Life’s been keeping me really really busy lately – - busier than usual and I like/hate it … it’s one of those Yay-boo situations that I tend to find myself in. Actually, I love it more than anything else – but I miss sleep.
And I LOVE to sleep!!
I should probably just rename Sunday’s with Joy to Monday’s with joy. While I made this week’s recipe yesterday … after making these muffins, I got busy with life… and then it was too late for me to blog about it.
And then I woke up this morning and it was Monday.
But what’s better on a Monday than muffins?
… muffins with chocolate
I’m all in when it comes to advocating chocolate for breakfast. Especially on day’s that you have to wake up early and hustle to work.
These muffins though, they pack a punch.
And… they’re vegan.
Wooo-hooo no milk, butter or eggs … but there is a secret ingredient.
If I tell you, don’t run away!
I smushed an avocado … yes, yes I did.
Of course I didn’t come up with this idea …
Madame Joy did.
… sorry, I know I just got a little bossy.
Originally, this recipe makes Chocolate Vegan Cupcakes.
And while, I would LOVE cupcakes, for breakfast – - I can’t justify it.
Well, I can’t justify it and have myself believe it.
So cut the icing, add some fruits and *bham* – - health food lol.
Pear and Ginger Chocolate Muffins
to the mixture, add 1 medium sized diced pear.
and 1 tbsp fresh minced ginger
Go ahead, jump in – - learn to love your muffin top