“Yes, a pick me up….”
When I was a younger mom with younger children, no one told me that I should consider those the “easier” years of being a mom. Perpetually exhausted from lack of sleep, newly learning how to be a parent, mentally and emotionally perplexed by each new developmental-stage challenge, it can seem like those parenting years are the most difficult.
Today, as an older mom of both grown and teenage children, I sometimes yearn for those- what I know now to be – “easier” days of parenting. Back then, there were challenges but most everything was within our control as parents. We could enforce bed times, make rules for behavior, put the children in car seats and strollers to keep them safe, and find a myriad of books which told us how to toilet train, get them to sleep in their own beds, and encourage their emotional abilities to interact with the world around them.
With older children, the challenges are much more challenging and mostly out of our control to fix, the children are not bound by anything we say or offer, and the few books which are out there agree that all we can do is be there for our children and hope and pray for the best.
So, some days, I just need a little pick-me-up, a treat, to keep me going in the middle of a long day of driving between colleges and home or helping with a problem long-distance by phone. If you’ve followed my blog for a while, you already know that I fully believe in comfort eating now and then. Obviously, you don’t want to overindulge all the time in too many “not as good for you” foods, nor do you want to use food as a way of dealing with your problems, because it doesn’t work. At the same time, a well-timed small treat once in a while when you’re in need of something to give you a bit of energy – physically, mentally, and emotionally – is not necessarily a bad thing.
Hence, this week’s post on vegan, gluten free chocolate chip muffins. They hit the spot, as they say. I like to make them as mini muffins because just one mini muffin usually does the trick for me, but the children prefer them regular size because otherwise they’d be likely to eat three or four of the little ones.
Vegan Chocolate Chip Muffins
1 cup unsweetened vegan/plant based milk (we use soy or flax or oat)
1 tbsp vinegar (choose white, apple cider, or raspberry)
2 cups your favorite gluten free flour blend (I like King Arthur’s whole grain blend)
2 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup Enjoy Life mini chocolate chips
1/2 cup coconut sugar or monk fruit golden sweetener
6 tbsp plant oil (we use safflower or avocado or extra light olive oil)
2 tsp gluten free vanilla extract
- Preheat the oven to 350 degrees. Line a 12 regular-sized muffin tin or 24 mini-muffin tin with appropriately sized cupcake liners or grease the tins with your preferred method, and set aside.
- Mix together the “milk” and vinegar to make a “buttermilk”. Allow it to thicken.
- Combine together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and chocolate chips.
- Add to the “buttermilk”, the coconut sugar, oil, and vanilla extract.
- Add the dry ingredients to the wet and mix until all dry ingredients are moistened.
- Evenly divide the batter among the muffin tins of choice.
- Bake in the preheated oven until puffed, golden and a toothpick inserted in the center comes out clean. Larger muffins will take about 20-25 minutes. Mini muffins will take 10-15 minutes.
- Let the muffins cool in the tins for 5 minutes; then remove them to a wire cooling rack to cool completely.
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