Over the summer, I got serious about getting healthy and losing weight. It was a lot easier than I thought it would be. A few minor changes and I have lost almost 20 pounds since June! Slowly but surely, though, as the holidays approach, I have given up some of my healthy habits. So, in an effort to avoid the negative effects of a month of holiday bingeing, I’m doing a two-week health push between Thanksgiving and Christmas. Since I won’t be eating dessert for two weeks, I’ve been squeezing in sweets whenever possible; cookies with afternoon tea, good dark chocolate after dinner and lots of Thanksgiving cake. Breakfast is the easiest meal to turn into dessert, especially with vegan chocolate chip muffins.

Bagels have always seemed like a special occasion breakfast to me, but I’m always amazed at how quick and easy so many foods are. I made these muffins in half an hour and what was your average Wednesday morning suddenly felt like a special occasion.

2 cups all-purpose flour
1/2 cup of sugar
3 teaspoons of baking powder
1/2 teaspoon salt
3/4 cup of non-dairy milk
1/3 cup of oil
1 tablespoon flaxseed
3 tablespoons of water
3/4 chopped semisweet chocolate

Heat the oven to 400º. Combine flour, sugar, baking powder, and salt in a large bowl. Mix flaxseed oil and water until frothy. Combine the flaxseed mixture, oil, and milk in a small bowl. Add to dry ingredients and stir until combined. Add the chocolate pieces. Pour into muffin cups that have been greased or lined with paper cups. Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.