11 pieces

These vegan muffins are rich in many different savours. If you like an intense nut flavor, you will love it! I adapted the recipe from Unconventional Baker. I’ve changed some ingredients to my taste.


½ cup white flour

1 cup almond flour

½ cup chickpea flour

6 tbsps peanut tahini

1 cup coconut sugar

vanilla to taste

almond essence to taste

1 tbsp fresh rosemary (very finely chopped)

a pinch of salt

½ tsp baking soda

½ tsp baking powder

½ cup sunflower oil

½ cup water

6 tbsps cedar nuts (use them whole, not cut)


I knead cake dough from all the products (rosemary and cedar nuts I add at the end).

I pour the mixture in previously greased muffin molds.

Bake in a preheated oven at 180ᴼC until readiness (I always check with a wooden skewer; if necessary, you can reduce the temperature during baking – it depends on the baking mold and the oven).