Brown sugar tahini muffins

This recipe, I have to admit, was pretty much stolen from my 6-year-old daughter. One Saturday she decided she wanted to make muffins with help.

We went through the pantry, looked for possible ingredients and got mixing. All I did was help with some measurements (so we didn’t end up with rocks instead of muffins) and the oven-related stuff. I might also have influenced her to swap the sparkly golden sugar for light brown sugar instead. But the tahini, that’s all hers!

If you’re not a fan of sesame, or allergic, just swap for any other nut or seed butter you prefer.

brown sugar tahini muffins

Brown sugar tahini muffin

A delicious moreish nutty muffin with grown-up flavours that even kids can whip up in a few minutes.


  • 2 cups of plain flour
  • 1 cup of light brown sugar
  • 2 teaspoons of bicarbonate of soda
  • 2 tablespoons of ground flaxseed (linseed)
  • 1 teaspoon of salt
  • 1 cup of non-dairy milk
  • 1/2 cup of tahini


  1. Pre-heat the oven to 200C/400F.
  2. In a bowl, mix the milk and the flaxseed and leave to rest for at least 10 minutes.
  3. In a separate bowl mix the flour, the bicarbonate of soda, the sugar and the salt.
  4. After about 10 minutes when the flax is gloopy (there will be milk that remains liquid), mix in the tahini.
  5. Combine wet and dry ingredients.
  6. Divide into muffin tins. The mix will make 12 1/4 of a cup muffins. If wanted, sprinkle some sesame seeds for decoration.
  7. Bake at 200C/400F for 20 minutes, or until golden brown (if you put a stick in the muffin it should come out clean).


brown sugar tahini muffins

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