Posts tagged ‘peanut-free muffins’
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.