Pumpkin & Tahini Double Choc Muffins (Vegan & Gluten Free)

These muffins are super fudgy and a little brownie-like! I love chocolate muffins and brownies as much as the next person, and these have the added bonus of a sneaky hidden vegetable and calcium-rich tahini, not to mention the amazing benefits of omega three-rich flaxseeds and the raw cacao, almonds and oats! I have used Red Tractor’s Keto Baking Flour to help bind these muffins without having to use eggs. However, you can also make the recipe using flaxseed meal (I just grind the seeds up in my coffee grinder). I hope you enjoy these fudgy treats - the prefect way to celebrate World Chocolate Day! Enjoy, my friends!!

Makes 8 muffins

250g pumpkin, skin removed (choose a sweet, bright orange one such as a Jap, Kent or Butternut)

1/3 cup maple syrup

¼ cup coconut/almond milk

¼ cup tahini

½ tsp pure vanilla extract

2 Tbsp avocado oil or coconut oil

½ cup coconut sugar

½ cup raw cacao powder, sifted

Pinch of sea salt

1 ½ tsp baking soda

¾ cup rolled oats, blitzed into flour (I use gluten free)

½ cup Keto Baking Flour or 1/3 cup flaxseed meal

¾ cup almond meal

½ cup roughly chopped 70% dark chocolate

Extra tahini to decorate

1.     Preheat the oven to 180C and line a muffin tin with 8 muffin paper cases.

2.     Dice pump into 2cm cubes and steam for 5-10 mins or until it is soft, and you can easily pierce it with a fork. Allow to cool slightly.

3.     Add the pumpkin to a large mixing bowl and mash until smooth. Add the maple syrup, milk, tahini, vanilla and avocado oil and whisk to combine.

4.     Add the remaining dry ingredients, the coconut sugar, sifted cacao, salt, baking soda, oat flour, Keto baking Flour (or flaxseed meal), almond meal and chopped chocolate. Stir until well combined.

5.     Divide the mixture evenly between 8 muffin tins. Drizzle a swirl of tahini on top of each muffin before placing them into the oven to bake for 25-35 minutes. Insert a skewer into the centre of one of the muffins to see if it is ready. The skewer should come out clean (but not if you test where there’s a chocolate chunk, so just be mindful of this)! Allow to cool in the tin for 15 minutes before moving to a wire rack to cool completely. These muffins have the best texture and level of sweetness once left to cool completely (I know its hard to wait, but its worth it). Enjoy!

Store in an airtight container at room temperature for a few days.