1 ¼cupvegan semi-sweet mini chocolate chips divided
Instructions
Preheat the oven to 350℉. Prepare 2 muffin tins by placing paper liners in them.
Mix flaxseed meal with warm water in a small bowl and set aside for 5 minutes to thicken. Mix soy milk with apple cider vinegar and set aside.
In a large mixing bowl, whisk together teff flour, cocoa powder, coconut sugar, pumpkin pie spice, baking powder, baking soda, and sea salt.
In a medium mixing bowl, combine sweet potato puree, applesauce, maple syrup, black tahini, soy milk mixture, and vanilla extract. Add flaxseed/water mixture and whisk to combine.
Pour the liquid ingredients into the middle of the dry ingredients. Mix with a spatula until just combined, and stir in 1 cup chocolate chips.
Pour the batter into the paper liners, evenly distributing it with an ice cream scoop among the 18 muffin liners. Top with ¼ cup remaining chocolate chips.
Bake at 350℉ for 30 minutes. When the muffins are ready, they should spring back when touched, or when a toothpick inserted into the center comes out with a few crumbs, without raw batter on it.
Notes
Bake the sweet potatoes the day before at 400°F for 1 hour and 15 minutes. Let them cool slightly, remove the skins, mash, and refrigerate.
These freshly baked muffins will last for about 3 to 5 days at normal room temperature. To prevent them from drying out, cover them with foil or plastic wrap or place them in a plastic bag.
Refigerate for up to 7 days.
Freeze up to one month. To freeze the muffins, let them cool and wrap them tightly with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag.