Chocolate Muffins in a Rush {Dairy-, Egg-, & Peanut-Free}

I’ve been gone for a few days celebrating Easter with family out of state, so I haven’t posted in almost a week! The Whoopie Pies were a success for my youngest daughter’s 3rd birthday party. You would never know they were allergy-free. The cousins loved them! Saturday morning, I was at my sister’s house and she was making muffins for breakfast, so I decided to go ahead and whip up some muffins for my allergy girl, too. You can ask my 12 yr old niece how proud I was of myself for doing such a good job…she heard me exclaim several times, “These are great! I can’t believe how good these turned out!”  My sister doesn’t have anyone in her family with food allergies, but you can make these delicious muffins from anyone’s pantry! No weird ingredients – all normal, everyday items.

Chocolate Muffins in a Rush {Dairy-, Egg-, & Peanut-Free}

1 1/2 cups self-rising flour

1 cup oats

1/3 cup sugar

1T cornstarch {this replaces the egg}

1/2 cup pure cocoa powder

1 cup almond milk {plain for less sugar content}

1/2 cup applesauce {I used a snack sized cinnamon flavored because that’s what my sister had}

1/4 cup canola oil

Mix dry ingredients together in mixing bowl. Mix liquid ingredients {including applesauce} in a small bowl and then add them to the dry ingredients. Mix until moist. Fill greased muffin tins 3/4 full and bake @ 400 degrees for 12 minutes. Serve warm with Smart Balance Light {dairy-free buttery spread}. Makes 12 muffins. 1/2 the recipe to make just a small batch of 6. They turned out perfect!

Chocolate-Chocolate Chip Muffins {Dairy-, Egg- and Peanut-Free}

I’m going to go ahead and post this today because I will be busy tomorrow!  Saturday mornings at our house means a yummy, not-your-weekday breakfast! Tomorrow, we {the kids, at least} will enjoy these Chocolate-Chocolate Chip Muffins along with a protein like sausage or bacon to start our day. Without further ado…

Chocolate-Chocolate Chip Muffins {Dairy-, Egg- and Peanut Free}

1 1/2 cups all-purpose flour {you can use whole wheat flour here, if you choose}

1 cup oats

1/3 cup sugar

1T baking powder

2T ground flax seed

1T cornstarch {this replaces the egg}

1 heaping Tablespoon of pure cocoa powder

1 cup almond milk {plain for less sugar content}

1/4 cup canola oil

1 tsp vanilla

3/4 cup vegan chocolate chips

Mix dry ingredients {except choc chips} together in mixing bowl. Mix liquid ingredients in a small bowl and then add them to the dry ingredients. Mix until moist. Fold in vegan chocolate chips. Fill greased muffin tins 3/4 full and bake @ 400 degrees for 12 minutes. Serve warm with Smart Balance Light {dairy-free buttery spread}.

Makes 12 muffins.

Cinnamon Crunch Muffins {Peanut-, Dairy-, Egg-free}

This morning, I served my girls these yummy muffins! I have had a hard time finding a good egg-free muffin recipe, but this one turned out great! My allergy girl LOVED these – and so did her younger sister (who snatched one from the cooling rack when I wasn’t watching!). These are not loaded with sugar, but they are tasty. Made with whole wheat flour, oats and flax seed – these are a healthy alternative to your store-bought muffin or muffin mix. Super quick and easy to make!

1 1/2 c whole wheat flour (I will probably use 3/4 c whole wheat and 3/4 c all-purpose flour next time)

1 c rolled oats

1/3 c sugar

1 T baking powder

2 T ground flax seed

1 heaping T of cornstarch (this takes the place of eggs)

1 c almond milk

1/4 c canola oil

1 tsp vanilla

Mix dry ingredients together in mixing bowl. Add liquid ingredients together in a small bowl and then add the liquid mixture to the dry ingredients. Mix together until moist. Fill muffin cups 3/4 full. Sprinkle a generous amount of cinnamon/sugar to the tops of muffins (you might use the big sugar crystals found in the baking aisle for this step for the cuteness factor). Bake @ 400 degrees for 12 minutes. Makes 12 muffins.

I served these with sausage links this morning to add some protein to the meal. It was a big hit with my two youngest (ages 5 and 2). So, try it! It’s so easy and you can make them the night before.