In times of extreme stress or trauma, regression is a real concern. Young children run for cover under previously discarded blankies, while dogs can forget their training when nature calls indoors. Training wheels snap back onto bikes, lessons once mastered must be retaught. After so many steps forward, it’s time to take a few back. That very same impulse drives otherwise reasonable adults to abandon all pretense of balance and seek solace in the comforting foods embedded into happy childhood memories. Attracted to the nostalgia as much as the taste, there’s no way of knowing just what will bubble up from bygone days.
Here’s an unexpected flashback from elementary school. Miniature chocolate chip muffins, you know the ones, beckoned in neat little plastic packages at the end of the hot lunch line. Truly unfrosted cupcakes, each sweet, squishy morsel seemed to melt away effortlessly, dissolving into a sticky morass of artificial buttery crumbs and waxy chocolate. My parents would have never condoned such nutritionally void treats, but when I could trade for such treasures, there was no stopping me.
Comforting in their simplicity, reassuringly easy to both make and eat, it’s the kind of junk food I might normally rail against. Just eat a slice of cake, or have yourself a proper bran muffin! This wishy-washy excuse for some rational middle ground is just a way to feel better about eating dessert for breakfast. Relative to the austere bowl of oatmeal in the morning, they’re loaded with sugar and white flour, and you know what? That’s exactly what we all need sometimes.
Regression is not permanent. Like so many other things in life, the urge to crawl inward, revert to the safety of nostalgia, is outside of our control. We’re all doing the best we can to survive; be kind to your inner child, plan to grow up another day. A little bite of indulgence certainly wouldn’t hurt right about now.
- 2 Cups All-Purpose Flour
- 1/2 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 3/4 Cup Mini Chocolate Chips
- 1/4 Cup Vegan Butter or Refined Coconut Oil, Melted
- 2 Tablespoons Neutral Vegetable Oil
- 1 Cup Unsweetened Applesauce
- 1/2 Cup Plain Non-Dairy Milk
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
- Preheat your oven to 375 degrees and lightly grease 24 - 30 mini muffin tins.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until combined. Stir in the chocolate chips, coating them in flour so they don't sink to the bottom while baking.
- In a second bowl, combine the melted vegan butter or coconut oil, vegetable oil, applesauce, non-dairy milk, vinegar, and vanilla and whisk until fully incorporated. Pour the wet ingredients into the dry, and stir just until everything is combined. A few lumps are perfectly fine to leave behind; be careful not to over-mix.
- Use a small cookie scoop or spoon to portion out the batter between your prepared tins. Bake at 375 degrees for 10 - 14 minutes, until gently golden brown and a toothpick inserted into the centers comes out clean.
- Let cool completely. Store in an airtight container in the fridge for up to 5 days.
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Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 86mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.