Oil-Free Espresso Chocolate Tahini Muffins

Oil-Free Espresso Chocolate Tahini Muffins

These chocolate rich muffin tops with a slight hint of coffee are the perfect on the go breakfast! They are allergen friendly as they are nut-free, oil-free, added sugar-free, gluten-free and vegan!

Oil-Free Dark Chocolate Tahini Muffin Tops

I’m all about killing two birds with one stone….. these muffin tops are more like killing 6 birds. And maybe not killing? Maybe more like visualizing? We are animal friendly in these parts.

Easy to grab and go? You betcha

Pick me up? Caffeinated for sure

Clean ingredients? Always

Oil-Free? DUH

Gluten-Free? Yuppers

Vegan? YUSSS

Nut-free? I told you I was going to give you a recipe soon. I’m a lady of my word.

And let me tell you, this word is GOOD?

I actually set out to make a grain-free muffin but after testing it twice, I really craved that fluffy muffin texture. Enter round three of recipe testing and oat flour.

Muffin top fluffy goodness was born. You know what else was born? Some energy! You can thank the little bit of caffeinated java I put in these moist (sorry) almost brownie like bites.

Now, if you are caffeine sensitive… simply leave it out! The flavor isn’t overly bold, it just makes the chocolate taste more rich.

My kids inhaled them. That has to say something right? Either that or they are just as coffee obsessed as I am.

WHOOPS.

I REALLY hope you love this recipe as much as my family does! If you decide to make it, please do share your creation on Instagram by tagging #ahealthyharmony @ahealthyharmony. Your support means the world and I’d love to show you mine!

Oil-Free Espresso Chocolate Tahini Muffin Tops

These chocolate rich muffin tops with a slight hint of coffee are the perfect on the go breakfast! They are allergen friendly as they are nut-free, oil-free, added sugar-free, gluten-free and vegan!

Course Breakfast, Dessert
Keyword energy, healthy, low-carb, oil-free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Author Kelly

Ingredients

  • 1 cup Pumpkin Puree
  • 2 tbsp Flaxseed Meal
  • 1/3 cup Dairy-Free Milk alt. use water
  • 3/4 cup Chocolate Tahini I used Soom
  • 1/2 tsp Vanilla Ext
  • 1/2 tsp Almond Ext
  • 3/4 cup Oat Flour
  • 1/4 cup Tapioca Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 1/2 tsp Ground Espresso
  • 1 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 squares Dark Chocolate

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside

  2. In a high spread blender or food processor, blend together the wet ingredients.

  3. Add in the dry ingredients (except for the chocolate) and pulse until just combined.

  4. Using an ice cream scoop, place 12 mounds of dough on your prepared baking sheet.

  5. Bake for 15-17 minutes or until they no longer wiggle when you shake the pan.

  6. Let them cool for 10 minutes on the baking sheet before letting them cool completely on a cooling rack.

  7. They will last in the fridge for a week or in the freezer for a few months!



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