Quick, Wholesome & Kid-Approved
Are you craving some Healthy Tahini Chocolate Muffins?
It’s been a while since my last post — life has been a bit of a marathon lately. The boys started school, the germs threw a full-on party, and we parents were the unwilling guests. Between tissues and thermometers, I’ve been craving one thing: easy, nourishing snacks that keep everyone happy (and don’t take an hour to make).
Enter these Healthy Tahini Chocolate Muffins. They’re soft, nutty, and rich — yet made with real, wholesome ingredients. You can even make them with your kids (bonus points if they don’t eat half the batter first).
Healthy Tahini Chocolate Muffins
Ingredients (makes about 6 large or 12 small muffins)
- 40g extra virgin olive oil
- 40g melted coconut oil
- 80g liquid sweetener (I used agave syrup)
- 1 large egg
- 80g plant-based milk of your choice
- 80g organic tahini
- 65g spelt flour (or dinkel flour)
- 10g unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
- ½ cup roughly chopped dark chocolate
Instructions
- Preheat your oven to 170°C (340°F), fan setting.
- In a mixing bowl, whisk together the olive oil, coconut oil, and sweetener.
- Add the egg and whisk again.
- Pour in the milk and continue whisking.
- Add the tahini and vanilla, and whisk until smooth and creamy.
- Sift in the flour and cocoa powder directly over the bowl (it saves time and reduces over-mixing). Add salt and baking powder, then gently fold with a spatula until just combined — don’t over-mix.
- Fold in the chopped chocolate.
- Divide the batter into silicone muffin molds or lined tins.
- Bake for about 20 minutes — resist opening the oven early!
- Let them cool slightly before removing from the molds (if you can wait that long).
Substitutions & Variations
- No tahini? Try almond butter, peanut butter, or cashew butter.
- No liquid sweetener? Use brown sugar or coconut sugar instead.
- Oil options: Replace both oils with just coconut oil or melted butter or half-half.
- Skip the chocolate: They’ll still be moist and rich even without it.
Storage Tips
- These muffins stay soft for 3–4 days at room temperature in an airtight container.
- If your kitchen is warm, keep them in the fridge for up to a week — just let them come to room temp before serving.
Can You Freeze Them?
Absolutely!
- Wrap each muffin individually and freeze for up to 2 months. Reheat in the oven (or air fryer) for 5–7 minutes at 160°C.
Tip: double the dose and freeze half right away — future-you will thank you on a busy weekday morning for your kids or to enjoy with your morning coffee.
Nutrition (per 1 large muffin — approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~255 kcal |
| Protein | 6 g |
| Carbohydrates | 17 g |
| Sugars | 10 g |
| Fat | 18 g |
| Fiber | 2 g |
(Values are approximate and may vary based on ingredients used.)
Why you’ll love these
- Naturally sweetened
- Dairy-free & refined-sugar-free
- Full of healthy fats from tahini
- Perfect texture — soft inside, slightly crisp top
- Kid-approved, parent-approved, week-approved
Next time you crave something chocolatey but don’t want to derail your health goals — make these muffins.
They taste indulgent, but they’re packed with good stuff.
And if your kids help, expect a bit of chaos… and double the fun.
Let me know in the comments how they turned out — and stay tuned, because more deliciousness is on the way.
Love P.
🠚Still hungry? Try this recipe: Easy Vanilla Cupcakes With Dark Chocolate
