini muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
*for a sweeter muffin you can also use chocolate chips as add-in