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.
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.
Notes
*for a sweeter muffin you can also use chocolate chips as add-in
Nutrition
Nutrition Facts
Tahini Muffins
Serving Size
1 muffin
Amount per Serving
Calories
188
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
35
%
Trans Fat
1
g
Cholesterol
55
mg
18
%
Sodium
129
mg
5
%
Potassium
146
mg
4
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
85
IU
2
%
Vitamin C
1
mg
1
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Tahini Muffins
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