Ingredients
- 4 large eggs
- 2 large egg yolks
- 1/3 cup tahini paste
- 1/2 cup + 2 tablespoons pure maple syrup
- 1/2 tablespoon pure vanilla extract
- 1/2 cup coconut flour sifted
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 tablespoon baking powder
Instructions
- Preheat your oven to 375°F and line 10 holes of a muffin tin with 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 the muffin liners, filling them about 3/4 of the way. Let the batter stand for 5 minutes so that the 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.