Healthy Almond Butter Tahini Chocolate Chip Muffins

These muffins have won my dad over and I couldn’t count how many times he said, 
“Yum…” let’s just say too many to count. These were so easy to whip up and a great guilt-free dessert if you are having some late night cravings. 

The combination of tahini and chocolate is absolutely delicious. If you haven’t tried tahini…you are truly missing out. It is a great nut butter to go in sweet & savory dishes! 


These muffins are 





Easy to make 



Almond Butter Tahini Chocolate Chip Muffins

By: Taavi Elizabeth     Makes: Approx. 18 muffins (or dozen + 1 loaf)



  • 2 cups + 1 tbsp whole wheat flour 
  • 1 1/2 tsp baking soda 
  • 1/4 tsp salt 
  • 3/4 cup coconut sugar 
  • 1/4 cup almond butter
  • 2 tbsp tahini 
  • 1 tbsp apple cider vinegar 
  • 1 flax egg (1 1/2 tbsp flax seed meal + 3 tbsp water) 
  • 1/2 cup almond mik 
  • 1/2 cup chocolate chips 



  1. Preheat oven to 375 degrees Fahrenheit (190 celcius). Line a muffin tin with silicone or paper liners. 
  2. In a large mixing bowl, combine all dry ingredients. In a separate smaller mixing bowl, whisk together rest of ingredients until smooth. Pour wet ingredients into dry . Mix together until smooth. Fold in chocolate chips. 
  3. Using a cookie scoop, pour equal amounts of batter into each liner. Bake for 18-20 min. or until toothpick inserted comes out clean. Cool for 10 min. Enjoy! 



*Instead of making 18 cupcakes, you can make a dozen and then a small loaf (that’s what I did) 

*You may sub gluten-free all purpose flour for whole wheat



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