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During the summer, I got serious about being healthy and losing weight. It was a lot easier than I thought. Some minor changes and I have lost almost 20 pounds since June! However, slowly but surely, as the holidays approach, I have given up some of my healthy habits. So in an effort to avoid the negative effects of a month of holiday bingeing, I’m doing a two-week health kick between Thanksgiving and Christmas. Since I am not going to eat dessert for two weeks, I have been squeezing candy whenever I can; cookies with afternoon tea, good dark chocolate after dinner, and hearty Thanksgiving cake. Breakfast is the easiest meal to turn into a dessert, especially with vegan chocolate chip muffins.
Muffins have always seemed like a special occasion breakfast to me, but I’m continually amazed at how quick and easy so many foods are. I whipped up these muffins 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 baking powder
1/2 teaspoon salt
3/4 cup non-dairy milk
1/3 cup oil
1 tablespoon flaxseed
3 tablespoons of water
3/4 of semisweet chocolate chopped
Heat the oven to 400º. Combine flour, sugar, baking powder, and salt in a large bowl. Blend the flaxseed oil and water until foamy. Combine the flaxseed mixture, oil, and milk in a small bowl. Add to dry ingredients and stir until just combined. Add the chocolate pieces. Pour into muffin cups that have been greased or lined with paper cups. Bake for 20 to 25 minutes, or until toothpick inserted comes out clean.