TO-DO AHEAD OF TIME:

• Make sure you have parchment paper muffin liners.
• In a bowl, thoroughly mix the 2 cups yellow pea flour with 1 cup water and 2 Tablespoons apple cider vinegar. Let it soak for 24 hours. You can stick it in the fridge during this time or leave it on the counter. I have done both. I usually leave it sit out uncovered for about 12 hours and then the rest of the time I place it in the fridge, covered.

DIRECTIONS:

1. Line 12 muffin tins with parchment paper muffin liners. (paper liners do not work well with the yellow pea flour batter)
2. Preheat oven to 375° F.
3. Thoroughly mix the ground flax seeds, coconut flour, pumpkin pie spice, baking soda, salt, and stevia.
4. In a Vitamix, place the wet yellow pea mixture (that was soaked for at least 24 hours), the olive oil, butternut squash (or pumpkin), and vanilla. Blend well.
5. Carefully pour the wet ingredients from the Vitamix in the dry flour mixture. Stir together.
6. Add chocolate chips, evenly distribute.
7. Divide batter evenly among 12 muffins.
8. Bake at 375° for 30 to 32 minutes or until done. A toothpick inserted should come out clean.
9. Serve hot or cold.

NOTES:

• I make my own yellow pea flour from dried yellow split peas. I grind them in the dry container of my Vitamix and then sift the freshly ground flour through my stainless steel fine mesh strainer to remove any remaining bits.
• I prefer using butternut squash in all of my pumpkin recipes. I have tried this recipe with both butternut squash and pumpkin. Butternut squash wins!