Double Chocolate Tahini Muffins
Prep time
Cook time
Total time
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
- Preheat oven to 350 degrees F. Spray a muffin pan with non-stick spray or use muffin liners. Set aside.
- Mix together mashed/pureed sweet potato, eggs, nut butter, maple syrup, and vanilla extract in small bowl.
- In separate bowl, combine all dry ingredients. Fold wet ingredients into flour mixture and stir in chocolate chips.
- Using an ice cream scoop, scoop muffin batter into prepared pan.
- Bake at 350 degrees F for about 18-22 minutes or until set and toothpick comes out mostly clean.
- 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
**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
Recipe by Audra's Appetite at https://audrasappetite.com/double-chocolate-tahini-muffins/