These easy oil-free, gluten-free Vegan Chocolate Chip Tahini Muffins are made with whole food ingredients that will leave your belly happy and your waistline intact! They’re perfect for an afternoon pick-me-up with a cup of tea, but equally as delicious as a healthy breakfast or after dinner dessert. Let’s get baking!
My favorite time of the day is Snack Time! And not just a celery stick type of snack. I crave rich, satisfying treats that appease my sweet tooth and keep away the hangrys. These moist, sweet, chocolate chip vegan muffins make a perfect midday snack that keeps you going strong all afternoon. And because they’re made with only whole food ingredients and contain no refined sugars, they can double as a healthy breakfast on the go. I bet you will love them as much as my family and I do!
Why You’ll Love These Vegan Chocolate Chip Muffins
- Easy – They’re super simple to make. Gather your ingredients and they’re oven-ready in 15 minutes.
- Gut-Health Friendly – They’re good for you! Made with whole food ingredients like oats, chia seeds and almond flour, these muffins provide an array of gut-friendly fiber and nutrients.
- Refined Sugar Free – Sweetened with ripe bananas and gooey medjool dates. No refined sugars means no blood sugar crashes.
- Oil free! – Sesame tahini provides moisture and richness to these muffins, eliminating the need for oils or margarine.
Ingredients Needed for Easy Chocolate Chip Tahini Muffins
- Bananas – The thick, creamy banana mash replaces the oil in this recipe, while also adding sweetness without having to add refined sugars. If your bananas are developing brown spots, they’re perfect. If not, no big deal. They’ll still work.
- Dates – These gooey treats act as a binder in this recipe and add sweetness and depth of flavor. Plus, they’re loaded with fiber, vitamins, and minerals to boot. Medjool dates are preferred.
- Sesame Tahini – Sesame tahini is sesame seeds that have been ground into a paste or butter, traditionally used in Middle Eastern cuisines. It’s rich in protein and healthy fats, making these muffins moist without adding oil. Plus, it pairs beautifully with chocolate!
- Baking soda and baking powder – Leavening agents that help create light and fluffy baked goods.
- Salt – Just a bit to enhance flavor.
- Oats – We use ground oats as a replacement for wheat flour in this recipe, which makes these chocolate chip muffins gluten-free. Oats are loaded with soluble fiber, which is SOOO good for your gut health, and keeps your blood sugar balanced. (Note: If you are celiac or highly gluten sensitive, make sure to use certified gluten-free oats)
- Almond Flour – Another gluten-free flour, almond flour is high in protein and provides a nutty flavor to baked goods.
- Chia Seeds – These tiny seeds become gel-like when moisture is added, allowing them to replace eggs in baked goods. Adding chia seeds to these muffins is also a simple way to get a nutritional boost of fiber, omega-3’s and protein.
- Almond Extract – I love the flavor of almond extract with chocolate, but feel free to replace it with the same amount of vanilla extract. Or use half almond extract and half vanilla.
- Apple Cider Vinegar – The baker’s secret ingredient for fluffy, tender, moist muffins. If you don’t have apple cider vinegar on hand, do not sub another type of vinegar. Just omit it. The muffins will still be delicious!
- Non-dairy Chocolate Chips – Thankfully, these are becoming easier to find. If the package does not specify that they’re vegan, be sure to check the ingredients list for dairy products like milk fat and butter.
How to Make Easy Chocolate Chip Tahini Muffins
Preheat your oven to 350°F. Line 10 wells of a muffin tin with paper muffin liners. For mini muffins, line 18-20 wells.
Place the rolled oats in a high-speed blender or food processor and process until a fine, powdery flour forms. Add the almond flour, baking soda, baking powder and salt to the oat flour and pulse 2-3 times to mix. Transfer the dry ingredients to a large mixing bowl.
Next, add the bananas, soaked and drained dates, chia seeds, tahini and almond milk to the blender or processor bowl and process until a smooth batter forms. Add in the apple cider vinegar and almond extract and pulse a few times to incorporate.
Add the batter to the bowl with the dry ingredients and stir until the two mixtures are just combined. Do not overmix or the muffins may not rise properly.
Lastly, stir in the chocolate chips until evenly distributed.
Using a half cup measuring cup or an ice cream scoop, divide the batter evenly among the prepared muffin cups.
Bake the muffins for 18-20 minutes on the middle rack of the oven. They are ready when a toothpick inserted in the center comes out clean and the muffins begin to turn golden brown on the top. Let them cool completely before devouring!
Store these Easy Chocolate Chip Tahini Muffins in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Substitutions and Variations
- Nut free – Simply replace the 3⁄4 cup of almond flour with 3⁄4 cup plus 2 TBSP of oats. (Making a total of 23⁄4 cups plus 2 TB of oats for the recipe, before processing into a flour).
- Out of chia seeds? – Replace them with an equal amount of ground flax seeds.
- Not a fan of tahini? – Replace it with an equal amount of (runny) peanut butter or almond butter.
- Apple cider vinegar – Omit if you don’t have any. Do not substitute another type of vinegar.
- Almond extract – Replace with an equal amount of vanilla extract.
Easy Vegan Chocolate Chip Tahini Muffins
These easy oil-free, gluten-free Vegan Chocolate Chip Tahini Muffins are made with whole food ingredients that will leave your belly happy and your waistline intact! They’re perfect for an afternoon pick-me-up with a cup of tea, but equally as delicious as a healthy breakfast or after dinner dessert. Let’s get baking!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 10 muffins 1x
Ingredients
1 3/4 cups Oats
3/4 cup Almond Flour
1 TSP Baking Powder
1/2 TSP Baking Soda
1/4 TSP Salt
1 TB Chia Seeds
1/2 cup dairy-free chocolate chips
2 Medium Size Ripe bananas, peeled
1/2 cup Medjool Dates (about 7-8 dates), soaked 5 minutes in water and drained
1/4 cup Sesame Tahini
1/4 Plant Milk (I use unflavored/unsweetened Soy Milk)
1 TSP Almond Extract
1 TSP Apple Cider Vinegar
Instructions
- Preheat your oven to 350°F. Line 10 wells of a muffin tin with paper muffin liners. For mini muffins, line 18-20 wells.
- In a high-speed blender or food processor and process the rolled oats until a fine, powdery flour forms. Add the almond flour, baking soda, baking powder and salt to the oat flour and pulse 2-3 times to mix. Transfer the mixture to a large bowl.
- Place the peeled bananas, soaked and drained dates, tahini, plant milk and chia seeds to the blender or processor bowl and process until a smooth batter forms. Add in the almond extract and apple cider vinegar. Pulse a few times to incorporate.
- Add the wet batter to the bowl with the dry ingredients and stir until the two mixtures are just combined. Do not overmix.
- Lastly, stir in the chocolate chips until evenly distributed.
- Using a half cup measuring cup or a spoon, divide the batter evenly among the prepared muffin cups.
- Bake the muffins for 18-20 minutes on the middle rack of the oven. They are ready when a toothpick inserted in the center comes out clean and the muffins begin to turn golden brown on the top. Allow to cool completely before refrigerating.
One Response
Deeee-licious!