Highkey Healthy

Paleo healthy brownie

tahini paleo healthy brownie muffins (GF, Vegan)

If I were to choose to make only one recipe from Highkey Healthy it would be these tahini paleo healthy brownie muffins! I’m about to toot my own horn, but damn,  these muffins are amazing! If you’ve never had tahini and chocolate together you’re missing out! The depth of flavor and uniqueness is indescribable, you will just have to try it yourself!

Paleo healthy brownie
Paleo healthy brownie

These muffins are grain free, gluten free, vegan AND paleo friendly!

But even if you don’t have any dietary restrictions these muffins will be a hit with the whole family!

  • They are sweetened with extra ripe bananas and coconut sugar, making them full of nutrients and low on the glycemic index
  • They are light and fluffy and slightly fudgy
  • The outside is nice and crisp straight out of the oven, while the inside is fudgy like a brownie
  • These are a mix of a decadent brownie and a healthy chocolate muffin
  • Not too sweet so when eaten they will leave your feeling satiated and not sugar overloaded
Paleo healthy brownie
Paleo healthy brownie


Paleo healthy brownie
4.5 from 2 votes


These muffins are chocolaty, and fudgy like a brownie but full of rich, wholesome ingredients. They are great as a dessert or a midday snack to get you through the day!
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes


  • 2 medium extra ripe bananas
  • 1 cup tahini I used raw, untoasted
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp flax meal + 3 tbsp water
  • 1 tsp baking soda
  • 1/3 cup cocoa powder
  • 1/2 cup coconut sugar if you are subbing for table sugar cut it down to 1/4 cup
  • 2 tbsp coconut flour
  • Optional: 1/4 cup chocolate chips (I opted out to keep them healthier)


  1. Preheat oven to 350 degrees F.
  2. Line your muffin tin with paper liners.
  3. Make your flax egg by mixing 2 tbsp flax meal and 3 tbsp water (I reduced the water for this recipe), let sit for 5 minutes.
  4. In a medium bowl or food processor mash your bananas.
  5. Add the tahini, vanilla extract, coconut oil, flax mixture and apple cider vinegar. Blend.
  6. Add in all of your dry ingredients, the baking soda, cocoa powder, coconut sugar, and coconut flour. Blend until combined, do not overmix.
  7. Your batter will be thick, this is how we want it!
  8. Spoon your mixture into the muffin tin, filling the tin to the brim. Will make 12 muffins.
  9. Bake for 25-30 minutes.
  10. Do not test doneness with a toothpick because the center will still be slightly wet (like a fudgy brownie), instead do not bake them past 30 minutes and they will be good to go!


Let them cool before eating, they are slightly wet straight out of the oven. Once they cool and set up they become a yummy, fudgy, brownie goodness!

I’m Kelly

The owner of Highkey Healthy. Let’s talk! Comment below,  if you have any questions and if you try a recipe, tell me know what you think! xoxo

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  • erin

    I made these and they were phenomenal. The only issue I encountered was they sunk a little in the middle. Any idea why this happened?

      • erin

        Made ’em a second time and they turned out great!! QUick question fro you- have you ever subbed another seed or nut butter/paste for the tahini? Looking to take out the sesame here…




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