Tahini Chocolate Chip Mini Muffins
Tahini Chocolate Chip Mini Muffins
Chocolate chip mini muffins you can feel really good about! Gluten, dairy and nut free - these delicious little munchkins star one of my favorite ingredients: tahini!
Ingredients
- 1 cup tahini
- 2 eggs
- ¼ cup sugar
- ¼ cup honey
- ½ cup coconut flour
- ½ cup Gluten Free all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup vegan Enjoy Life chocolate chunks, divided in half
Directions
- Step 1 Preheat oven to 350. Grease a mini muffin pan.
- Step 2 In a bowl, beat the eggs, honey, and tahini together until fluffy, using an electric hand mixer.
- Step 3 In a separate bowl, mix together the flours, sugar, baking powder, and cinnamon.
- Step 4 Slowly fold the dry ingredients into the wet ingredients until a batter has formed. Stir in half of the chocolate chunks, reserving the other half for topping.
- Step 5 Scoop teaspoons of the batter into the tin. This should make about 14 mini muffins, depending on how big you like them.
- Step 6 Top each muffin with remaining chocolate chunks and bake for 10-12 minutes. Cool slightly before serving. This recipe will also make about 6 regular size muffins.
Whenever both babies are napping at the same time (rare, but it does happen!) – I’m faced with a big decision. Cook/bake something OR nap myself? I’m not a big day napper (it just makes me groggy!) so the former usually wins. As a result, this is a win for the blog and for you! Today was no exception as I spent the afternoon nap block working up this recipe for tahini mini muffins, a decision I definitely did not regret.
If you have been following me for awhile you know that I’m going through a bit of a tahini-craze. I recently started baking with tahini (check out my Savory Tahini Cookies), but it hadn’t occurred to me to make muffins until I stumbled across these Cinnamon Swirl Tahini Muffins from Good Gut Feelings – absolutely love her blog! Hence the inspo for these mini muffins.
I made a few tweaks to Isabelle’s recipe since I wanted these to also be gluten free. For starters, coconut flour and Gluten Free AP flour from Trader Joes. And since I’m also a sucker for the chocolate / tahini combo, I decided to indulge a little bit (hey, they’re mini muffins after all) and top these babies with chocolate chunks. BUT, as fate may have it, we were all out of chocolate chunks and chocolate chips and I was too impatient to wait for Marc to get home from the grocery store. So I resorted to the next best thing… I broke up a Lindt chocolate bear and used the chunks of milk chocolate for my recipe instead. Can you say resourceful?! For dairy free chocolate chunks, I recommend buying the Enjoy Life brand – they’re on amazon!
I made these as mini muffins because I like having little treats on hand I can just grab and go for a quick snack. You can always make these as full size muffins and the recipe should yield about 6, so double the ingredients for a full muffin pan. I personally like the cake-y texture of the coconut flour and the fact that it’s much higher in fiber, but you can always experiment with different types of flour for a slightly different muffin, like almond flour for example. If you try a different variation, comment below and let us know! We’re always looking to learn from you and are eager to hear feedback (yes, even constructive criticism) about our recipes. At the end of the day, that’s how we all become better chefs.
