vegan muffins

Ingredients:
2 1/4 cups organic flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup brown sugar
6 tablespoons vegan butter, melted and cooled
1/2 cup peanut butter
2 flax eggs
1 cup soy milk
1/2 cup mini vegan semi-sweet chocolate chips

Directions:
Preheat oven to 375ºF.

In a large bowl, mix flour, baking powder, salt and brown sugar.

Prepare two flax eggs: mix together 1 tablespoon flaxseed meal + 2 tablespoons water = 1 egg. Make two and let sit for 5 minutes. In a medium bowl, whisk together the melted butter (microwaved about 20 seconds), peanut butter, flax eggs, and soy milk until smooth.

Pour wet and dry mixture together and mix until combined (I put this in my KitchenAid). Fold in chocolate chips.

Line muffin pan with cupcake liners or spray with non-stick. Fill liners 2/3 of the way or use 3 tablespoon cookie scoop.

Bake for 17-20 minutes.

Source: adapted from Kaitlin in the Kitchen

I would like to thank Pinterest for this and someone I follow for pinning it. I know we all pin things and then never actually follow through with them. When it comes to recipes, I like to actually try them and this one was pretty easy! I have been looking for more breakfast type foods and this will be a good supplement to my smoothies, parfait (post coming later), and/or cereal. I need an on-the-go type of food because my hour long drive is really boring, no I mean really really boring. Plus, I love to veganize things!

This recipe made about 18 muffins and they taste yummy! They are definitely muffin-type because they are not super sweet like cupcakes but that's the point.. it's a muffin. I like them! And I hope you enjoy them too.