Welcome to muffin Monday or should I say CHOCOLATE CHUNK TAHINI MUFFINS and it’s probably a good idea that you call in sick from work today to stay home and make them, I’m just saying. I’ve been getting a lot of requests for banana-free recipes, so here’s one for you guys. These muffs are also paleo friendly, dairy free, gluten free, grain free, and taste like they came straight from a bakery! The recipe makes 5 large muffins or 8 regular size muffins. Here’s how to make them.
Ingredients
- ⅓ cup coconut flour
- ⅓ cup almond flour
- ¼ cup coconut sugar
- ½ tsp baking soda
- ½ tsp baking powder
- pinch sea salt
- ¼ cup coconut oil, melted
- ¼ cup Soom Foods Tahini
- 2 eggs
- 1 tsp vanilla
- ¾ cup Hu Kitchen Chocolate Gems (recommended) or chocolate chunks of choice
Instructions
- Preheat oven to 375.
- Line muffin tin with liners.
- In a medium bowl, whisk together all of the dry ingredients and set aside.
- In another bowl, whisk together the coconut oil, tahini, eggs, and vanilla.
- Pour bowl with dry ingredients into the wet ingredients.
- Fold in the chocolate chunks.
- Use a spoon to fill the muffin cavities, making 5 large muffins or 8 regular size.
- Bake for 20 minutes or until a toothpick comes out clean.Enjoy!!!!!!!!!!
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What others are saying
Hey!
These sound amazing and as a peanut/tree nut allergy sufferer I am wondering about an appropriate sub for almond flour… oat flour? Bobs 1:1 gluten free flour??? Any suggestions would be greatly appreciated!
My husband and I both think these are amazing! So much flavor! I chopped up some HU dark chocolate bar, HU salty chocolate bar and added some HU gems for good measure! Thank you for the delicious recipe that we will be baking on the regular!
YAY! I am so happy to hear that!!!
What can I use for eggs if vegan
In this recipe, you can try flax eggs, but they won’t be as fluffy.