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.

Chrissa - Physical Kitchness says
YES! I love your tahini-inspired treats. Making these asap because my belly told me to. I’m all about some muffins in the morning (especially paleo ones, with tahini, with your stamp of approval)!
Taylor Kiser says
Haha I love that you listen to your belly. Smart girl! 😉 You’re the best! Thanks Chrissa!!
Alice @ Hip Foodie Mom says
Taylor, I love that there is tahini paste in these muffins!!! love!!!
Taylor Kiser says
Thanks Alice!
nicole ~ Cooking for Keepsle says
These pictures are so pretty my dear! I’m dying. And I need these in my life. Happy Monday friend!
Taylor Kiser says
Thanks lady! I was happy with them too…Happy Monday back! xox
Shashi at RunninSrilankan says
Tahini and chocolate together in a muffin??? Why, I never would have thunk it was possible!!!!
Yes – I can “FEEL the good breakfast-lunch-dinner-snack-whatever-just-eat-them-now-food vibes coming through the screen” but I would much rather EAT these breakfast-lunch-dinner-snack-whatever-just-eat-them-now-muffins coming through the screen! 🙂
Taylor Kiser says
Haha I knew you would be so into these lady friend! Thank you!
Amanda @ .running with spoons. says
You’re making me want to bust out the tahini again! I’ve had it on a few occasions and wasn’t crazy about it, but I have a feeling it’s all about what you combine it with. Like with anything sweet? It’s actually pretty good. And heck… chocolate makes everything amazing 😀
Taylor Kiser says
It totally is all about the combo! And I promise it’s SUPER good sweet…you’re right, chocolate means YUM! Thanks lady!
Cheyanne @ No Spoon Necessary says
Eeeee! I luhv tahini and am ALWAYS looking for new ways to incorporate it’s NUM into everything! Clearly I’m swooning over these lil muffins! Love that you baked the maple and Tahini INTO the muffin! You so clever, girlfriend! I can’t believe these are only 170 calories each! I’ll take the entire batch, thank you very much! Pinned! Cheers, Tay! <3
Taylor Kiser says
Isn’t it THE BOMB!!! Thank you chica, wish I could send you some muffins this AM!
Megan {Country Cleaver} says
I have maple and tahini in my fridge right now!! Guess I better get baking!
Taylor Kiser says
Heck to the yes you must!!! Thanks Megan!
Melissa @ Treats With a Twist says
I have that addictive personality too! Hello green curry for dinner 6 nights in a row last week.
These sound so delicious. I love incorporating tahini into more things!
Taylor Kiser says
Green curry for 6 days sounds EPIC! Thanks Melissa!
Liz says
Yum! I love tahini.. it is so delicious! Never thought to pair it with chocolate though, but I can see where it would be great for adding to baked goods!
Taylor Kiser says
It’s so tasty Liz! You need to try it with chocolate! Thanks!
Lucia @ The Foodwright says
I love the way you styled & photographer these muffins – they look STELLAR! I actually made some muffins just last night that have dark chocolate chunks, tahini, & strawberry preserves. Can’t wait to try these! I TOTALLY have an addictive personality, too, and it definitely manifests itself in my food phases! Right now it’s quinoa flakes:)
Taylor Kiser says
Thank you so much!! That strawberry addition in your muffins sounds BOMB! I’ll trade you some of mine for some of yours? 😉 If you do try them, please tell me!!
AND QUINOA FLAKES IS A THING? Where can I buy them and what do you actually do with them?? I’m so intrigued!!!
Lucia @ The Foodwright says
Oh my goodness, Taylor! Quinoa flakes are like a hybrid between oatmeal and quinoa and I LOVE it! I always make it with coconut almondmilk and honey and berries and nuts and it’s just perfect. The texture is a liiiiittle bit like baby food to be honest, but I still love love love it! And it only takes, like, 5 minutes to make! I just find them in the health foods section at my grocery store 🙂
Taylor Kiser says
I am all about baby food texture, so no worried there! I totally need to keep my eyeballs out for them! Thanks for the info!!!!!