Are you craving a decadent chocolate treat that doesn't compromise your health goals? Prepare to be amazed by these Chocolate Paleo Muffins with Maple and Tahini - a game-changing recipe that proves healthy eating can be absolutely delicious! Imagine biting into a rich, moist chocolate muffin that's not only paleo-friendly but also packed with incredible flavor and nutritious ingredients. These muffins are about to become your new obsession, offering a perfect balance of sweet, nutty, and chocolatey goodness that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup maple syrup
- 1/4 cup tahini
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or parchment paper liners to prevent sticking.
- In a large mixing bowl, sift together the almond flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk the eggs until they become slightly frothy and well combined.
- Add maple syrup, tahini, and vanilla extract to the eggs. Whisk thoroughly until the wet ingredients are completely smooth and well integrated.
- Pour the wet ingredients into the dry ingredient mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in the dark chocolate chips, distributing them evenly throughout the batter.
- Using a cookie scoop or spoon, divide the batter equally among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use room temperature eggs for better ingredient integration and a smoother batter.
- Don't overmix the batter - mix just until the ingredients are combined to keep the muffins light and tender.
- For extra richness, choose a high-quality tahini and dark chocolate chips.
- To check doneness, look for a slightly springy top and clean toothpick with just a few moist crumbs.
- Let the muffins cool completely to allow them to set and develop their full flavor profile.
- For meal prep, these muffins freeze beautifully - wrap individually and store in a freezer bag for up to a month.
- Experiment with add-ins like chopped nuts or a sprinkle of sea salt on top for added texture and flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 7g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 65mg
