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Vegan Salted Tahini Chocolate Chip Muffins











The weekends are for muffins!


There was a period of time that we did over 20 different muffin recipes! I found that best base that made the perfect muffin and I just explored every flavor variety you could imagine lol. 

Fast forward to today, I haven’t done a muffin recipe in ages. That being said, I wanted to revisit this comfort food staple. Muffins get a bad reputation for being being full of sugar and similar to a cupcake. This can be very true, but you can also mix up your ingredients and make a nutrient dense option. Honestly, the choice is yours!

I’ve done everything from healthy to indulgent when it comes to muffins so these I wanted to focus more on the flavor. Fruit in muffins is very commonplace, tahini though, is something you don’t see all the time! Lately I’ve been hooked on all things salted tahini as the flavors can be imparted in just about any dish and be a win!


If you’re not familiar with this duo, they compliment each other so well. It’s truly a match made in heaven. So vegan Salted Tahini Chocolate Chip Muffins were a must try!




What I love about this recipe? Everything! It’s quick, easy, affordable, buttery soft, can easily be made in bulk, can be frozen, requires minimal ingredients, doesn’t even need a flax egg, is oil free, vegan, packs notes of espresso, salt, and tahini, is perfect for any season, perfect for chocolate lovers, great for brunch,  and truly a timeless flavor!



If you love all things chocolate and tahini, you have to try these new vegan Salted Tahini Chocolate Chip Muffins!







Why this recipe is great: 






Packs a rich chocolate flavor

Notes of tahini, salt, and espresso!

Vegan, oil free, and doesn’t even need a flax egg!

Banana free!





















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Vegan Salted Tahini Chocolate Chip Tahini Muffins

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  • Author: Gabrielle
  • Total Time: 0 hours
  • Yield: 6 - 8 Muffins 1x


Units Scale



  1. In a bowl combine your cocoa powder, salt, baking powder, espresso powder white flour, white sugar.
  2. In a bowl combine your almond milk and tahini, whisk to combine. If it starts to clump pop in the microwave for about 10-15 seconds and combine. Repeat if needed.
  3. Add your wet to the dry ingredients and gently combine. Don’t over mix. Fold in your chocolate chips.
  4. Add the batter to a tin lined with muffin cups. Fill about half way or a little more. This will make 6 large muffins. You can top with additional chips, but be sure they are somewhat covered so they don’t burn with baking. You can throw an aluminum foil tent over them if they start to get toasty.
  5. Bake for 20-25 minutes until muffins have cracks on top and a toothpick comes out clean. Allow the muffins to completely cool before removing. Top with flake salt.


  • Prep Time: 5 mins
  • Cook Time: 20 - 25 mins




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