Chocolate Anytime Tahini Muffins
 
Prep time
Cook time
Total time
 
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Recipe type: Chocolate Anytime Tahini Muffins
Cuisine: Breakfast
Serves: 12
Ingredients
  • Muffins:
  • 1.5 cups almond flour
  • ½ cup bob's red mill 1:1 gluten free flour
  • ½ cup raw cacao
  • 1 tablespoon ground flax
  • 2 teaspoons baking powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon salt
  • ¾ cup unsweetened soy milk
  • ¼ cup olive oil
  • ⅓ cup pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon aquafaba (liquid from canned chickpeas)
  • 1 teaspoon vanilla
  • Tahini Frosting:
  • ½ cup raw tahini spread
  • ¼ cup pure maple syrup
  • ¼ cup raw cacao powder
  • ¼ teaspoon salt
Instructions
  1. Pre-heat at 350 degrees Fahrenheit (180 C). Line 12 cup muffin tin.
  2. Whisk together dry ingredients for muffins.
  3. Whisk together wet ingredients for muffins.
  4. Combine liquid and dry ingredients.
  5. Fill muffin tins with ¼ cup of batter in each tin.
  6. Bake muffins at 350 F (180 C) for 35 minutes. Let cool.
  7. Whisk together ingredients for frosting. When muffins are cooled, add to the top. Enjoy
Recipe by The Crohn's & Colitis Dietitians at https://crohnsandcolitisdietitians.com/chocolate-anytime-tahini-muffins/