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Tahini date molasses

Decadent Tahini Date Molasses Muffins to Savor This Fall

These Tahini Date Molasses Muffins combine wholesome ingredients for a nutritious treat, perfect for those cozy autumn mornings.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons baking powder Ensure it’s fresh for optimal rising.
  • 1 teaspoon baking soda Works with acidic ingredients to lift muffins.
  • 1 teaspoon cinnamon Can be swapped with nutmeg for a different twist.
  • 1/4 teaspoon ground clove Optional spice for added depth.
  • 1/2 teaspoon sea salt Balances sweetness.
  • 1 cup mashed sweet potatoes Can be substituted with pureed pumpkin.
  • 2 large eggs Use flax eggs for a vegan version.
  • 1/2 cup vegetable oil Melted coconut oil can be used.
  • 1/2 cup date molasses Can be replaced with maple syrup or honey.
For the Topping
  • 2 tablespoons black sesame seeds Substitute with regular sesame seeds if desired.
  • 1 cup runny tahini Adjust quantity based on preference.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare your muffin tin by greasing or lining it with paper liners.
  2. In a large bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, ground clove, black sesame seeds, and sea salt. Whisk together until well blended.
  3. In another bowl, mix the mashed sweet potatoes, eggs, vegetable oil, and date molasses until smooth.
  4. Carefully fold the wet mixture into the dry ingredients, mixing until just combined.
  5. Spoon the batter into the muffin tins, filling each cup about three-quarters full. Add 1-1½ tablespoons of tahini on top of each muffin.
  6. Sprinkle sesame seeds on top for additional crunch if desired.
  7. Bake in the preheated oven for 25-30 minutes, or until muffins spring back when touched.
  8. Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 50IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

These muffins are versatile and can easily be adjusted to fit gluten-free or vegan diets. Great for busy mornings or snacks!

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