Over the summer, I got serious about getting healthy and losing weight. It was a lot easier than I thought it would be. A few minor changes, and I’ve lost almost 20 pounds since June! Yet, slowly but surely, as the holidays creep up, I have abandoned some of my healthy habits. So, in an effort to stave off the negative effects of a month of festive bingeing, I’m doing a two week health kick between Thanksgiving and Christmas. Because I’m not going to have desserts for two weeks, I’ve been squeezing in sweets wherever possible; cookies with afternoon tea, good dark chocolate after dinner, and plenty of Thanksgiving pie. Breakfast is the easiest meal to turn into dessert, especially with vegan chocolate chunk muffins.
Muffins have always seemed a special occasion breakfast to me, but I am 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 sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup non-dairy milk
1/3 cup oil
1 tablespoon flaxseed
3 tablespoons water
3/4 chopped semisweet chocolate
Heat oven to 400º. Combine flour, sugar, baking powder, and salt in a large bowl. Blend the flaxseed oil and water until frothy. Combine the flaxseed mixture, oil, and milk in a small bowl. Add to the dry ingredients and stir until combined. Add the chocolate chunks. Spoon into muffin tins that have been greased or lined with paper cups. Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.