Paleo Chocolate Maple Tahini Muffins

Directions

1. 1
   Preheat oven to 375 degrees F and line a muffin tin with parchment paper liners.
2. 2
   In a large bowl, whisk together the eggs, egg yolks, tahini, maple syrup, and vanilla extract until well combined.
3. 3
   Add the sifted coconut flour, cocoa powder, salt, and baking powder into the bowl and whisk until smooth and combined.
4. 4
   Divide the batter between 10 muffin liners, filling about 3/4 of the way full.
5. 5
   Let the batter stand for 5 minutes so that coconut flour can begin absorbing the liquid.
6. 6
   Bake until a toothpick inserted in the center of the muffin comes out clean, about 1618 minutes.
7. 7
   Let cool to room temperature in the pan, and then transfer to a wire rack to cool completely.
8. 8
   Devour.
9. 9
   Notes: 1.
10. 10
    I also thought these were really good with only 1/2 cup syrup.
11. 11
    But taste testers thought they needed to be sweeter.
12. 12
    2.
13. 13
    You MUST use parchment paper liners or a silicon muffin tray to make these.
14. 14
    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.
15. 15
    3.
16. 16
    Store muffins in an airtight container in the refrigerator, or freeze.