Blackberry Maple Tahini Muffins are great for breakfast or snack! This small batch of muffins is made with whole wheat flour, sweetened with maple syrup and has a wonderful flavor from the tahini and blackberries.
Tahini, it’s not just for hummus. Who knew there were so many wonderful ways to use tahini. I’ve been making salad dressing with it. My favorite way is to combine it with lemon juice, maple syrup dijon mustard and a little warm water. Shake it up and add it to your favorite salad.
I’ve been wanting to try baking with tahini after seeing it used in several recipes for brownies and cookies. I finally decided to give it a try and added it to these Blackberry Maple Tahini Muffins. The flavor was wonderful!
It adds a little unexpected “nutty”, slightly bitter (not in a bad way) flavor to the muffins that will leave people wondering what that flavor is. It’s a perfect combination with the blackberries and sweet maple syrup.
We’re headed to Vail this weekend to celebrate my birthday and I’m so excited! Not so much about turning 34, but to get out of town and into the mountains. It’s still off season for all of the mountain towns so it will be nice and quiet.
We’ll be staying in Vail Village so everything will be within walking distance, which my husband is thrilled about. The only time we plan to use the car while we’re there is to hopefully go hiking. The weather so far looks perfect and I see myself spending a lot of time outside, probably with a glass of rosé in my hand.
I’m planning to bake these Blackberry Maple Tahini Muffins again to bring along on the trip. They not only make a great snack to have in the car, but I can also have them for either a pre-run or post-run snack. My husband isn’t a big breakfast person, but I am and these will be perfect for me to have.
If you’re planning a special breakfast or brunch this weekend for Mother’s Day, be sure to put these muffins on the menu. Enjoy!
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/3 cup unsweetened almond milk or milk of choice
- 2 tablespoons plain non-fat Greek yogurt
- 2 tablespoons tahini
- 5 tablespoons maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 cup fresh or frozen blackberries, cut in half if they are large
- Turbinado sugar for sprinkling on top (optional)
- Preheat oven to 400° F. Grease or add muffin liners to 6 of the 12 cups of a standard muffin pan. Set aside.
- In a medium sized bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients.
- Add the wet mixture in with the dry and stir together with a rubber spatula just until combined. Gently stir in the blackberries.
- Divide the batter evenly into the 6 prepared muffin cups. Sprinkle the tops with turbinado sugar, then place on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool in the pan for several minutes before serving.
Amount Per Serving: Calories: 163 Total Fat: 4g Saturated Fat: 1g Cholesterol: 27mg Sodium: 191mg Fiber: 4g Sugar: 11g Protein: 5g
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