Our family is in Michigan right now and we are loving every single day. My kids are soaking up hugs, kisses and lots of play time with family and friends. They love playing in a new house with different toys and new nooks n’ crannies to explore.
I’m enjoying having a more carefree and relaxed schedule and all the extra hands to help with the kids. Now, that I’m in my third trimester, I can feel my energy and body slow down. Both of our families are in the same city so it’s a big blessing to be able to travel to one place and see both of them.
The last time I was back in MI was over a year ago. I have to say, it feels so good to be here. Tonight, we took a walk to the neighborhood playground and were reminded of lightning bugs and mosquitos. Two bugs we don’t see in Northern CA. The green grass has been a welcome sight, the thunderstorms have been magical and buying fresh produce at these midwest prices makes me feel like I’m getting a steal.
Life has big moments but it’s mostly about these little day to day moments that make up our daily lives. Laundry, bedtime and cooking still have to be done even on vacation but there’s a joy and gratitude doing it here – among family.
Our parents have been so supportive, encouraging, and hands on. They love us freely and unconditionally. My heart is full and I’m so grateful for them.
I am also grateful to be able serve eggs for my youngest. He loves them. My son can literally eat three to four eggs at a time. When I was nursing him it was very apparent that he had an egg sensitivity. Since my husband has an egg allergy, I was very rigid about removing eggs from my diet. It was really hard for me because I love eggs.
Eggs are super easy to make, loaded with protein, and very versatile so I used to think of them as a staple food. Even though Landen had an egg sensitivity, I really wanted him to enjoy baked goods. This desire forced me to explore egg replacements for the first time. In some of my recipes, like the one below, I use Energy-G Egg Replacer but for other recipes like my chocolate vanilla protein bars I found that bananas do the trick.
Vegan Chocolate Chip Muffins
These Vegan Chocolate Chip Muffins are grain-free, dairy-free and vegan but you would NEVER know. They are moist, gooey and have just the right balance of chocolate. They really can pass as a indulgent muffin or a healthy dessert. You decide.
Loaded with chia seeds, coconut flour, coconut oil and sweetened with maple syrup you will LOVE these.
These Vegan Chocolate Chip Muffins are literally, “Get in my tummy now” level of greatness!
Vegan Chocolate Chip Muffins (Grain-free & Dairy-Free)
Author: Allison Kuslikis
1 cup of coconut flour
1 cup of flax milk or non-dairy milk of your choice
1 1/4 cup nondairy chocolate chips (reserve 1/4 cup) (I used Enjoy Life Dark Morsels)
1/2 cup maple syrup
6 non eggs (I used Ener-G egg Replacer)
1/4 cup coconut oil (melted)
4 tbsp chia seeds
2 tbsp cacao powder
4 tsp. vanilla
1/2 tsp. sea salt
1 tsp. baking soda
Preheat oven to 350.
In a large mixing bowl: add 1 cup coconut flour, 1/2 tsp. sea salt, 2 tbsp. cacao powder and 1 tsp. baking soda.
In a separate bowl, prepare your Ener-G egg replacer. I used 1 tsp egg replacer to every 2 tbsp. water. You will want 6 tsp. of egg replacer and 3/4 cup water. Stir continuously.
Make sure egg replacer is well mixed.
Next, add the egg replacer, 1/4 cup coconut oil, 4 tsp. vanilla, 1/2 cup maple syrup, and 1 cup milk to your flour mixture.
Once your mixture is well blended stir in 1 cup of chocolate chips and 4 tbsp. chia seeds.
Scoop your chocolate chip muffin mixture into a greased muffin pan.
Top each muffin with 4-5 chocolate chips on the very top or see notes for glaze option
Bake muffins for 25-30 minutes or until fork clean.
While muffins are still warm, take a butter knife and spread the semi melted chocolate chips to make a light glaze on top of each muffin.
For a second chocolate glaze option, you will need 1 tbsp. flax milk and 1/4 cup of dairy-free chocolate chips.
Place 1 tbsp. milk into a dish and warm in microwave for 30 seconds, stir in chocolate chips until melted. Next pour in melted chocolate into a plastic bottle. Squirt melted chocolate generously over the top of each muffin.
Serving Size: 1 Muffin
Calories per serving: 253.07 kcal
Fat per serving: 12.29 g
Saturated fat per serving: 8.53 g
Carbs per serving: 32.34 g
Protein per serving: 3.88 g
Fiber per serving: 5.65 g
Sugar per serving: 21.49 g
Cholesterol per serving: 4.83 mg
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.
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