Chocolate Chip Tahini Breakfast Muffins

what’s for breakfast this weekend?! if you don’t have a breakfast lineup, may i suggest Chocolate Chip Tahini Breakfast Muffins?! they’re the ultimate texture and remind me a lot of cake. also, the taste is phenomenal thanks to ingredients like tahini, chocolate chips and maple syrup.

these muffins are extra cool because they’re predominately made with chickpea flour! i also use almond flour to balance it out, which produces the amazing texture.

it’s nice though because there is some protein thanks to the chickpea flour. if you are not a tahini fan, feel free to swap with another seed or nut butter.

the muffins aren’t limited to breakfast of course and make the perfect snack or even dessert to have on hand.

while they’re not super sweet, the muffins take on dessert vibes with 1/3 cup maple syrup and 1/2 cup chocolate chips in the batter.

you can always add less or more chocolate chips if you want, or you could even swap them for blueberries or a different add in.

oh my gosh, they’re so perfect i can’t stand it!! if you’re looking for some other muffin recipes, i totally have you covered. here are additional muffin recipes on my blog!

here’s everything you need to make Chocolate Chip Tahini Breakfast Muffins

  • garbanzo or chickpea flour

  • almond flour

  • baking powder

  • arrowroot flour

  • runny tahini

  • maple syrup

  • unsweetened almond milk

  • vegan butter

  • chocolate chips

are you going to make my Vegan Brookie S’more Cookies?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Chocolate Chip Tahini Breakfast Muffins

Recipe by MaryCourse: Breakfast, MuffinsDifficulty: Easy
Servings

7

servings
Cooking time

23

minutes

Ingredients

  • 1 cup chickpea or garbanzo bean flour

  • 1 cup almond flour

  • 1/2 tbsp baking powder

  • 1.5 tbsp arrowroot flour

  • 1/3 cup runny tahini

  • 1/3 cup maple syrup

  • 1/2 cup unsweetened almond milk

  • 1/3 cup melted vegan butter

  • 1/2 cup chocolate chips

Directions

  • preheat the oven to 350 degrees.
  • mix the wet ingredients first and then add in the dry ones. combine until a thick batter forms.
  • fold in the chocolate chips, add to parchment paper muffin cups and bake for 23 minutes.
  • let the muffins cool down so they take their shape and then enjoy!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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