Valentine’s Day is right around the corner, and that usually means a day filled with chocolate treats. These giant Dairy, Egg and Nut Free Double Chocolate Chip Muffins are the perfect treat to serve for breakfast, perhaps with a glass of ice cold soy or rice milk and a big bowl of fresh strawberries. I promise your kids will think they hit the breakfast jackpot! Perhaps you could make a basket of these yummy muffins for your child to deliver to their teacher as a special Valentine’s treat.
Some of the things I love about this recipe; it is VERY fast to make, bakes in only 15 minutes and can be enjoyed as a breakfast or after school treat. I can’t tell you how excited my kids got when they saw these come out of the oven. EVERYONE devoured them.
Happy Baking!
Dairy, Egg and Nut Free Double Chocolate Chip Muffins
1 1/2 c. soy or rice milk
1/3 c. vegetable oil
2 T. water
1 1/4 tsp. vanilla extract
2 c. all purpose flour
2/3 c. cocoa powder
1/2 c. granulated sugar
2 tsp. baking soda
1/4 tsp. salt
1/2 c. dairy free chocolate chips (I use Enjoy Life or Divvies)
TOPPING
1/4 c. dairy free chocolate chips (optional)
Preheat oven to 400 degrees and spray a 12 cup muffin tin generously with dairy free baking spray. Set aside.
In a medium bowl, combine soy milk, vegetable oil, water and vanilla. In a seperate large bowl combine flour, cocoa powder, sugar, baking soda and salt with a wire whisk. Add soy milk mixture to flour mixture and stir with a rubber spatula until just combined. Stir in chocolate chips.
Divide muffin batter evenly into prepared muffin cups. If using, sprinkle dairy free chocolate chips on top of muffins. Bake 15-18 minutes or until cake tester or toothpick comes out clean. Cool 5 minutes and serve.
These sound super yummy! I can not wait to make them. Thanks for sharing all your great recipes.
I was just scouring a popular recipe site for a double chocolate muffin that I could modify to be dairy and soy free and couldn’t find anything good. These sound great– just what I was looking for!
This looks like a great recipe. I’m going to give it a try for my son who has allergies to peanut/tree nuts and others. I just found your wonderful website and am following you on twitter!
Thank you for the recipe! I cannot wait to try it. My little guy loves muffins and chocolate chips so this will be a hit for him! I am so thankful for other moms like you that share their knowledge on food allergies. It is hard enough as it is! All the help is appreciated!
you are so nice to put your recipes out here so that all our kids can enjoy your delicious treats, thank you again :]
I absolutely love making all your goodies from the baking book! These muffins look AMAZING!! Can’t wait to try them!
I can’t wait to try these. I’m sure they will taste so much better than the Jiffy Mix Chocolate Chip Muffin mix we have been using for my son. His teacher keeps a stockpile of his special muffins in the classroom freezer for whenever there’s a birthday in the class.
My husband can’t wait for me to make these. Great looking recipe. Thanks.
I made these last night and they are DELICIOUS! Thank you for the recipe!
Thanks SO MUCH everyone! I’m super excited for ya’ll to try these! Kara, thanks for the speedy feedback. I’m already thinking about making them again!
They are delicious! We ate them all in one day! I have been having so much fun making all of your dairy/egg free recipes! My kids are getting very spoiled with all the baked goodies we have in the house now! Thanks Kelly!
we ate ours in one day too laurie! so happy ya’ll enjoyed them as much as me!
These muffins are great. I needed to make something for a friend with a new baby. I very rarely make an allergy recipe for a family with no allergies because I am afraid it will taste weird. After trying these I was happy to share them. I didnt even feel the need to mention that they were egg and dairy free!
Kelly,
Loved these muffins! I whipped them up the other afternoon and my kids DEVOURED them- I sent some home with a friend and she and her hubby loved them! Hmmm. . .maybe I will make them again tomorrow!
Mine came out dry and very dense. Anything I should be doing differently?
Awesome Jen and Amy!! Monica, other than following the directions precisely a couple of reasons could be the culprit: Do not overmix…just use your rubber spatula to mix until all the ingredients are moistened and then STOP! Also, a dry muffin is an overcooked muffin….make sure to use my times as a guide only, and recognize that every oven is different. Some are hotter than others. So check your muffins a few minutes before the recommended time with a toothpick. Try again and let me know how it goes!
These were so good! Unfortuantely, someone didn’t seal the container well enough and mine went stale before we could finish them….but I had an idea…These babies are wonderful microwaved for about 20 seconds, broken up into chunks, and topped with vanilla ice cream or rice dream….Heaven!
Heather…I MUST try that! What a fabulous idea! Yum…
Thanks for such a lovely nut, egg free recipe idea.
These muffins were fantastic! You couldn’t even tell that they were dairy and egg free, they were so moist and rose so well. Perfect for a snowed in day in NY! Thank you!
I made your banana chocolate chip muffins last night. They were wonderful! I can’t wait to try these. We got your book a month ago and have made something every week. All the recipes we have made have been delicious. Only my son has allergies in our family, but we all enjoy the treats from your book as much as he does! Thank you for making allergy-free baking so easy and scrumptious!
These are absolutely divine! I just baked a batch for my daughter who has egg and nut allergies (and used to have dairy allergies). She is going to be soooo excited when she wakes up from her nap to see them cooling on the bench. Thank you so much from all the way in New Zealand for sharing your wonderful recipes. I am so glad I found your blog. Looking into getting your recipe book!!