Cinnamon Tahini Muffins

One perk of my job:  I get paid to jump out of airplanes.  Well, I guess sometimes it’s a helicopter.  I’m sorry…even though there are plenty of videos out there set to AC/DC’s Thunderstruck or something that make this kind of thing look totally cool, I hate it.  Something about standing in an open doorway of a MOVING PLANE 2500 feet above the ground…and jumping out of it…WILLINGLY…that’s just unnatural.  I’m also a total wuss.

I made these muffins for the first time as a pre-jump snack.  We have to get up pretty damn early to get out there before the Colorado winds start up, and you know me–I’ve got a freshly packed meal everywhere I go.  I think I got enough flak for being the girl in the corner with my coffee and muffins without people knowing they were both Paleo AND Vegan muffins…but it was hard to notice since they were effing delicious.  Well, I guess I minded–I’m sensitive like that–but they were still totally delicious.


1/2 c Coconut Flour

6 Flax Eggs

1/2 c Tahini

2 Mashed Bananas

1 T Cinnamon

2 t Vanilla

1/2 t Baking Soda

2 t Apple Cider Vinegar

1/3 c Coconut Milk

Optional:  2 T Maple Syrup


Combine all ingredients with an electric mixer until well combined.  Spoon batter into prepared muffin tins.

Bake at 350 degrees for 20-30 minutes.

Makes 12 muffins.

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5 responses to “Cinnamon Tahini Muffins

  1. If I want to use real eggs, would I use 6?

    Also, I agree with the previous comment, tahini, what a great idea!

  2. Pingback: Cinnamon Tahini Bread |·

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