I make vegan baked goods quite often for my coworkers. To answer today’s Vegan MoFo prompt, “Share something vegan (and delicious, duh!) with a non-vegan” I am sharing this recipe for Chocolate-Chip Corn Muffins. I made these muffins a few weeks back and brought them into work for my hungry colleagues to gobble down. They did just that. Not one was left over, and I received many a compliment.
Even though I am not vegan, I often veganize my baked goods. I do so largely because I eat dessert every day. Yes, you heard me right. Every. Single. Day. Because of this, I don’t want to be eating mountains of butter, eggs, and refined sugar on a regular basis. I’d much rather eat something made with whole grains, heart-healthy fats, and unrefined sugars. Also, vegan baked goods taste remarkably similar to the traditional (barring, of course, some recipes which require a lot of rising).
Pictured above are some of the healthful ingredients used in the muffins: pure vanilla extract, maple syrup, avocado oil, whole-grain spelt flour, and cornmeal. I frequently use avocado oil in place of canola in baking and sauteeing. Avocado oil is similar to olive in that it is high in polyunsaturated fatty acids (PUFAs). It differs from olive oil in taste and ability to be used in high-heat; avocado oil is tasteless, whereas olive oil has a distinct grassy flavor; avocado oil can be used in high-heat cooking, while olive oil cannot.
If you have little ones, or if you pack your own lunch for work, I think one of these moist muffins would make an excellent lunchbox addition.
My favorite way to serve them is warm with melted butter running in all of the corny nooks. This is easily achieved by microwaving one for a few seconds, adding a few pats of Earth Balance, and diving in face first.
Chocolate-Chip Corn Muffins
Adapted from Love and Lemons
Makes 12 muffins
- 1 cup cornmeal
- 1 cup spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan chocolate chips
- 3/4 cup water or plant milk
- 1/2 cup maple syrup
- 1/3 + 1 tbsp cup avocado oil, or other neutral-tasting oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- Preheat the oven to 350 degrees F. Mix the dry ingredients (cornmeal to salt) in a large bowl. Then, stir in chocolate chips.
- In a medium bowl, combine the remainder of the ingredients. Add the wet mixture into the dry and stir to combine.
- Grease a muffin tin. Fill each muffin mold until nearly full (a bit over 3/4 full). Bake muffins for 18 to 21 minutes. Let cool for at least 10 minutes before taking them out of the pan (but of course, the chef can sneak one earlier if s/he can’t resist the glorious scent of chocolate and cornbread *coughme*). Devour!