I think that the biggest learning curve I experienced when I began following a plant-based diet was baking. Mostly it was substituting for eggs. It took me a long while to get the hang of flax eggs and egg substitutes.
Fortunately, this muffin recipe doesn't require any hassle in this department. Super easy, super tasty.
Head on over to see Christine's recipe on her blog, Apple of my Eye. I made a few changes: subbing nutmeg in place of the ginger; adding chocolate chips and pumpkin seeds in place of the pecans on top; and making only 12 instead of her suggested 14 (which meant a bit longer cooking time).
When the muffins had cooled, I put them on a tray and popped them into the freezer. Once they were all frozen, I put them into a ziploc baggie and put them back into the freezer. Now when I'm feeling like one of these beauties, I pull one out of the freezer and microwave for one minute. Perfect.