Tahini Happy Morning Muffins

It's time to bring a big smile to your mornings! These Tahini Happy Morning Muffins are easy to make, filled with nourishing ingredients, and totally delicious. They're all your favorite muffin flavors combined into one!

Most importantly, I want to welcome you to Rogue Brussel Sprout Tahini Week 2020! Tahini Week kicked off on Instagram on Monday with a big giveaway, and will wrap up this Sunday with another new blog post. Please check out @TheRogueBrusselSprout on Instagram for a full week of tahini content (don't forget to look at my Stories too!) and to enter the giveaway.

And now, for some tahini baking. I wanted to start off Tahini Week with a baking recipe because I don't think most people use tahini in this way. Sure it's great in hummus or in a sauce... but it's just as wonderful (or even more wonderful!) in sweet applications. Tahini provides a decadent nutty flavor, richness, and fat, all of which your baked goods need. Using tahini allows you to omit any other added fats (e.g. oil), so it's really a win win.

 

This is actually the third tahini baked goodie on this blog. Check out these super nostalgic Funfetti Tahini Chick Pea Blondies as well as this Blueberry Lemon Tahini Oat Flour Bundt Cake. I promise that once you start baking with tahini you'll wonder why you ever used oil.

However, there's one very important point to make. Not all tahini is created equal! The quality of your tahini matters for all your recipes, but I think it matters especially in baked goods. Some tahini can be gloppy, grainy, or bitter, none of which you want in your muffins. I recommend Seeds of Collaboration light roast for baking. It has a delightfully delicate, nutty flavor and is wonderfully creamy.

Seeds of Collaboration is also partnering with me to bring you Tahini Week 2020! So please get yourself a jar (or several....) and work your way through all three of these tahini dessert recipes, as well as all of my savory tahini recipes. It's the only way to properly celebrate Tahini Week! My friends at SoCo want to offer you a discount too- use the code ROGUE at check-out to save 20%.


Ok, on to these muffins. I love a good muffin, especially one that's packed with nutritious ingredients. But sometimes I can't decide what kind I want to make. Carrot? Morning Glory? Banana? Blueberry? There are too many good options out there.

I've solved this problem for you by rolling all of these classic muffin flavors into one! These cuties, which I've called "Happy Morning" because they're sort of a Morning Glory muffin gone crazy, are the best of all worlds. There's banana, carrots, zucchini, AND blueberries, plus warming spices like cinnamon and cardamon. It sounds chaotic, but it actually really works.


Nutritionally speaking, these muffins are hard to beat. In addition to all the fruits and veggies, they're loaded with good fats thanks to the tahini. The tahini allows you to get away with using no oil. The only "flour" in these comes from oats, and they're sweetened with just a bit of maple syrup. They're also vegan, and get their loft from the reaction of apple cider vinegar and baking soda!

They're really easy to make too, because the entire batter is made in the blender! Just dump all the wet and dry ingredients in and give it a whirl. The only hands-on part is grating the zucchini and carrots.


Now do you see why I've called these "Happy Morning" muffins?? Make a batch over the weekend and enjoy them all week for a quick breakfast or snack.

And please remember to check out the full Tahini Week line-up on Instagram! I'll be giving away two (!!) sets of tahini from Seeds of Collaboration, so make sure to enter the giveaway. Or better yet, just go ahead and order some Seeds of Collaboration tahini now to make sure you get your hands on some!


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Aren't muffins just the best? There's something about them that's so cozy. I also love these Peanut Butter Stuffed Peanut Butter and Banana Muffins, which are so fun.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

  • 1 large, very ripe banana
  • 0.75 c milk of choice. I like to bake with unsweetened soy milk because of its richness.
  • 0.5 c tahini. I can't recommend Seeds of Collaboration light roast highly enough. It's absolutely the best tahini out there for baking because of its sweet, nutty flavor. Remember to use the code ROGUE when you order to save 20%!
  • 0.25 c maple syrup
  • 1 tbsp apple cider vinegar. I promise this isn't as weird as it sounds! The vinegar reacts with the baking soda to give these vegan muffins loft.
  • 1 tsp vanilla
  • 2.25 c. old-fashioned rolled oats
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.25 tsp cardamon
  • 0.5 c grated zucchini. Grate it, then press it in a clean kitchen towel to remove the excess water. Don't skip this step!! It's key to making sure you don't have too much moisture in your muffins, which will give them a gummy texture.
  • 0.5 c grated carrot
  • 0.5 c blueberries. Either fresh or frozen is fine.
  • Coarse sugar for sprinkling the tops, optional
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 350 and line a muffin tin with 12 liners (or oil it well, but liners are really so much easier).
  2. Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades.
  3. Then, measure in the dry ingredients EXCEPT for the zucchini, carrot, and blueberries.
  4. Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute.
  5. Add the zucchini, carrot, and blueberries to the batter and stir it all in by hand.
  6. Pour the mixture evenly into the prepared 12-muffin pan.
  7. Sprinkle each muffin top with a generous amount of coarse-grained sugar if you like. This certainly isn't necessary though, and can easily be omitted if you want your muffins to be completely naturally-sweetened.
  8. Bake 25-30 minutes until a cake tester just barely comes out clean. Let your muffins cool completely on a rack before removing them from the muffin tin (if you want them to be neat... otherwise, devour while still warm).
  9. After cooling the muffins completely, store them in a tightly-sealed container in the fridge; I find they last better there than on the countertop. Rewarm them for 15 seconds in the microwave.

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