Paleo Chocolate Maple Tahini Muffins

From by Taylor Kiser
Paleo Chocolate Maple Tahini Muffins

Paleo Chocolate Maple Tahini Muffins Photo

Guys. Tahini is back.

Partly because 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 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.

Paleo Chocolate Maple Tahini Muffins Image

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 a muffin. With chocolate and maple because, UM WHAT, it’s the most perfect savory-sweet and rich combination that ever happened to your breakfast, snack, and, ok you totally caught me, dinner plate too.

Remember, addictive personality? I blame THAT.

These 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 chocolate cupcake, like, REALLY REALLY HAPPY.

Think about that super creepy emoji with the HUGE grin. THAT kind of happy.

Paleo Chocolate Maple Tahini Muffins Picture

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 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 muffin game, 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.





  • 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


  1. Preheat your oven to 375°F and line a muffin tin with parchment paper liners.
  2. In a large bowl, whisk together the eggs, egg yolks, tahini, maple syrup, and vanilla extract until well combined.
  3. Add the sifted coconut flour, cocoa powder, salt, and baking powder into the bowl and whisk until smooth and combined.
  4. 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.
  5. Bake until a toothpick inserted in the center of the muffin comes out clean, about 16-18 minutes.
  6. Let cool to room temperature in the pan, and then transfer to a wire rack to cool completely.
  7. DEVOUR.


  • I also thought these were really good with only ½ cup syrup. But taste testers thought they needed to be sweeter.
  • 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.


Cuisinart Stainless Steel Mixing Bowls

Le Creuset Revolution Spatula

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