Real talk: I haven't made these without almond flour. So if you have an allergy I'm not exactly sure how an alternative will turn out. You could try replacing the almond flour with wheat flour, or with a flour made from sunflower seeds or pumpkin seeds. Let me know how they turn out if you play around with that.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Breakfast, Dessert, Snack
Servings: 1dozen
Author: Jenné
Ingredients
1tablespoonground flax seed + 2 tablespoon water
1cupwhole wheat pastry flour
1cupalmond flour
1/2cupunsweetened cocoa powder
1teaspoonbaking soda
1/2teaspoonsalt
1/2cupcane sugar + 1/2 cup coconut sugaror brown sugar
1cupplain unsweetened soy milkor other plain unsweetened plant milk
1tablespoonapple cider vinegar
1/2cupsweet potato pureemicrowave or bake sweet potato and mash the filling (in the video I said 1/4 cup, but meant 1/2 cup)
1teaspoonvanilla
1/2cupgrapeseed oildo 1/4 cup to cut back on oil. Works fine, but muffins aren't as rich
1/4cupdark baking chocolatechopped, or use vegan chocolate chips
Instructions
Preheat oven to 400°, and fill muffin cups with liners.
Make your flax seed "egg", by combining the ground flax and water in a small bowl. Set aside to thicken.
Combine the dry ingredients––flour, almond flour, cocoa powder, baking soda, salt, and sugar––in a mixing bowl. Whisk well.
In another bowl, combine the soy milk, apple cider vinegar, flax seed mixture, sweet potato puree, vanilla, and oil. Whisk well.
Pour the wet ingredients into the dry, and mix well. Careful not to over mix.
Fold in the chocolate chips.
Spoon the batter into the muffin cups. They will probably reach the top of your cups. That's great! Get ready for some over flowing delicious muffin tops.
Bake for 25-30 minutes. Test with a toothpick after 25.
Allow to cool for about 10-15 minutes before eating!