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Healthy Double Chocolate Lactation Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients
  

  • 4 eggs
  • 1 cup pumpkin or sweet potato puree
  • 1 cup tahini
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup coconut flour
  • 1/4 cup brewers yeast
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat oven to 350°F. Line or grease a muffin tin
  • In a large bowl, whisk together tahini, pumpkin puree, syrup, eggs, coconut sugar and vanilla until smooth.
  • In a small bowl, whisk together remaining dry ingredients (except chocolate chips).
  • Whisk dry ingredients into wet until well combined.
  • Fold in chocolate chips.
  • Fill muffin wells 3/4 of the way full.
  • For mini muffins, bake for 18-20 minutes. For regular size muffins, bake 23-25 minutes.
  • Allow to cool slightly before removing from tin.
  • Store in an airtight container in the fridge for up to one week.