These muffins are perfect for those occasions when only sweet will do. Rich, chocolatey and fudgy in the middle. What more could you want from a muffin?
If you follow the 80/20 rule (eating well 80% of the time and imperfectly 20% of the time) then you can enjoy one of these muffins for your occasional sweet treat. Don’t go crazy because sugar and fertility aren’t BFFs. Luckily these muffins keep well in the freezer so you can enjoy them from time to time.
I have used cassava flour in this recipe which is easily available from Amazon. Cassava is a nutty-flavoured, starchy root vegetable. Cassava flour completely replaces wheat flour in any recipe. It is naturally gluten-free and grain-free, made from whole cassava root.
Choose light tahini for this recipe. I prefer it because it is made from hulled sesame seeds. You can use dark tahini but it has a stronger, more bitter flavour. Tahini lends a nutty flavour which works really well with the chocolate and hazelnuts.
Chocolate hazelnut tahini muffins
- ¼ cup flavourless coconut oil (you can use organic, grass-fed butter if you prefer)
- ½ cup dark chocolate (I used 90% cocoa solids)
- 2 large free-range eggs
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ cup light tahini (light tahini is made from hulled sesame seeds, you can use dark tahini but it has a more bitter taste)
- 1 tsp pure vanilla extract
- ¼ cup cassava flour (you can use gluten-free self raising flour if you prefer)
- ½ cup raw cacao powder
- ½ tsp bicarbonate of soda
- Pinch sea salt
- ¼ cup chopped hazelnuts
- 1 tsp coarse rose pink sea salt
- Preheat the oven to 160°C and line a 12 hole muffin tin with paper cases.
- Melt the coconut oil and chocolate in a glass bowl over a pan of gently simmering water. Set aside to cool.
- Beat the eggs, coconut sugar, maple syrup, tahini and vanilla together until smooth. Then stir into the cooled chocolate mixture until well combined.
- Mix in the flour, cacao powder, bicarbonate of soda and salt. Divide between the muffin cases and top each muffin with a sprinkling of chopped hazelnuts and a pinch of coarse salt. Bake until set, about 20-25 minutes.
- Remove from the oven and allow to cool completely. Store in an airtight container in the fridge for up to one week or the freezer for up to one month.