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.

Zainab says
Tahini in muffins? Girl I love these!!
Taylor Kiser says
Thank you lady!
Megan Keno {Country Cleaver} says
Another incredible paleo recipe – love these muffins!
Taylor Kiser says
Thank you so much chica!
Jessica DeMay says
These muffins look amazing!! I have never baked with tahini so I’m inspired! I’m so glad you discovered parchment liners- they are the best ever!! Also, thanks for linking to my banana muffins <3
Taylor Kiser says
RIGHT!? I am SOSO in LURVE with the parchment liners now, thanks for the help on IG! And you’re so welcome! xoxo
Tiffany@ A Kitchen Fable says
These look super good and healthy! Adding tahini in muffins? What a great idea. Just have to make these now!
Taylor Kiser says
Thank you Tiffany! It really adds great flavor! If you try them, please let me know!
Ilona @ Ilona's Passion says
They look delicious! Taylor you have so many great recipes. I’m your follower for a long time now. I am so amazed how many delicious recipes you have!
Taylor Kiser says
Thank you so so much!! You just made my day!
Annie @ Annie's Noms says
Lol, I get super obsessed with one food item for ages too! Everyone rolls their eyes when I get “one of my phases”. Chocolate muffins though.. does that mean I can have chocolate for breakfast?!??
Taylor Kiser says
Haha, I am so glad it’s not just me!
And OBVIOUSLY chocolate for breakfast! #win! Thanks lady!
Barbara says
These look awesome. I want one (or three) right now with my afternoon coffee.
Taylor Kiser says
Three is a great idea! 😉 Thank you so much Barbara, I wish I could send you some!
Cassie says
Maple, tahini and chocolate??? I have never ever thought of that combo and I don’t know why! It sounds absolutely amazing! Great recipe!
Taylor Kiser says
Thanks girl, you would lurve it!
Aviva says
I’m not Paleo or GF, but I love chocolate, and my husband loves Tahini so these caught my eye. I also have a Costco sized amount of coconut flour I’m trying to use up. I have not had good results using coconut flour in the past, so I am hesitant to make these. I would love to know how these came out for any readers that have made them (most of the comments say that these LOOK and SOUND good, which I totally agree with, but I’m wondering how the TASTE and texture is, especially for those of us who eat flour). Thanks 🙂
Taylor Kiser says
Oh Costco. The land of opportunity and BIG JARS OF FOOD.
I really hope that you try these because I made them at least 7 times and they worked perfectly for me! Let me know if you do try them! 🙂 Thanks!
Maureen says
Thank you for posting this recipe, Taylor. I’ve been looking for something gluten free to make for breakfast that I can freeze and will want to eat. This certainly fits the bill!
Taylor Kiser says
I hope you love them!