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Carrot and Tahini Muffins

This Carrot and Tahini Muffins is a delicious moist cake with suitable for snack, deseart or breakfast loaded with vitamin rich carrot
Cook Time 14 mins
Course Breakfast, Dessert, Snack
Servings 5


Dry mix:

  • 1 cup / 140 g buckwheat flour
  • 1 cup / 120 g brown rice flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 4 tablespoons toasted sesame seeds

wet mix:

  • 1 tablespoon flax seed meal mixed with 5 tablespoons water
  • 1 cup / 250 ml unsweetened nut milk (I used almond milk)
  • ½ cup / 135 g dark tahini
  • ¾ cup /  185 ml agave nectar
  • 1 cup / 108 g shredded carrots (about 1 large carrot)
  • melted coconut oil or sunflower oil to grease the muffintins


  • Pre-heat the oven to 175º/350ºF. Grease with sunflower oil or melted coconut oil 8 muffin tins.
  • In a large bowl, sift the flours, baking powder, baking soda, salt and cinnamon. Add the sesame seeds and stir well to combine.
  • In another bowl, whisk together the flax seed mixture, nut milk, tahini and agave nectar, until well incorporated.
  • Add the wet mixture to the dry ingredients stirring well to combine. Finally, add the grated carrots.
  • Pour the mixture into the greased muffin tins. Bake in the oven for 20 to 25 minutes (mine took exactly 23minutes). Let the muffins cool a bit in the tins before unmolding and transferring them to a cooling rack. Eat!
Keyword Carrot and Tahini Muffins Recipe