• June 24, 2022

Vegan Chocolate Chunk Muffins

During the summer, I got serious about getting healthy and losing weight. It was much easier than I thought it would be. A few minor changes and I have lost almost 20lbs since June! However, slowly but surely, as the holidays approach, I have ditched some of my healthy habits. So, in an effort to stave off the negative effects of a month of holiday bingeing, I’m doing a two-week health push between Thanksgiving and Christmas. Since I won’t be eating dessert for two weeks, I’ve been squeezing out sweets whenever possible; cookies with afternoon tea, good dark chocolate after dinner, and lots of Thanksgiving cake. Breakfast is the easiest meal to turn into a dessert, especially with vegan chocolate chip muffins.

Muffins have always struck me as a breakfast for a special occasion, but I am always amazed at how quick and easy so many foods are. I whipped these muffins up in half an hour and what was an average Wednesday morning suddenly felt like a special occasion.

2 cups all-purpose flour
1/2 cup of sugar
3 teaspoons of baking powder
1/2 teaspoon salt
3/4 cup non-dairy milk
1/3 cup of oil
1 tablespoon flaxseed
3 tablespoons of water
3/4 semisweet chocolate chopped

Heat the oven to 400º. Combine the flour, sugar, baking powder, and salt in a large bowl. Blend flaxseed oil and water until foamy. Combine flaxseed mixture, oil, and milk in a small bowl. Add to dry ingredients and stir until combined. Add the chocolate pieces. Pour into muffin tins that have been greased or lined with paper cups. Bake 20 to 25 minutes, or until toothpick inserted comes out clean.

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