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 🙂