When I used to work in Manhattan, each morning I would get off the train at Grand Central Station and stop at Zaros to get coffee and the most delicious muffin ever before heading up the escalator to the Pan Am building (now the Met Life building). Every day I would think about which kind of muffin I was going to get as the train was pulling into the station. I loved blueberry, apple spice, chocolate chip, and banana. Each one was practically the size of a baseball and I loved eating them so much until I read that there was over 1,000 calories per muffin. That was over 20 years ago, and I have not had one since, To this day, however, one of my favorite breakfast foods is a muffin. I love them for breakfast and as a snack, and they are so delicious they even serve as dessert! I also love to make them and keep them in the freezer for my kids to pop in the microwave for a fast and nutritious breakfast on those school days when there is no time to make anything else (just about every day). I wanted to make a muffin that was not only healthy, but also tasted great. I think I have accomplished that here. Honestly, even if the Zaros muffins magically became vegan, I would choose my muffin instead!
- 3/4 cup whole wheat pastry flour
- 3/4 cup spelt flour
- 1 1/2 t baking soda
- 1 1/2 t cinnamon
- 1/4 t salt
- 2 T ground flax mixed with 5 T water. Combine and let sit 5 minutes.
- 1/2 cup agave nectar
- 1/2 cup coconut oil
- 2 t vanilla
- 1/3 cup chopped walnuts
- 1/2 cup vegan chocolate chips plus optional 1/4 cup extra
- 2 bananas, mashed
Preheat oven to 350.
In a small bowl, combine first five ingredients.
In a large bowl, combine the flaxseed and water mix, agave, oil and vanilla. Add walnuts, banana and chocolate chips.
Add the dry ingredients to the wet and mix until just incorporated.
Lightly grease muffin tins. Recipe makes 42 mini muffins or 12 muffins.
Spoon batter to fill tins 2/3. If you really love chocolate, you can sprinkle a couple of extra chips on top of each muffin.