Healthy muffins with tahini
Description
Coconut muffins differ from wheat-flour baking: they have a softer, more crumbly texture. Maple syrup can be replaced with date and apple syrup. Before baking, you can sprinkle the muffins with white coconut flakes for a nice contrast. They keep best in a bag in the refrigerator. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients you need for gluten-free healthy tahini cupcakes. Preheat the oven to 180°C.
- 2
Step 2
Crack an egg into a bowl and add tahini.
- 3
Step 3
Pour maple syrup into the egg.
- 4
Step 4
Pour the coconut milk into the bowl and mix until smooth and combined.
- 5
Step 5
In another bowl, mix coconut flour, baking powder, and cocoa powder. Add the vanilla and mix everything together.
- 6
Step 6
Pour the chocolate flour into the bowl with the wet mixture and stir with a spatula. The dough should look fairly dense but still loose and airy.
- 7
Step 7
Divide the batter between paper cupcake liners, filling them almost to the top. They will not rise much.
- 8
Step 8
Bake the gluten-free coconut flour chocolate muffins with tahini in a hot oven for 15–20 minutes, until a wooden skewer inserted in the center comes out dry. Remove the muffins and cool completely.
- 9
Step 9
Done. Serve at the table.