These have the best texture of any muffin recipe I’ve ever created….seriously 😏 I decided to sweeten them by just using date syrup so that there’s no processed / refined sugar and honestly the tahini-date flavor profile is some next level stuff. Do you think my muffin bender will ever end?
1/2 cup tahini
1/2 cup date syrup (I used @jooliesdates) sub maple syrup if you can’t find date!
Preheat your oven to 350 degrees and line a muffin tin with muffin liners.In a medium bowl, beat the eggs, then add the tahini. Mix, then add the date syrup and vanilla extract. Mix until thoroughly incorporated and smooth. In a separate bowl, whisk together the almond flour, baking soda, and a pinch of salt. Combine the wet and dry ingredients and add the non-dairy milk or water to help everything come together. Fold in the chocolate chips (I measure this literally with how I’m feeling on the day, usually it’s generous lol). Transfer the muffin batter to your muffin tins and bake for 25-30 minutes, until the muffins have risen and are golden brown. Let cool before enjoying!
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I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.
Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.
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