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Carrot Cake Tahini Muffins
Everything you love about carrot cake in a nutrient-rich, portable breakfast! The batter is enriched with nutty notes of Soom Premium Tahini and studded with sweet pops of dried fruit and walnuts for crunch. Bonus: these speedy muffins are done in just 30 minutes and freeze well for any on-the-go breakfast treat.
1¾ cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp kosher salt
2 large eggs
¼ cup melted coconut oil
¼ cup Soom Premium Tahini
½ cup pure maple syrup or honey
1 tsp vanilla extract
½ cup applesauce
2 cups grated carrots (from 3-4 large carrots)
½ cup raisins
⅓ cup finely chopped walnuts OR unsweetened coconut flakes
Optional: 1-2 Tbsp turbinado sugar
Preheat the oven to 425F. Grease all 12 cups of a muffin tin with non-stick cooking spray.
In a large bowl, combine flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt. Stir well with a whisk.
In a separate bowl, combine eggs, oil, tahini, maple syrup, and vanilla; stir well with a whisk. Add applesauce, grated carrots, walnuts (or coconut flakes); mix well to combine.
Pour the wet ingredients into the dry and mix until just combined (a few lumps are ok). Divide the batter evenly between the greased muffin cups; sprinkle the tops with turbinado sugar, if desired. Bake for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Let cool for 15 minutes before removing muffins from tins. Store, covered, at room temperature for up to 4 days.
Feel free to swap Soom Premium Tahini for Soom Vanilla Bean Tahini for a slightly sweeter muffin. Keep all proportions the same.
Dietary Preferences: Dairy-Free, Kosher, Vegetarian
Seasonality: Summer, All