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 …