These Maple Tahini Double Chocolate Muffins are vegan, gluten-free, and this small-batch recipe makes just 6-8 small muffins or 4 giant ones! It’s the perfect amount for a couple or even a small family. It’s just the right amount without having tons of leftovers!
Maple Tahini Double Chocolate Muffins are Delicious!
These have a double dose of chocolate, which is just the right amount! There’s cocoa powder in the batter and then chocolate chips mixed in! Tahini in place of the oil adds a nutty, more complex flavor.
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I also drizzled a bit of tahini over the top which was a last-minute tasty addition. The maple syrup is lovely as a sweetener and adds a slightly different, richer flavor as does brown sugar.
At the last minute, I threw on some additional chocolate chips and a drizzle of tahini. The baked tahini looks kind of weird, tbh, but it tastes great.
These mix up in just a few minutes. Just stir together the dry ingredients. So, technically, sugar is a wet ingredient when it comes to baking but I did add it into the flour and cocoa powder. I think it can be done either way.
The wet ingredients are mainly tahini, maple syrup. and applesauce. Mix the dry and wet ingredients together.
Then stir in the yummy chocolate chips.
Gluten-Free Flour for Vegan Baking
I have previously used Bob’s Red Mill 1 to 1 Baking Flour. It works really well and was so easy to use. For some reason it’s gotten more difficult to find, especially locally. so I made up my own blend. You can try making your own by following this recipe.
Gluten-Free All-Purpose Flour Mix
Gluten-Free General Baking Flour Mix HERE
Back to the muffin recipe, So these are made pretty much like any other. Once the wet and dry ingredients are mixed together, I mixed in the chocolate chips.
Then spoon the batter into 6 to 8 regular muffin cups or 4 of the giant ones!
I really like the texture of these. I think the tahini and brown sugar make these super rich. Or maybe I just really like chocolate muffins!
Maple Tahini Double Chocolate Muffins V, GF
Ingredients
Dry Ingredients
- 1 cup Gluten-Free All-Purpose Baking Flour Mix or all-purpose flour of your choice
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup applesauce
- 1/4 cup tahini
- 1/4 cup vegan butter melted (but not hot)
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- 1/3 cup plant-based milk
- 1 teaspoon vanilla
- 1 teaspoon white vinegar
Additions
- 1/2 cup chocolate chips
- 2 tablespoons tahini
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, stir together the dry ingredients. Then, in a large bowl, cream together the wet ingredients. Combine the dry ingredients with the wet and stir well until fully incorporated. The batter should be fairly thick.
- Gently fold in the chocolate chips.
- Spoon into cupcake cups in your preferred size.
- Add a drizzle of tahini and a few additional chocolate chips on the top of each muffin.
- Bake at 350 degrees F for about 25 minutes. Lower temperature to 300 degrees F and bake for an additional 10 minutes.
Nutrition
XO Lisa
Want more chocolate? Try these!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
I baked these today I used almond flour and a silicone muffin pan. I think the flour is good, but I should have used muffin liners. They aren’t quite holding together and they all sunk in the middle. It may have been the almond flour, but I didn’t have gluten free flour or ingredients to make the mix. Tastes good though.
I haven’t had much experience or success with almond flour myself. Maybe try it again with gluten-free flour. Worst case scenario you have chocolate muffins to eat ?