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.
All last week, they were at Spanish immersion camp, and I missed them just a little bit. I was determined to do something special for each of them, and my mind immediately popped to doing a frozen yogurt pop for Little Miss for breakfast using a dairy free yogurt. Of course, then I picked her up at camp and saw her broken glasses and seriously rethought the matter. (Seriously. I half expected Mister Man to have lost or broken his glasses, but her?…)
Although she’d told me she had packed a glasses case as we were going through the packing list, apparently she hadn’t. Early in the week, someone stepped on her glasses and broke the arm off. She could still wear them sans that arm, but that is not a long term solution, especially when she heads to gymnastics this afternoon.
Fortunately, we had bought her glasses at Walmart less than a year ago, and I knew we could head back there to get them repaired under warranty. In another lucky stroke, the frames she had were in stock, so in five minutes we had brand new glasses at no charge to us (since we could turn in the full broken frame that then gets donated to the Lions who fix them and pass them along). My blood pressure once again in check, I decided that yes, we could still do something special for her.
I headed up the aisles at Walmart to pick up some Silk dairy free almond milk and even some dairy free yogurt to make her not just the frozen yogurt popsicles she could eat for breakfast – with yogurt, almond milk, a bit of honey, and fresh fruit, that works as breakfast in my book – but also some chocolate Silk cashew milk – a new Silk flavor! – to use to make chocolate chip muffins.
And because they were right next to the shelf stable vanilla almond milk, I picked up a six pack of individual serving dairy free dark chocolate almond milk for her to take to school.
I love that Silk has 7 almond milk varieties, all with 100 or fewer calories, plus no cholesterol or saturated fat. With her dairy allergy, I appreciate that it has 50% more calcium than cow’s milk, too. The single serving size is perfect, too. They’re shelf stable, so I don’t take up valuable fridge space before I need them, and in addition to having 50% more calcium than cow’s milk, they’re an excellent source of Vitamin E. They’re verified non-GMO, and they’re free of dairy, soy, lactose, gluten, casein, egg and MSG – which matters given all the allergies the wee ones’ friends have.
Apparently this is what happens when my kids go to camp. I’m a little afraid of what will happen when they go to college and are gone for months at a time.
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. Making the dairy free chocolate chip muffins with Silk dark chocolate cashew milk was ingenious. I’d never had chocolate cashew milk, but I’ve long been a fan of cashew for a dairy free milk replacement. It’s irresistibly creamy, making it perfect for baking. They weren’t just dairy free chocolate chip muffins; they were triple chocolate dairy free chocolate chip muffins. I pulled in chocolate from cocoa powder, the Silk 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?
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. Fresh, hot dairy free chocolate chip muffins in a half hour? Yes, please. I’m officially Little Miss’s favorite mommy ever. She claims that would be true even if she had other options aside from me.
Melt your coconut oil, and set 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 Silk chocolate cashew milk. Add your 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 Silk cashew milk – yum!)
These are best fresh, but you can keep them in an airtight container on your counter for up to three days.
Peach Frozen Yogurt Popsicles
The peach frozen yogurt popsicles were even easier and Little Miss was just as thrilled. To make them, add three-quarters cup of Silk dairy free vanilla yogurt to a bowl. Add 3 tablespoons of Silk vanilla almond milk and 1 tablespoon of honey. Stir to combine. I’m saving my single serving almond milk for school lunches, but you could very easily use them in either the dairy free chocolate chip muffins or in the frozen yogurt popsicles.
Dice a half peach and add it to the yogurt mixture. We leave the skin on, but you could peel it if you chose. Stir just a bit to distribute the peaches.
Pour the yogurt mixture to the fill line in your popsicle mold. This makes exactly six popsicles in the molds we have. I find it simplest to put my frozen yogurt mixture into a measuring cup so it pours more cleanly.
Insert your popsicle sticks and freeze for at least three hours.
Serve once frozen. Warm the outside of your mold with your hand to release. They will keep up to a month in your freezer, but we’ve never had them last longer than a week! It’s a breakfast I’m totally fine feeding my kids, but Little Miss thinks she’s getting away with something just because it’s frozen.
- 2 1/4 c flour
- 1 c sugar
- 1/2 c cocoa powder
- 1 T baking powder
- 3/4 t baking soda
- 1/2 t salt
- 1 1/2 c chocolate chips
- 1/2 c coconut oil, melted
- 1 1/4 c Silk chocolate cashew milk
- 2 eggs
- 1 t 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 Silk 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 30 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.
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Nutrition Information:Yield: 18 Serving Size: 1 muffin
Amount Per Serving:Calories: 307 Total Fat: 15g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 218mg Carbohydrates: 41g Fiber: 2g Sugar: 26g Protein: 4g