Tahini and Coconut Muffins

These tahini and coconut muffins with chocolate chips and dried apricots have a wonderful unique flavor. You'll love them for both breakfast and an afternoon snack. 

I made these muffins to use up the last of a jar of tahini I had in the back of the refrigerator. Tahini is a Middle Eastern paste made from sesame seeds and is typically used to make hummus, baba ghanoush, and sesame noodles. The flavor is similar to toasted sesame oil, but the texture is creamy. 

You can also get creative with tahini and use it as a substitute for other nut butters, such as peanut butter, almond butter, or cashew butter. I've even used it to make no churn ice cream. 

I adapted this recipe from a copy of Sift Magazine from Fall 2016 (no longer in print). The article was about "pantry orphans," leftovers from something you bought for a specific recipe. You now have just a little bit of the ingredient left and no idea what to use it for. 

Other ingredients mentioned in the article, titled "What Else Can I Do with This?" include horseradish, cornmeal, miso, fresh ginger root, tomato paste, and coconut milk (also included in this muffin recipe). 

Besides baked goods, some of the suggestions for using tahini included making a salad dressing, using it as a glaze for salmon, and adding it to cream cheese for a bagel spread. 

Ingredients in These Muffins (besides Tahini):

Whole Wheat Flour: You could also substitute white whole wheat flour. 

From the Pantry: Baking soda, baking powder, salt, vanilla, and brown sugar. 

From the Fridge: Unsalted butter (you could also substitute coconut oil) and eggs. 

Coconut Milk. 

Chocolate Chips. 

Dried Apricots: You can use any dried fruit, such as chopped dates, prunes, raisins, or cranberries. 

The combination of the flavors of whole wheat, nutty tahini, brown sugar, and creamy coconut milk is so good, and so unexpected. The muffins are sweet, but not overly sweet. We loved them for breakfast along with a bowl of fresh fruit and a cup of coffee. 

They're also great to pack for breakfast on road. 

Store any leftovers in an airtight container for up to three days. You can also individually wrap them and freeze them for later. 

More Muffin Monday Muffins:

• Blueberry Orange Muffins (egg free) from A Messy Kitchen
• M&M Mini Muffins from Food Lust People Love
• Tahini Coconut Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Tahini and Coconut Muffins

Yield: 12 muffins

Author: Karen Kerr

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

These tahini and coconut muffins with chocolate chips and dried apricots have a wonderful unique flavor. You'll love them for both breakfast and an afternoon snack. 

Ingredients

• 198 grams / 7 ounces / 1 3/4 cups whole wheat flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 113 grams / 4 ounces / 1/2 cup unsalted butter, softened
• 156 grams / 5 5/8 ounces / 3/4 cup brown sugar
• 50 grams 1 3/4 ounces / 1/3 cup tahini
• 1 1/2 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 241 grams / 8 ounces / 1 cup coconut milk
• 85 grams / 2 1/2 ounces / 1/2 cup semi-sweet chocolate chips
• 71 grams / 2 1/2 ounces / 1/2 cup diced dried apricots

Instructions

1. Heat the oven to 375 degrees F and grease a 12-cavity muffin pan, or line with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer or a large bowl, beat together the butter and sugar until light and fluffy. Beat in the tahini and then the vanilla.
4. Add the eggs, one at a time, and beat until incorporated.
5. Add 1/3 of the flour mixture and mix with a rubber spatula. Next, add 1/2 of the coconut milk and mix until incorporated. Next, add 1/3 of the flour mixture and mix, followed by the rest of the coconut milk and then the rest of the flour mixture.
6. Stir in the chocolate chips and dried apricots and mix until evenly distributed.
7. Divide the batter among the the muffin cups and bake for 23 to 25 minutes. Cool in the pan for 5 minutes and then finish cooling on a wire rack.

Nutrition Facts

Calories

177

Fat (grams)

13 g

Sat. Fat (grams)

9 g

Carbs (grams)

13 g

Fiber (grams)

2 g

Net carbs

11 g

Sugar (grams)

0 g

Protein (grams)

4 g

Cholesterol (grams)

51 mg

https://www.karenskitchenstories.com/2025/04/tahini-and-coconut-muffins.html

Karen's Kitchen Stories

tahini, coconut milk

muffins

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories