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Gluten Free Tahini Muffins!

Gluten Free Tahini Cherry Muffins

Delicious tahini muffins made with dried cranberries and poppy seeds.
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Prep Time :15 minutes
Cook Time :18 minutes
Total Time :33 minutes
Yield: 12 muffins
Author: Amanda Paa



  • 1/2 cup old fashioned oats
  • 1/2 cup oat flour
  • 1/2 cup teff flour I used ivory, but brown will work too
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dried Montmorency Tart Cherries
  • 1/3 cup coconut flakes lightly crushed in your hand
  • 1 1/2 tablespoons poppy seeds
  • 2 large eggs
  • 3/4 cup oat milk
  • 1/4 cup melted liquid coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup tahini
  • 1 teaspoon vanilla extract


  • Preheat oven to 375 degrees F.
  • In a bowl, stir together oats, flours, baking powder, cinnamon, and sea salt. Then add tart cherries, coconut flakes, and poppy seeds, and stir to lightly coat. 
  • In a separate bowl, whisk together eggs, oat milk, coconut oil, maple syrup, tahini, and vanilla extract. 
  • Add wet ingredients to dry ingredients, and stir until no flour streaks remain. 
  • While oven is preheating, fill muffin cups with batter, 3/4 of the way full. If they are almost full, that's a good thing! The muffins will rise beautifully this way.
  • Bake muffins at 375 degrees F for 4 minutes, then turn down heat to 350 degrees F and cook for another 14 minutes, until a toothpick comes out with crumbs. 
  • Let cool in the pan for 5 minutes, then remove. Best eaten when fully cooled.