Paleo Chocolate Maple Tahini Muffins

1. 1

   Preheat oven to 375 degrees F and line a muffin tin with parchment paper liners.

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   In a large bowl, whisk together the eggs, egg yolks, tahini, maple syrup, and vanilla extract until well combined.

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   Add the sifted coconut flour, cocoa powder, salt, and baking powder into the bowl and whisk until smooth and combined.

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   Divide the batter between 10 muffin liners, filling about 3/4 of the way full.

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   Let the batter stand for 5 minutes so that coconut flour can begin absorbing the liquid.

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   Bake until a toothpick inserted in the center of the muffin comes out clean, about 1618 minutes.

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   Let cool to room temperature in the pan, and then transfer to a wire rack to cool completely.

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   Devour.

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   Notes: 1.

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    I also thought these were really good with only 1/2 cup syrup.

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    But taste testers thought they needed to be sweeter.

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    2.

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    You MUST use parchment paper liners or a silicon muffin tray to make these.

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    If you use regular paper liners, a few little chunks of these muffins will stick to them due to there being no oil and a sticky sweetener.

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    3.

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    Store muffins in an airtight container in the refrigerator, or freeze.

* Per serving · 4 servings · Values may vary.

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