Nine weeks into my whole food plant based journey, and I’m surviving… and thriving! My workouts are going great. As of today, I’m on day 22 of my 80 day fitness journey. I feel like I’ve turned a new page in my life where I’m not controlled by sugar anymore. It’s the greatest feeling of release. You have no idea how much white sugar controls your life until you remove it from your diet. All of the sudden you just stop thinking about getting your next fix every chance you get. I don’t know about you, but that’s how it was for me. Sugar was like a drug. I feel like a piece of my mind has just been freed up for more positive activity. It’s hard to explain in words, but it is so freeing.
That said, I still like a treat once in a while! I just use different kinds of sweeteners in my cooking now, specifically maple syrup, coconut sugar, or honey. Since I’m not eating animal products anymore, I’ve also had to learn how to bake without eggs. And, just for an added challenge, I’ve cut out oil as much as possible and replaced it with applesauce where applicable.
One would think I’m suffering, but I’m not! I have reviewed tons of vegan baking recipes and experimented until I found the right combination for my taste. Texture was huge for me. So many Vegan recipes use oats for the flour base and I found that everything comes out gummy. I also wasn’t crazy about how so many recipes used banana in place of oil. Whole wheat flours, regular flour, flax, and applesauce made for better alternatives for the flours, oils and eggs.
Before you try this recipe, I want to clarify something. If you are trying vegan baking for the first time, remember you are cooking in a new way. These are going to be slightly different in texture and taste from the muffins you are used to making. Keep an open mind. When you turn to a plant based diet, your taste buds change. You don’t need tons of sugar and oil for something to taste good. I guess what I’m saying is don’t try to compare apples to oranges. These are a healthy alternative to your run-of-the-mill high calorie muffin, and a nice treat for those on a plant-based diet.
- 1 flax "egg" (To make a flax egg, mix one TBSP flax meal with 2.5 TBSP water.)
- 1 cup Almond milk + 1 Tbsp lemon juice
- 1 cup Whole wheat flour
- 1/2 cup Unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 cup Applesauce
- 1/2 cup Coconut Sugar brown sugar may be subbed
- 1 TBSP Maple Syrup
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1/3 cup Semisweet chocolate chips non-dairy for vegan
- 1/3 cup chopped walnuts optional
- Preheat oven to 350.
- Mix up your flax egg and set to the side. (One tablespoon flax meal mixed with 2.5 TBSP water).
- Mix almond milk and lemon juice in a separate small bowl and set aside for five minutes to allow to “curdle” like buttermilk.
- Sift together all dry ingredients- baking powder, baking soda, salt, cinnamon, whole wheat flour, all-purpose flour. Mixing dry ingredients separately helps to ensure that all they are all evenly distributed throughout the flour.
- After almond milk is curdled, mix flax egg, curdled almond milk, applesauce, coconut sugar, maple syrup, and vanilla abstract in a large mixing bowl.
- Slowly fold your dry ingredients into your wet ingredients. Mix until throughly combined and smooth.
- Fold in chocolate chips and walnuts.
- Lightly spray muffin pan.
- Evenly distribute batter across 12 muffin molds. These don't rise a whole lot, so fill to the top.
- Bake for 25-27 minutes until a toothpick comes out clean.
- Allow to cool, and then enjoy!