Chocolate Anytime Tahini Muffins
Author: Ashley Hurst, R.D.
Recipe type: Chocolate Anytime Tahini Muffins
Cuisine: Breakfast
Serves: 12
- 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
- Pre-heat at 350 degrees Fahrenheit (180 C). Line 12 cup muffin tin.
- Whisk together dry ingredients for muffins.
- Whisk together wet ingredients for muffins.
- Combine liquid and dry ingredients.
- Fill muffin tins with ¼ cup of batter in each tin.
- Bake muffins at 350 F (180 C) for 35 minutes. Let cool.
- 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/
3.5.3251