Tahini and Coconut Muffins
A tender, nutty muffin that turns interesting ingredients — tahini, coconut milk, dates — into a unique breakfast treat.
Prep
20 mins
Bake
23 to 25 mins
Total
45 mins
Instructions
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Preheat the oven to 375°F. Grease the wells of a muffin tin, or line with paper liners and spray the liners.
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To make the muffins: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
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In a large mixing bowl, beat the coconut oil or butter and sugar until light. Add the tahini, mixing until incorporated. Beat in the vanilla and the eggs, one at a time, scraping the sides of the bowl as needed.
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Add a third of the dry ingredients, and mix until moistened. Add half the coconut milk, mix until combined, then add the remaining flour mixture and coconut milk. Mix well, scrape the bowl, then stir in the chocolate chips and dates.
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Scoop into the wells of the prepared pan. Bake the muffins for 23 to 25 minutes, until golden brown and a toothpick inserted into the center of one comes out clean. Remove the muffins from the oven, and cool them for 5 minutes before tilting them out of the pan to cool on a rack.
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To make the glaze: Add the coconut milk or heavy cream a bit at a time to the confectioners' sugar, and stir until smooth and "drizzle-able." Drizzle over the tops of the muffins.
