Recipe Testing

Hidden Veggies

As usual, I am extra excited to share today’s recipe with you because CHOCOLATE. This recipe is actually inspired by a previous blog recipe that I shared with you almost a year ago: chocolate zucchini bread. I wanted to test the recipe using something besides zucchini to make the recipe easy to make year-round even when zucchini isn’t in season. Enter: sweet potato. In season year-round, sweet potatoes add structure and sweetness and replace the zucchini in this recipe! Since sweet potatoes have less water content than zucchini, you won’t need quite as much flour as the original version. Also. You will not taste the sweet potato in this recipe in case you’re concerned. It’s a very neutral flavor, just like the zucchini.

Flours

I initially tested this recipe using only almond and tapioca flour. However, this time around I also tested the recipe with cornstarch in place of the tapioca flour, and I’m happy to report that it works as a great substitute! So no need to buy a special flour if you already have cornstarch on hand at home. This recipe needs less cornstarch/tapioca since sweet potatoes have less moisture than shredded zucchini.

Like the original version, I tested this again with 1 cup white whole wheat flour as well as oat flour in place of the almond flour and tapioca/cornstarch. It works, but I much preferred the taste and texture of the almond flour version as the grain flours (white whole wheat, all-purpose, and oat) were not as moist/rich/chocolaty as the original almond flour version.

Eggs

Another change between the original version is that this recipe uses two eggs, which again helps provide the BEST possible taste and structure.

Tahini

Tahini is very similar to nut butter; it’s simply made from ground-up sesame seeds instead of nuts! You should be able to find it right next to the peanut butter/nut butter aisle of your grocery store. Tahini is a staple ingredient in hummus recipes. Even though tahini was originally used primarily in savory recipes, it has become a more popular ingredient in all kinds of recipes lately in the blogging world!

However, tahini does have a rather distinct/slightly bitter taste, so you might not want to try this if you’re not used to it in baked goods! If you want a mild sweeter flavor, I recommend using almond or cashew butter.

Serving Suggestions

These double chocolate tahini muffins are delicious in SO many ways! I love it warm (you can always reheat leftovers in the microwave!) topped with peanut butter and sliced bananas for breakfast. I can also vouch they are TO DIE FOR warm with vanilla ice cream for dessert. These double chocolate tahini muffins are also fantastic simply served plain by themselves. Breakfast, snack, lunch, dessert… SO MANY options.

Just look at that fluffy texture below! The pictures are made with almond flour, which as I’ve already mentioned, is by far my favorite flour for this recipe! Please give it a try.

5.0 from 1 reviews

Double Chocolate Tahini Muffins

 

Save Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

These fudgy, double chocolate tahini muffins are packed with nutritious ingredients and taste absolutely delicious. I love when healthier recipes taste amazing and these muffins do not disappoint. These muffins are the perfect recipe to make ahead of time for quick breakfasts and snacks during the busy work week, and they also freeze beautifully for later. Although, I’m sure they won’t last long and are sure to be a big hit!

Author: Audra's Appetite

Recipe type: Breakfast, Snack, Healthy Dessert

Cuisine: Grain-free, Gluten-free

Serves: 11-12

Ingredients

• 1 cup mashed sweet potato* (225 grams, about 2 small or 1 medium-large potato)
• ¼ cup tahini OR almond/cashew butter**
• 2 eggs
• ¼ cup maple syrup
• 1 teaspoon vanilla
• 1 cup almond flour
• 2 tablespoons tapioca flour OR 2 tablespoons cornstarch
• ½ cup cocoa powder***
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• ½ teaspoon instant expresso powder****
• ½ cup mini chocolate chips, plus more for sprinkling on top

Instructions

1. Preheat oven to 350 degrees F. Spray a muffin pan with non-stick spray or use muffin liners. Set aside.
2. Mix together mashed/pureed sweet potato, eggs, nut butter, maple syrup, and vanilla extract in small bowl.
3. In separate bowl, combine all dry ingredients. Fold wet ingredients into flour mixture and stir in chocolate chips.
4. Using an ice cream scoop, scoop muffin batter into prepared pan.
5. Bake at 350 degrees F for about 18-22 minutes or until set and toothpick comes out mostly clean.
6. These muffins freeze very well!

Notes

* I bake potatoes in oven and then puree in my Vitamix blender for no chunks of sweet potato. You could also mash sweet potato by hand with a fork or use a small food processor to blend. Microwaving or boiling sweet potatoes is also an option.
**I have tested both ways; you can definitely taste tahini which is slightly bitter; almond butter is a more neutral flavor.
***I used ¼ cup regular and ¼ cup dark cocoa powder.
****optional; brings out chocolate flavor and you can't taste coffee

3.5.3251