Allergy-Friendly Chocolate Chip Muffins

When it comes to school functions and food, my kids don’t typically get to participate due to food allergies. So, when we had a Muffins with Mom Valentine’s Day breakfast last week, I made my own and brought them in for O and I to share. You could definitely sprinkle some coarse sugar on top for a little extra sweetness!

INGREDIENTS

• 4 cups all purpose flour

• 1 cup granulated sugar

• 4 tsp baking powder

• 1 tsp salt

• ¼ tsp nutmeg

• 1 ½ cups semi-sweet chocolate chips divided (I used Enjoy Life)

• 4 large flax eggs (4 tbsp ground flax + 12 tbsp water)

• 1 cup oat milk

• ½ cup vegetable oil

• 4 tbsp melted unsalted plant-based butter cooled for 5 minutes

• 2 tsp vanilla extract

INSTRUCTIONS

• In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. Stir together and set aside. The other 1/2 cup of chocolate chips will be used for the tops of the muffins.

• Preheat the oven to 425ºF. In a large mixing bowl combine the flax eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Whisk together. Pour the dry ingredients into the wet ingredients and stir with a spatula just until the batter is combined. Cover the bowl with a towel and allow it to rest for 15 minutes. This is a critical step in making bakery style muffins with domed tops.

• Line a muffin pan with 12 paper liners. After the 15 minute rest, fill the muffin cups completely full. Add the additional 1/2 cup of chocolate chips to the tops of the muffins. Then sprinkle generously with course sugar if desired.

• Bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.

I hope you enjoy these sweet treats for Valentine’s Day or any day!

Recipe modified from The First Year Blog