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I’m part of several vegan groups on Facebook. We share vegan memes, recipes, jokes, fitness tips, and more. I was scrolling through my feed the other day when I noticed this post and I just had to comment:

My comment?
“Chocolate chip muffins!! I win!!”Because I was taste testing these yummy muffins for you guys, I get to have them and nothing but them for six months! I ain’t even mad. 😉 Thanks to you all for putting me in this awesome (completely hypothetical) situation. I mean, isn’t that the dream? Lying on the beach with chocolate chip muffins?

I just have a few questions:
If I’m on an island, who is making me muffins? Did I get to pack my books? Is there an oven and a Kitchen-Aid? These are the important life questions.

It’s pretty easy to make your favorite nonvegan baking recipes vegan with all of the substitutes out there like vegan milks, butter, and egg replacers. Bob’s Red Mill is hands down my favorite of the vegan eggs I’ve found. It’s perfect for binding in any baking recipe including cakes, cookies, and muffins. There’s no need to eat eggs when you have an option like this. You can find it by clicking here.

VEGAN CHOCOLATE CHUNK MUFFINS

Ingredients

2 1/2 cups whole wheat flour This also works fine with all purpose. I tried the recipe a few times just for you all.
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted vegan butter melted and cooled (Earth balance is my go to)
1 cup granulated sugar
Substitute for two large eggs
1 cup non-dairy milk of choice the creamier the better
1 tbsp vanilla extract
1 1/2 cups vegan chocolate chunks/chips

Instructions

Preheat oven to 425°F. Line a 12 cup muffin/cupcake tray with paper liners or spray well with non-stick cooking spray, making sure to spray the sides as well.
In a large bowl, combine your flour, baking powder, baking soda, salt and chocolate chunks.
In a separate medium bowl, whisk together your melted and cooled butter, sugar, egg replacer, milk and vanilla extract.
In the bowl with your dry ingredients, create a crater in the center and slowly add your wet ingredients to your dry ingredients. Fold together until just combined. Be careful not to overdo it.
Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for approximately 15 minutes or until a toothpick inserted into the center comes out clean. Ovens vary greatly, so make sure you are monitoring in the last few minutes to avoid dry muffins.
Enjoy!

Let me know what you think in the comments below. Also, I’d love to know what food you’d be having if you were stuck on an island for six months and had to eat the last thing you ate. I’d love to hear down below!

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