Chewy Chocolate Chip Muffin
  • Alaina Hinkle

Chewy Chocolate Chip Muffin

Updated: Apr 25, 2019

Okay... I feel like I say this a lot, but I REALLY mean it this time :) If you make anything on this blog... MAKE THESE! I am not kidding. These are heaven and I love every little bit about it, down to the last crumb.

So I have been hearing A LOT about how Tahini is amazing in baking. A blogger I follow Nicole from Kale Junkie, talks about her life changing chocolate chip cookies using Tahini, but have always been skeptical. But I really have seen recipes where they use Tahini instead of egg & how it is used for alternatives in all sorts of things. So I finally wanted to jump in and give it a go! I hope Nicole will be proud of me and think these are “life changing muffins”, because I truly think they are!

They are vegan, gluten free, dairy free ( if you use Enjoy Life dairy free chips) & refined sugar free.... HOW?? Sometimes I feel like people see vegan, gluten free or refined sugar free and jump on board because those are phrases being thrown around left and right... OR people turn up their noses that there is no way they taste good without being full of gluten or refined sugar. Well I am here to tell you and hope you can tell from my blog already--- that last bit there is false! Things taste just as good, if not better & your body will thank you too!

So seriously before you do anything else this week... MAKE THESE MUFFINS and TRUST ME, you will thank me I know it!


Preheat the oven to 350 degrees

- 2 cups almond flour ( it is cheaper to get it in the bulk section at your local grocer, they do have it in bulk at whole foods)

- 1/4 cup coconut sugar

-1/4 tsp Pink Himalayan salt

-1/2 tsp baking soda

-2 scoops Orgain Chocolate protein powder (

I am sure another protein powder will work— I just can only vouch for that one in these! Let me know!)

-1 cup semi sweet chocolate chips

-1/2 cup maple syrup

-1 cup organic Tahini

-1 tsp vanilla extract

-2 tbsp coconut oil melted


Put all the dry ingredients in a bowl and whisk together. Put all of the wet ingredients in a separate bowl and whisk those together.

Then add the wet ingredients to the dry. Then lick the spatula clean and/or bowl.. no judgments, also no raw egg so lick away!

Grease muffin tin and divide the batter into 12. Bake for 15 minutes at 350 degrees. This will create a crispy outside, but chewy inside, that is perfect. Seriously the consistency is awesome, the crispness on the outside, you would not expect what is on the inside :)

When they come out LET THEM STAND though and cool completely before removing. Almond flour creates such a different consistency than regular flour . Therefore, they can fall apart easily when taken out and also may seem not done. They are done after those 15 minutes though, trust me :)

Once they sit for awhile, I take them out and let them cool more. Then store on counter for up to 3 days or refrigerate for up to 7 days.

ENJOY, they are so stinkin' good!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!

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