Inspired by the bag of chestnut flour I discovered at a specialty grocery store, I decided to take the opportunity to really highlight this starchy nut, since it’s typically ignored by most home bakers. It needn’t be in some fancy dessert, either—these muffins are most certainly basic breakfast fare, but so delicious they could easily be eaten any time of the day. If you can’t get your hands on it, you can use finely ground almond flour instead of the chestnut flour . . . but of course, it won’t be quite the same.
Preheat the oven to 350ºF and either lightly grease 12 muffin tins or line them with papers.
Whisk together the agave, oil, soy yogurt, vinegar, and vanilla in a large bowl until fully combined. Add in both flours, baking soda, cinnamon, and salt, stirring until mostly smooth, but
Equally divide the batter among your prepared tins, filling each one nearly to the top, and sprinkle each one with just
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