Welcome to my messy, joyful, and perfectly imperfect version of motherhood. I’m a nutritional therapy practitioner and certified pre & postnatal coach. I’m here to help you move through motherhood with ease!
When I was a kiddo, I LOVED (yes, all caps, LOVED) the poppyseed muffins from Costco. You know the ones that are as big as your head? So I knew that eventually I needed to make a grain-free variation.
Grain-free baking is tricky, because more often than not your flour options are limited to almond or cassava for the best texture. But cassava is expensive and not widely used (beyond kitchen nerds like myself) and almond, while seemingly everywhere, is also a major allergen!
So I set out to add some nut-free baked good recipes to the blog.
Tahini is what make these muffins shine (both literally and in true star fashion). Tahini is a made from sesame seeds and a great option for those who have to avoid nuts. Sesame contains important essential fatty acids and vital nutrients, making them a staple for pregnancy. I think they’d make a delightful nursing snack too.
This recipe comes together so easily. I highly recommend using a food processor or high-speed blender to make the batter. Tahini is thick and mixing by hand will take a lot of elbow grease.