Almond Flour Chocolate Tahini Breakfast Muffins

Adapted from

This is the perfect breakfast muffin – low in sugar (no processed sugar), high in fiber (5 g) and full of nutritious ingredients. They are relatively high in fat so just remove the walnuts if you want to cut back.

  • 1 heaping cup mashed banana (about 2-3 bananas)
  • 2 large eggs
  • 1/2 cup tahini (stir well before measuring)
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup packed blanched almond flour
  • ½ cup cocoa powder
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ½ cup chocolate chips
  • 1/2 cup walnuts, chopped

  1. Preheat oven to 350-F. Line a 12 cup muffin tin with liners and spray the inside of the liners with cooking spray.
  2. In a large bowl, add mashed banana, eggs, tahini, maple syrup and vanilla extract. Mix until well combined.
  3. In a separate bowl, whisk together almond flour, cocoa powder, coconut flour, baking soda, and salt.
  4. Add dry ingredients to wet ingredients and mix ingredients together until well combined.
  5. Fold in walnuts and chocolate chips, reserving a few chocolate chips to sprinkle on top of muffins.
  6. Divide batter evenly between prepared muffin liners. Bake for 18-25 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. I also like to make these into mini muffins. Bake time is about 15 minutes

Rating: 5 out of 5.

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