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Vegan tahini muffins recipe

Tahini Fudge Apple Muffins

These vegan tahini muffins are super moist and have a fudgy texture from the cooked apple/tahini scooped in the middle. The tahini also offers a little nuttiness/saltiness which goes really nicely with the sweet apple.

Course Dessert, snacks
Cuisine Vegan
Keyword vegan, vegan tahini muffins,
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 muffins

Ingredients

For the muffins (dry ingredients)

  • 250 g all purpose flour (2 cups)
  • 150 g brown sugar (3/4 cup)
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 160 ml vegan buttermilk (~150ml soya milk with 1 tbsp soya milk)
  • 60 ml rapeseed oil (or sunflower/coconut oil)
  • 1 tsp vanilla essence
  • 1 tbsp apple cider vinegar
  • 2 tbsp apple puree (peel and chop apples, microwave with a bit of water until soft, then blend)

For tahini/apple filling

  • 80 g apple puree (peel and chop apples, microwave with a bit of water until soft, then blend)
  • 2 tbsp agave syrup (or 1.5 tbsp of brown sugar)
  • 1.5 tbsp tahini

For the muffins (wet ingredients)

Instructions

For the tahini/apple filling

  1. Make the apple puree by roughly peeling 2 apples and them submerging then in water in a microwavable bowl. Microwave for around 3 mins (stirring in half way) until soft.

  2. Drain the water from the apples then blend in a blender or with a fork.

For the muffins

  1. Preheat oven to 180°C. Place muffin cases in the muffin tins

  2. Sift the flour into a mixing bowl then add the brown sugar, baking powder, salt and cinnamon

  3. Prep the vegan buttermilk by mixing 1 tbsp lemon juice with the soya milk and leave to curdle

  4. Combine 2 tbsp of the apple puree you prepared earlier with all the other wet muffin ingredients (oil, white wine vinegar, vanilla essence, buttermilk) in a bowl

  5. Combine the wet mixture with the dry ingredients and mix until a thick batter forms

  6. Use a tablespoon to divide 3/4 of the mixture across the cases so that you are only filling them part of the way up

  7. Mix the tahini and agave syrup with the remaining apple sauce (around 80g) that you made earlier- I used a mini blender but a fork or mini whisk will do.

  8. Use a teaspoon to divide the tahini apple mixture across the muffin cases, then add the remaining muffin mixture (make sure you leave about 1cm from the top as they will rise in the oven

  9. Bake for 25-30 mins until a toothpick inserted into the centre of the muffin come out clean

  10. Leave to cool on a cooling rack

  11. Enjoy with vegan ice cream or by itself with a cuppa