These gluten free Paleo Chocolate Muffins are sweetened with maple syrup and have a hint of tahini! They’re a healthy, easy breakfast for busy mornings that are only 170 calories!
Guys. Tahini is back.
Partly because you can never have enough paleo recipes with Tahini.
it’s DELICIOUS, and its ULTRA creamy, smooth self has smothered itself along every crack and crevice of my brain since it first hit my taste buds. AND, partly because it’s determined to not become the next chapter of the book entitled “random groceries that seem exciting at the time, so you buy them, use them ONCE, and then they rot at the back for the fridge 4 EVA.”
I know you do it too. We already discussed that when I first discovered tahini and threw it at your face, all slathered up on some tender-crisp grilled sweet potatoes and zucchini low carb muffins with tahini.
And I just can’t get it off my mind. In fact, I can practically taste its slightly nutty, toasted-sesame YUM on my tongue as we TYPE.
The person inside me that gets obsessed with one food item and then eats it for every.single.meal for the next eleventy billion years of life because, HELLO ADDICTIVE PERSONALITY WHAT WHAT, has been slathering tahini on anything that gets NEAR my face.
Looking at you healthy gluten free sweet potato muffins with chocolate chips.
Which has definitely been magical and NUM, but, after keeping it in its true, authentic form, it was begging to be jazzed up, changed up, MIXED UP.
Whatever. It just got bored of being spread. It wanted something MORE.
Like to be baked. In some paleo chocolate muffins. With chocolate and maple because, UM WHAT, it’s the most perfect savory-sweet and rich combination that ever happened to your muffin loving breakfast, snack, and, ok you totally caught me, dinner plate too.
Remember, addictive personality? I blame THAT.
These Paleo Chocolate Maple Tahini muffins though. I can’t get enough of them. The texture is KIND of like a cupcake, which makes the person inside of me who wishes that her morning baked oatmeal was, in fact, a big fluffy gluten free cupcake, like, REALLY REALLY HAPPY.
Think about that super creepy emoji with the HUGE grin. THAT kind of happy for these paleo muffins with coconut flour.
Then there’s that PUNCH of deep, dark chocolate for breakfast? YES you can! Which is followed up by notes of toasted-tahini and hints-of-mapley-sweet undertones.
You can FEEL the good breakfast-lunch-dinner-snack-whatever-just-eat-them-now-food vibes coming through the screen. I know it.
BEFORE you run off and devote your day to baking up 400 batches of paleo chocolate muffins so that you NEVER RUN OUT OF THEM (do it) I just need to mention that these good-for-you-paleo-friendly breakfast bites have Z-E-R-O oil.
Which, if you know your paleo muffins, means that you are aware that they are going to stick to the pan.
So, my peeps, get yourself some parchment paper liners OR one of them fancy-person silicon muffin tins and THEN devote your day to baking ALL the things.
It’s worth it.
PINKY PROMISE.
Ingredients
- 4 large Eggs
- 2 large Egg Yolks
- 1/3 cup Tahini Paste
- 1/2 cup Pure Maple Syrup Plus 2 tablespoons
- 1/2 tablespoon Pure Vanilla Extract
- 1/2 cup Coconut Flour Sifted, 44 grams
- 1/4 cup Unsweetened Cocoa Powder 20 grams
- 1/4 teaspoon Salt
- 1/2 tablespoon Baking Powder
Instructions
- Preheat your oven to 375°F and line a muffin tin with parchment paper liners.
- In a large bowl, whisk together the eggs, egg yolks, tahini, maple syrup, and vanilla extract until well combined.
- Add the sifted coconut flour, cocoa powder, salt, and baking powder into the bowl and whisk until smooth and combined.
- Divide the batter between 10 muffin liners, filling about 3/4 of the way full. Let the batter stand for 5 minutes so that coconut flour can begin absorbing the liquid.
- Bake until a toothpick inserted in the center of the muffin comes out clean, about 16-18 minutes.
- Let cool to room temperature in the pan, and then transfer to a wire rack to cool completely.
- DEVOUR.
Tips & Notes:
You MUST use parchment paper liners or a silicon muffin tray to make these. If you use regular paper liners, a few little chunks of these muffins will stick to them due to there being no oil and a sticky sweetener.
Store muffins in an air-tight container in the refrigerator, or freeze.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Rachel Cooks says
I bet these are amazing! I’ve had to ban tahini from my house b/c my son is deathly allergic to sesame seeds (WAHHHHH) so enjoy one (or three!) for me. 😉
Taylor Kiser says
UGH! WAHHHH is so right, that’s awful!
But I will definitely eat some for you 😉 Thanks lady!
Erin @ The Almond Eater says
I do love me some tahini, though I don’t use it nearly enough. I ammmm all about muffins because grab n go breakfasts are where it’s at.
Taylor Kiser says
Yes they are. Mornings are busy, and muffins make them easy! Thanks lady! xoxo
rachel@ Athletic Avocado says
i must agree, tahini is so addictive! i can never just have one tablespoon!I have never used tahini is a sweet recipe, these are something i need to try to fuel my addiction! 🙂
Taylor Kiser says
YES! You will LOVE these then. It’s so tasty with chocolate, I promise! Thanks Rachel!
Arman @ thebigmansworld says
Tahini?! YES PLEASE. Seriously, such an underestimated spread. This with chocolate is a new one though- P/S/S!
Taylor Kiser says
AGREE! It’s so tasty and nutty and YUM!
You MUST try with chocolate! Thank you!
lindsay says
are these the one you almost tried with brown sugar? either way, I’d eat a dozen in no time because i love it all. You know this. <3
Taylor Kiser says
Haha no they are not, but thank you love!
Ashley @ Fit Mitten Kitchen says
Ah these look INSANE! I totally have some tahini in my fridge that is DYING to be used up. And I love your teal towel! Like, woah. ANNDDD silicone liners for the win 😉 <3 Pinning this amazingness. Can't wait to try!
Taylor Kiser says
YESYESYES, you totally need to use that tahini then! And I NEED some silicone liners, like BADLY! Thanks for the love and pin Ashley!
Tori says
These looks super yummy, Girl! I love me a mouthful o mornin muffins on a mundane monday to make things better!
Taylor Kiser says
RIGHT! It’s the only way to get through Monday! Thanks Tori!
Kathryn Doherty says
I’m just as obsessive about my food… can eat the same thing day in and day out and never get sick of it. Or get stuck on an ingredient and put it on EVERYTHING! And, like you, I’m all about some chocolate for breakfast. Even better if it reminds me of a cupcake… So I pretty much love this muffin!
P.S. Have fun while you’re here in N.C. 🙂
Taylor Kiser says
I am glad I am not the only one who gets in ingredient and food ruts! And thank you Kathryn! I will!
Julia says
YUUUUUUM! Cupcake like texture? SOLD! All’s I can say is bring on that maple tahini!!
Taylor Kiser says
RIGHT! Who doesn’t want to start the day with a cupcake! Thanks friend! xoxo
Liz @ Floating Kitchen says
These are so great, Taylor! I love tahini and I use it often in savory applications, but not enough in sweets/baked goods. I need to fix that STAT!
Taylor Kiser says
It’s SO yum in sweet applications too! Thanks Liz!