Blueberry Tahini Muffins

Tahini is on of my pantry essentials, I always manage to have at least one jar of the stuff on hand. I loved it before I really knew what it was and only recognized it as the amazing sauce on a falafel sandwich. Tahini for those who aren’t  familiar, is a milled sesame butter popular in Middle eastern dishes. It has a warm and slightly bitter taste that works well in hummus, slathered over grilled vegetables and in sweet dishes served over ice cream and stewed fruit. Today I’m using it along with blueberries to make these muffins really special. Here are a few reasons you should add it to your diet 

Benefits of Tahini

• Tahini is a great source of polyunsaturated fat, to help support brain and heart health and can help lower cholesterol. 

• Tahini is a great vegan source of calcium. Just 2 tablespoons of tahini provides 15 percent of the recommended daily intake of calcium. Which is important for bone density and nerve transmission. 

• Tahini is also a great source of zinc which is important for immunity, metabolism and libido. 

These muffins are a one bowl wonder and easily adaptable, they are vegan and could easily be made gluten-free. I love having them with as a mid morning snack with some tea. The tahini adds a richness that keeps you feeling more satisfied, preventing that 3pm crash and pairs nicely with the bright flavoured bluebs. 

Blueberry Tahini Muffins

Makes 12 muffins 

Ingredients

2 Flax eggs ( 2 Tbsp milled flax, 5 Tbsp water)

⅓  cup tahini ( I love Parallel Brothers) 

⅔  cup non-dairy milk 

¼ cup non-dairy yogurt 

1 tsp vanilla

¼ cup maple syrup 

2 cups whole wheat flour *

2 tsp of baking powder 

½ tsp of baking soda 

½ tsp salt 

zest of 1 lemon 

1 cup blueberries, fresh or frozen

1 Tbsp  sesame seeds for topping (optional)

*substitute with this flour blend to make gluten free 

Directions

1. Preheat oven to 400 and line 12 cups with coconut oil or liners. 

2. Mix the flax eggs together and set aside. Once they are gelled add, tahini, milk, yogurt, vanilla and maple syrup and mix together until well combined. 

3. Add the flour,baking soda,baking powder,salt and lemon zest to the bowl and gently mix together.

4. Fold in blueberries and pour 2 tbsp of batter into prepared muffin tin. Sprinkle the tops with sesame seeds or additional blueberries if desired. 

5. Bake for 25-30 mins or until tops are golden. Let cool and remove from tin. Store in an airtight container for up to 4 days. You may prepare the batter in advance and store raw in the fridge for 3 days.