Even if you can eat gluten don't let this recipe scare you away! Its yummy and easy! I found it on Karina's site, please click here to see recipe in its original format! Please take some time on her site, its wonderful!
Preheat the oven to 375 degrees F. Line a twelve muffin tin with paper liners.
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*
1/4 teaspoon lemon juice or light tasting rice vinegar
Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.
If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.
1/2 cup chopped pecans or walnuts (omit for nut-free)
Heaping 1/2 cup of vegan chocolate chips
Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.
Bake in the center of a hot oven until domed and firm. About 20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).
Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.