You can still find that on this blog. Worry not, old friends.
But over the years, we've cut out a few things from our lives, namely dairy, soy, eggs, and gluten. We also avoid refined oils now. (Besides, most vegetable oil is loaded in GMOs.)
But enough about me - let's talk MUFFINS!
I knew that there had to be a way to replace the egg and oil. I tried applesauce, which is okay - but it gives baked goods that spongey texture that kind of bounces back and is hard to bite through. (I have kids with sensory issues here, bear with me.)
I tried a combination of nut butter and applesauce and it was okay - but still had a lot of fat.
I tried ground flax slurries in place of the egg and what a disaster! It was like biting into a glue ball. Yuck. Definitely did NOT do The pumpkin muffin recipe justice.
And then I started working in the kitchen again with something new: So Delicious greek style yogurt.
The heavens parted and a choir of angels sang (that's for you, Dannielle).
I had tried it in cupcakes recently, for which it worked, and in a gooey butter cake (St. Louisans) and it flopped.
But, I had to try it again. Guess what? SUCCESS.
I'm finally proud enough of this one that I think it takes the place of The recipe.
I hope you all enjoy it as much as we do.
2.5 cups sugar
2 tablespoon baking powder
1 tbsp ground cinnamon
1 teaspoon ground or freshly grated nutmeg
1 can pumpkin
1 cup of So Delicious almond milk (original or vanilla)
1 individual size container of So Delicious vanilla almond milk greek style yogurt
Mix well, until all ingredients are incorporated.
Stir in 2 cups of semisweet/dark chocolate chips
Bake at 400° for 18-20 min