Preheat the oven to 350° F (175° C).
Make the topping by whisking together the non-dairy milk, tahini and maple syrup in a small mixing bowl. To that small bowl, add the remaining topping ingredients (chopped walnuts, cinnamon, cardamom and raisins) and stir until everything is combined. Set aside for now.
Place all of the “wet mixture” ingredients into a medium-sized mixing bowl and whisk to combine. Set aside for now.
Place all of the “dry mixture” ingredients into a large mixing bowl and gently stir to combine.
Transfer the wet mixture to the dry mixture and gently stir until combined.
Line a muffin tin with liners and evenly distribute the batter amongst all 12 liners.
Gently press some topping onto the top of each muffin until all of the topping has been used. Bake for 23-25 minutes.
Allow to cool for at least 10 minutes before you dive in.
After I made this recipe I had Kellie test them with regular whole wheat pastry flour and they worked perfectly using the same measurements in the recipe.
Our photographer, Maggie made them with Pamela's All Purpose Gluten Free Flour mix and they came out awesome. She used the same measurements in the recipe.
Maggie photographed them with gluten free flour so if you are using teff flour and brown rice flour (like the recipe calls for) and yours look different, that is why.