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While I could eat the same thing for breakfast every single day and be totally fine with that, Little Miss isn’t so sanguine. She’s done with oatmeal, with granola, with eggs… the list goes on.
Mister Man, on the other hand, is happy to have yogurt with preserves just about every morning, especially since I’ll sometimes freeze them and make frozen yogurt pops for him. Little Miss, with her dairy allergy, can’t have them and is… rather jealous.
Muffins I can make dairy free, however. And they are TASTY.
The dairy free chocolate chip muffins were a huge hit, though I’ll admit that they’re a bit more a special occasion. While yogurt works as an every day breakfast, muffins are a little more special.
I pulled in chocolate from cocoa powder, the chocolate cashew milk, and chocolate chips. Because it was all dark chocolate, it wasn’t overpoweringly sweet but just perfect.
I used one of my favorite new tricks for baking muffins to get a nice high dome on top – I baked them at higher heat to start and get them to fluff up then turned the heat down to bake the rest of the way.
To make them look prettier, I sprinkled a few extra chocolate chips on top just before baking, but that’s completely optional. Oh, who am I kidding? Since when it is optional to add more chocolate chips?
What dairy free milk should I use for baking?
For this recipe, I used a chocolate cashew milk, but you have many alternatives.
You can definitely make this with “regular” dairy free milk and not a chocolate version. Because this recipe also includes cocoa powder and dairy free chocolate chips, it is your choice.
When I bake dairy free, I use whichever dairy free milk I have in the house, and I find that they all work well. Use cashew milk, oat milk, almond milk, rice milk – whatever you prefer or have on hand.
Are chocolate chips dairy free?
Most chocolate chips in the grocery store on the regular shelf do contain dairy of some sort. Generally, you have to look for dairy free alternatives.
If you purchase dark chocolate chips, you can often find mainstream brands without dairy in them. (The Kirkland brand chocolate chips are miraculously dairy free, interestingly enough.)
However, if you have a severe allergy, make sure you purchase an allergy free brand. My personal favorite is the Enjoy Life chocolate chips, as I find they have the best texture and flavor.
How to Make Dairy Free Chocolate Chip Muffins
These muffins are quick and easy to make. Prepping them take just the ten minutes you’ll need to preheat your oven to 425 degrees, and baking takes only another 15-18 minutes.
Melt your coconut oil, and set it aside. Prep your muffin tins by adding muffin papers to each cup – this recipe makes 18 muffins, so you know how many to fill.
In your mixing bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, salt, and chocolate chips. Stir thoroughly to ensure everything is well combined.
In a measuring cup, add your chocolate cashew milk. Add the coconut oil slowly, whisking the whole time like you would if you were pouring oil into a salad dressing.
If you don’t, the coconut oil will create clumps and harden. If that happens, you can carefully microwave it in 20 second intervals to melt it, remembering that coconut oil melts at about 76 degrees.
Add your eggs and vanilla and whisk until thoroughly incorporated. Cutest little helper ever, right?
Pour your wet ingredients over your dry ingredients and stir until just incorporated. You want your batter lumpy for muffins.
The more you mix, the tougher they will be after baking. Your goal is light and fluffy muffins, so don’t stress about it.
Remember to use my baking hack and spray your muffin scooper with nonstick spray to keep the batter from sticking. Scoop into your waiting muffin tins, filling each one pretty full – more so than you normally would.
Bake at 425 degrees for 5 minutes to get that night higher dome, then turn the heat down to 375 degrees and bake for 10-13 minutes until your cake tester comes out with just a few crumbs.
Cool the dairy free chocolate chip muffins for 5-10 minutes then remove from the tins to finish cooling, (Or enjoy them warm with a glass of some of that dairy free chocolate milk you used to make them – yum!)
These are best fresh, but you can keep them in an airtight container on your counter for up to three days.
Bookmark this dairy free chocolate chip muffins recipe to make again!
Enjoy more of my favorite dairy free recipes:
- Dairy free lemon squares
- Double chocolate zucchini muffins
- Banana nice cream sandwiches
- Homemade granola
- Homemade cinnamon apples (Cracker Barrel copycat)
- 2 1/4 cups flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1/2 cup coconut oil, melted
- 1 1/4 cup chocolate cashew milk
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 425 degrees. Line muffin tins with 18 muffins papers.
- Melt coconut oil and set to the side.
- Add flour, sugar, cocoa powder, baking powder, baking soda, salt, and chocolate chips to a mixing bowl. Stir to combine.
- In a liquid measuring cup, add the cashew milk. While whisking, slowly pour in melted coconut oil. Add eggs and vanilla and whisk until thoroughly incorporated.
- Pour wet ingredients over dry ingredients and stir until just mixed. Batter will be lumpy.
- Grease a mixing scoop and scoop muffins into prepared tins, filling almost to the top. Add extra chocolate chips to top of each muffin, if desired.
- Bake in 425 degree oven for 5 minutes, then turn down to 375 and bake for 10-13 minutes, just until cake tester has a few crumbs on it.
- Let cool for 10 minutes, then eat warm or store in an airtight container on counter for up to 3 days.
- If you forget to whisk your coconut oil into the cashew milk and it hardens, you can microwave your mixture in 20 second increments, stirring each time, until it melts. Remember that coconut oil melts at about 76 degrees, so you don't need to heat it much.
- While I make this with chocolate cashew milk, you can make it with any dairy free milk you have on hand, whether chocolate or not.
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Nutrition Information:Yield: 18 Serving Size: 1 muffin
Amount Per Serving: Calories: 307Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 218mgCarbohydrates: 41gFiber: 2gSugar: 26gProtein: 4g
Nutrition information is provided based on calculations by an outside service and should be used as a guideline only. If you need exact nutrition information, please do your own analysis.