Vegan Blueberry Chocolate Chip Muffins + How To Make a Vegan Flax Egg
- Published on: 31 January, 2016
- Last update: 02 April, 2016
Happy Sunday, my friends 🙂 I hope you’re having a cozy night with a cup of tea and a book (and now, maybe some muffins too!) What have you been reading lately? If you’re stuck looking for a good read, check out my new website section “Books I Love,” which I’ll be updating weekly with all my new favorites. I just finished “Many Lives, Many Masters” on vacation and it changed my life in so many ways.
It’s a book written by psychiatrist Brian Weiss, M.D., who was 100% science-minded and only believed what could be concluded via published studies and the scientific method. Suddenly, he had a patient with debilitating anxiety and phobias that could not be cured with medicine or psychotherapy. He started doing hypnosis with her, and was amazed when she began regressing into past lives with great detail (that explained all of her trauma and fears). With each past life regression, her daily phobias lessened. During the sessions, she would have moments in between her death and reincarnation where she was able to channel messages from what she referred to as the “Masters.” They are the most beautiful, truthful messages I’ve ever read. At one point, she is able to channel messages from the psychiatrist’s deceased father along with his son who died at 23 weeks of age. She went into great detail of his death and the Dr. Weiss was in shock and awe. Needless to say, it changed the way he felt about life, death, spirituality and science forever. I highly recommend this book. Here’s one of my favorite pages:
I hope you guys like it! The next book on my schedule that I’ll be reading this week is called “The Anatomy of a Spirit.” I’ll be sharing an awesome chart from there with you guys about how each specific physical illness relates to a particular negative emotion or trauma. It’s so interesting and has been incredibly accurate for me.
Anyway… let’s get to this recipe!
- 2 tbsp. ground flax seed (I buy whole flax seeds and grind the amount I need freshly in my coffee grinder)
- 6 tbsp. water
Set the above aside to make your flax eggs.
- 2 cups organic almond flour
- 1/4 cup softened coconut oil
- 1/4 cup brown rice syrup (vegan) OR honey if you consume it
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blueberries (wild is best), thawed if frozen
- 1/2 cup vegan chocolate chips
To make the flax eggs:
Grind up some flax seeds into a fine powder using a coffee grinder (or buy ground flaxseed. It’s much better to make it fresh because once ground, it easily goes rancid. Plus, you’ll save money buying it whole). Take 2 tbsp. of that flax powder, and combine it in a bowl with 6 tbsp. filtered water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. This is enough to make a replacement for 2 eggs. If you only need to replace one egg, use 1 tbsp. ground flax to 3 tbsp. water.
- Preheat oven to 350F and line a muffin tin with 12 natural (unbleached) baking cups.
- Combine your sticky flax egg mixture with all ingredients except for the blueberries and chocolate chips.
- Mix well until the batter is fully combined and an even consistency.
- Gently mix in the blueberries and chocolate chips.
- Evenly drop the batter into your baking cups and bake for 15 minutes.
Make sure to fork them to make sure they’re perfectly cooked on the inside. Like the photo at the top, the edges will be golden brown but the inside is so moist! Let them cool for 10-15 minutes before serving so that the flavor and texture really set in. Hope you love them! x