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Maple Tahini Apple Muffins 1

Maple Tahini Apple Muffins

These Maple Tahini Apple Muffins combine the natural sweetness of apples, the nutty depth of tahini, and the comforting warmth of maple syrup. They're perfect for a wholesome breakfast, satisfying snack, or guilt-free dessert with 40% less refined sugar than store-bought varieties.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Vegan
Servings 12 muffins
Calories 245 kcal

Equipment

  • 12-cup Muffin Tin
  • Parchment paper liners
  • Mixing Bowls
  • Whisk
  • Toothpick

Ingredients
  

Muffins

  • 2 cups whole wheat pastry flour substitute all-purpose flour for a lighter texture
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/3 cup tahini well-stirred, almond butter works as a substitute
  • 1/3 cup pure maple syrup honey can be used if not vegan
  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut oil melted
  • 1/4 cup non-dairy milk almond, oat, or soy
  • 2 tbsp ground flaxseed mixed with 5 tablespoons water to make flax eggs
  • 5 tbsp water for flax eggs
  • 2 tsp vanilla extract
  • 2 cups apples diced, approximately 2 medium apples - Honeycrisp or Granny Smith recommended

Maple Tahini Glaze

  • 1/4 cup tahini
  • 3 tbsp maple syrup
  • 1-2 tbsp non-dairy milk
  • pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  • Prepare your flax eggs by mixing 2 tablespoons ground flaxseed with 5 tablespoons water in a small bowl and set aside for 5 minutes to thicken.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate medium bowl, whisk together the tahini, maple syrup, applesauce, melted coconut oil, non-dairy milk, flax eggs, and vanilla extract until smooth.
  • Gently fold the wet ingredients into the dry ingredients until just combined. Stop mixing as soon as no dry flour is visible.
  • Fold in the diced apples with just 3-4 strokes.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The ideal internal temperature is 205°F if you're using a food thermometer.
  • While the muffins are cooling, whisk together the tahini, maple syrup, 1 tablespoon of non-dairy milk, and a pinch of salt in a small bowl. Add more milk as needed to reach your desired consistency.
  • Once the muffins have cooled for at least 10 minutes, drizzle the maple tahini glaze over the top.

Notes

- For gluten-free muffins, substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon of xanthan gum
- For oil-free muffins, replace the coconut oil with additional unsweetened applesauce or mashed banana
- Store at room temperature for up to 2 days, refrigerate for 5-6 days, or freeze for up to 3 months
- Use room-temperature ingredients for best results

Nutrition

Calories: 245kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 4gSodium: 230mgPotassium: 210mgFiber: 4gSugar: 14gVitamin C: 3mgCalcium: 8mgIron: 10mg
Keyword Apple Muffins, Tahini Muffins, Maple Tahini, Healthy Muffins, Vegan Muffins
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