Chocolate Muffins {Dairy-free, Egg-free, Nut-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 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 {Dairy-free, 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.

Meat Loaf Muffins {Dairy-free, Egg-free}

I am continuing my quest for healthy meals for our family and here is one that I tried last night. I had a lb of ground beef in my fridge that needed to be used last night and because my family is absolutely sick to death of spaghetti and meatballs, I had to brainstorm. I thought that maybe I could do a meatloaf or something so I googled 'sugar free meatloaf' (we are trying to limit the sugar intake and most meatloaf has ketchup in it). Didn't find anything appealing so I decided to google egg-free/dairy-free meatloaf. That's when I came up with Meat Loaf Muffins. You can get the recipe HERE. I used less ketchup to lower the sugar grams (Hunts has a 'No High Fructose Corn Syrup' ketchup) and I just left the egg completely out of the recipe and it held together just fine. I, also, substituted bread crumbs for the crackers. I like the taste much better. Bread crumbs normally have milk in them, but I buy Panko brand and the one I have has no dairy. They turned out great and take less time to bake than a whole meatloaf. Putting them in muffin tins also provides a great portion size for children and makes them easier to store for later. I served them with steamed broccoli and sweet corn. YUM. The fam loved it. And if you really want to be sneaky, add in some extra finely chopped veggies. Hubs and the children had no idea it had onions and carrots in it. {I love it when a plan comes together!}

*Photo taken from MyRecipes.com