Dairy, Egg and Nut Free Chocolate Chip Muffins

Easter is only a few short days away and I just had to post this recipe for y’all to try. I’m going to bake a batch Easter morning as something extra sweet (it’s my way of getting them not to eat all those suckers before breakfast, and wait for these yummy muffins.) It’s another insanely fast and easy recipe with minimal ingredients, and I bet most of you already have every single ingredient on hand. The best part, you can make this whole recipe in mere minutes, with just a bowl, spatula, and a couple of eager helpers in the kitchen. 🙂

These would also be great packaged up in a cute little basket as a gift for teachers during teacher appreciation week, conferences, etc.

Enjoy Passover and Easter with your families!!


1/2 c. dairy free margarine (I use Fleischman’s UNSALTED ONLY)

2/3 c. soy or rice milk + 1/2 T. white vinegar (let sit for 5 minutes)

2 T. water

1 1/4 T. good quality vanilla

2 c. unbleached all purpose flour

3/4 c. granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 c. dairy free mini chocolate chips (I use Enjoy Life for this recipe)

Preheat oven to 350 degrees and spray 12 muffin cups with dairy free baking spray, set aside.

Melt the dairy free margarine in microwave for 30 seconds, and use a wire whisk to mix with soy milk/vinegar mixture, water and vanilla extract. In a medium bowl combine the flour, sugar, baking powder, baking soda and salt with a wire whisk. Add liquid ingredients to dry ingredients using a rubber spatula and stir only until combined. Stir in chocolate chips.

Divide the batter evenly among the prepared muffin cups and bake until tops are light brown, about 20 minutes (every oven bakes differently so start checking around 18 minutes. Cake tester or toothpick should come out clean when inserted in middle.

Cool and serve.





27 Responses

  1. For a year I made your banana choc chip muffins every week for my son
    But eliminated the banana because he doesn’t like it . Instead I was using
    Applesauce in place because i thought i had to have something. Little did I know I didn’t even need the applesauce. This recipe is almost identical to the banana cc recipe minus the banana. Thanks for a short cut.

    • Hi Mary, they are indeed similar with some modifications. My daughter doesn’t like bananas, just straight up chocolate so these were really meant for her. Everyone loves them though!

    • Lori, I absolutely use Earth Balance when I can. The Vegan Buttery Sticks are awesome!

  2. I want to make these muffins but cannot use unbleached all purpose flour. Have you used anything else or what do you recommend as I cannot use gluten. Thanks.

    • Debbie, most of my recipes can be used with your favorite all purpose GF flour mix (King Arthur, etc.) Thanks!

  3. Hi Kelly,

    I have found that my daughter really enjoys almond milk, moreso than rice milk. Do you think these two could be interchangeable?

    Thanks! I love your recipes…they have been a lifesave for my daughter. She has dairy, egg, peanut and soy!

    • Jennifer, use any milk you want, just be sure to mix the vinegar with it to make the “soured” consistency. Thanks!

  4. These look amazing and I love how easy the recipe is to make. We’ll be baking these in the morning to take with us on our New York City trip! Yummy – can’t wait! Thanks again for a great recipe!

  5. Can’t wait to try these. My daughter also doesn’t care for banana but loves chocolate.

    I am also making your Hot Cross Buns and Lemon Cake this weekend. Those looking for Easter baking ideas those two recipes are perfection.

    • same here liz! i love those two recipes, and am also thinking i might make my carrot cake too. that is one of my kids’ all time faves (mine too!) thank you too stacy and have a safe trip!

  6. Just in time!! We’re down to our last blueberry muffin in the freezer and my son (who is allergic to milk and eggs) LOVES chocolate chip muffins. Normally I make your banana chocolate chip or your pumpkin chocolate chip muffins and I have no bananas or pumpkin on-hand. This is going to be a HUGE time-saver and I can bake them tonight!

  7. These are delicious!! i just came across this blog and i cant tell you how excited I am to be reading this all the time and trying these recipes! I was diagnosed with food allergies (milk,soy,wheat,eggs, and tree nuts) 3 years ago when i was 17 and I am now nutrition major so that I can help raise awareness for food allergies and help other food-allergy suffers like me! Thank you so much for what you are doing!

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  9. Oh, wow! These are amazing!! As good as a chocolate chip cookie. . .perfect for when I want to make muffins but I am out of bananas. . .these are right up there with the banana choc. chip, Kelly! I got great reviews on these and will definitely be making them often. I think they make a great addition to a meal you are delivering to a friend for new baby, etc. . .they can use for dessert and for breakfast the next day!

  10. Making these for a friend tomorrow, along with dinner for her new baby. They look and sound delicious! Thanks Kelly!

  11. Thanks for posting these! We are new to the food allergy world but all the recipes I have tried from your site or your book have been fabulous! I have even more recipes on my list to try but I am having a hard time finding safe cake flour – any recommendations regarding what brand(s) to use? We are also dairy, egg and nut free. We are also avoiding shellfish.

    Thanks again for sharing all your recipes.

    • Hi Maureen, Swans Cake Flour is what I use, feel free to use regular flour if you want too..no biggie. Thanks!

  12. I made these for our Mother’s Day brunch. They were super fast and easy to whip together. They are also delicious! Thanks so much.

  13. i made these with gluten free flour and came out looking different…do you use the same amount of flour or less if it has to be gluten free..
    They stayed the same shape as when they were placed in muffin tin…like it didn’t melt into the pan and make a muffin shape..globular and browned quickly…any ideas?

  14. Hi Kelly,

    My daughter Ella is allergic to dairy, eggs, tree nuts, and peanuts. We loved this recipe!
    She is graduating Pre-K tomorrow and I made a mini muffin batch for the kids.. She’s excited to share a special treat with her classmates. Thanks for such a great recipe!

  15. My nephew has a peanut allergy and some problems with dairy also. This recipe looks great, i’m gonna forward it to them. thanks 🙂

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  17. Made these today to bring to a memorial day parade celebration. My daughter and I are both allergic to eggs, but not dairy, so I used real butter & 1% milk. I made them in mini muffin tins with liners. They came out great. Thanks for a great recipe. I’ll be making them again on Thursday for an end of school event.

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  19. If I am using gluten free flour would I need to add xantham gum? Looking to make them with Bobs Red Mill…