CHOCOLATE CHUNK TAHINI MUFFINS
gluten free / paleo
Welcome to muffin Monday or should I say CHOCOLATE CHUNK TAHINI MUFFINS and it’s probably a good idea that you call in sick from work today to stay home and make them, I’m just saying. I’ve been getting a lot of requests for banana-free recipes, so here’s one for you guys. These muffs are also paleo friendly, dairy free, gluten free, grain free, and taste like they came straight from a bakery! The recipe makes 5 large muffins or 8 regular size muffins. Here’s how to make them.
Preheat oven to 375.
Line muffin tin with liners.
In a medium bowl, whisk together all of the dry ingredients and set aside.
In another bowl, whisk together the coconut oil, tahini, eggs, and vanilla.
Pour bowl with dry ingredients into the wet ingredients.
Fold in the chocolate pieces.
Use a spoon to fill the muffin cavities, making 5 large muffins or 8 regular size.
Bake for 20 minutes or until a toothpick comes out clean.