Preheat your oven to 375°F and line a muffin tin with parchment paper liners.
In a large bowl, whisk together the eggs, egg yolks, tahini, maple syrup, and vanilla extract until well combined.
Add the sifted coconut flour, cocoa powder, salt, and baking powder into the bowl and whisk until smooth and combined.
Divide the batter between 10 muffin liners, filling about 3/4 of the way full. Let the batter stand for 5 minutes so that coconut flour can begin absorbing the liquid.
Bake until a toothpick inserted in the center of the muffin comes out clean, about 16-18 minutes.
Let cool to room temperature in the pan, and then transfer to a wire rack to cool completely.
I also thought these were really good with only ½ cup syrup. But taste testers thought they needed to be sweeter.
You MUST use parchment paper liners or a silicon muffin tray to make these. If you use regular paper liners, a few little chunks of these muffins will stick to them due to there being no oil and a sticky sweetener.
Store muffins in an air-tight container in the refrigerator, or freeze.