Blackberry Maple Tahini Muffins
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.
Servings: 6 servings
Ingredients
- 1 cup white whole wheat 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 Greek yogurt
- 2 tablespoons tahini
- 5 tablespoons maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 1/2 cup blackberries, cut in half if they are large
- Turbinado sugar for sprinkling on top optional
Instructions
- 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.
Notes
Nutrition
Calories: 165kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 247mg | Fiber: 3g | Sugar: 11g