Strawberry Rhubarb Tahini Muffins
These strawberry rhubarb tahini muffins may be my new favorite muffin combination and are only 180 calories and 6 Weight Watchers points. As I was gathering and writing this recipe, a fresh clean out of my fridge unearthed a jar of tahini, and I thought “why not?” Best decision evah! Be sure to follow along for more Weight Watcher recipes.
What is tahini?
Tahini is a creamy, nutty paste made from ground sesame seeds. It’s a staple in Middle Eastern and Mediterranean cooking, often found in dishes like hummus and baba ghanoush, but its versatility goes way beyond savory recipes. With a texture similar to natural peanut butter and a slightly bitter, earthy flavor, tahini adds richness to everything from salad dressings to baked goods. It’s also packed with healthy fats, plant-based protein, and minerals like calcium and iron, making it as nourishing as it is delicious. Whether you’re swirling it into sauces or drizzling it over fruit, tahini brings a unique depth of flavor that plays well with both sweet and savory ingredients. Next week I plan on making a tahini strawberry toast, stay tuned!
Strawberry Rhubarb Tahini Muffins
The addition of tahini to these muffins almost gives it a nutty note. Delicious! Note, these are not overly sweet muffins, so adjust sugar according to your taste.
Ingredients
- Rhubarb Compote (make ahead):
- 2 stalks rhubarb (about 2 oz), chopped
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1/4 cup water
- Strawberry Sauce (make ahead):
- 1 cup strawberries (4 oz), chopped
- 1/4 cup water
- 1 teaspoon cornstarch
- 2 teaspoons lemon juice
- Muffin Batter:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup tahini
- 1/4 cup liquid egg whites
- 1/3 cup nonfat Greek yogurt
- 1/3 cup sugar
- 1/4 cup unsweetened almond milk
- Tahini Granola Topping:
- 1/2 cup granola
- 1 tablespoon tahini
- 1 teaspoon honey
- 1 tablespoon sugar
Instructions
- Make the Rhubarb Compote (Can be made up to 1 week in advance and refrigerated)
In a small saucepan, combine chopped rhubarb, lemon juice, sugar, and water. Bring to a simmer over medium heat and cook for 8–10 minutes, or until rhubarb is soft and mixture has thickened slightly. Let cool completely before using.
2. Make the Strawberry Sauce (Also make-ahead friendly)
In another small saucepan, combine strawberries, water, cornstarch, and lemon juice. Simmer over medium heat, stirring frequently, until the sauce thickens and berries break down, about 6–8 minutes. Let cool.
3. Prepare the Topping
In a small bowl, mix granola, tahini, honey, and sugar until evenly coated. Set aside.
4. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a muffin tin with 12 liners or lightly grease.
5. Make the Muffin Batter
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, tahini, egg whites, Greek yogurt, sugar, rhubarb compote and almond milk until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
6. Assemble the Muffins
Spoon about 1 heaping tablespoon of batter into each muffin cup. Add a small dollop (about 2 tablespoons) of strawberry sauce.
Top with another scoop of batter to fill each cup about 3/4 full. Swirl lightly with a toothpick if desired.
Sprinkle each muffin with the tahini granola topping.
7. Bake
Bake at 400°F for 15 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
8. Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
As of the date of this publication, each muffin is 6 Weight Watcher points. Click here for the WW link. If you count calories or macros, each one is 180 calories, 3 fat, 29 carbs, 1 fiber and 6 protein.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers recipes? Check out my side dish recipes!
