Dairy-Free Egg-Free Double Chocolate Chip Muffins

My kids love muffins. I love muffins. Who doesn’t love muffins? Perfectly portioned. Great for on the go. Eat them for breakfast, as a salad sidekick for lunch, or a snack. When I asked my seven-year-old daughter what she wanted to make for breakfast this morning, it wasn’t pancakes, waffles, or even doughnuts. She wanted chocolate muffins!

Since we’re talking about chocolate, let’s talk about how chocolate fits in to the allergen-free world. In our household, the main things we look for in our chocolate is that it is dairy-free and not manufactured on shared equipment with peanuts. For chocolate chips, our go-to brands are Enjoy Life and Ghirardelli (Semi-sweet chocolate and semi-sweet mini chips).

White chocolate chips are quite a challenge because most are made with milk (Sadly, dairy-laden Wilton Candy Melts are not an option for us). Our best option for white chocolate are the white chocolate bars from Premium Chocolatiers. So if you need white chocolate chips for a recipe, I would try these bars chopped up. We have also added a couple of drops of food coloring to these white chocolate bars, melted, to make our own molded chocolates. It does work!

Ok, back to baking! Something different from our usual recipes of pumpkin muffins and Sunbutter chocolate chip oatmeal muffins, my daughter made these all by herself and was very proud of her very beautiful chocolate muffins! We looked at several online resources to create our own recipe. We’re adding it to our library of go-to muffins. We hope you do, too!

Dairy-Free Egg-Free Double Chocolate Chip Muffins

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup dark chocolate cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup dairy-free chocolate chips
3/4 cup non-dairy milk
1/2 cup canola oil
½ cup non-dairy yogurt (I have used coconut and soy)
1 tsp. vanilla extract

Procedure:

1. Preheat the oven to 350°F. Prepare muffin tins with 16 paper liners. Spray liners with allergen-free baking spray.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, salt and chocolate chips. Set aside.
3. In a medium bowl, whisk together the non-dairy milk, oil, non-dairy yogurt and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir just until well blended.
5. Fill muffin cups 2/3 full. Bake for 20 minutes, or until toothpick comes out clean.
6. Cool in pans 10 minutes. Transfer to wire rack to cool completely.

Makes 16 muffins.

There you and your families will feast in the presence of the Lord your God, and you will rejoice in all you have accomplished because the Lord your God has blessed you.

Deuteronomy 12:7 (NLT)

About Sheila Ray

I've been a full-time creative communications professional since college, and my work includes art direction, graphic design, writing and photography. I run a freelance creative marketing strategy business from my home office. I'm also a mom of two children, one of which has life-threatening food allergies. I experience, learn, and discover more about myself and God's plan for me everyday. As I share my stories, I share my faith. I hope you find my blog informational and inspirational.

View all posts by Sheila Ray →