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Home » Bakery » Chocolate Chip Muffins

Chocolate Chip Muffins

Jan 5, 2016 · 3 Comments

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THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY HERE.

 

Chocolate Chip Muffins Collage

CC Muffins

This is the first post I’m sharing that is not completely Vegan (gasp!) as it contains eggs.
I know, I know,,,,,”how could you?”. Well, the answer is simple….I don’t want my food allergic child to die.
To some, this may not make any sense, as its hard enough for me to wrap my head around. For the past 9 years, we have been telling our X-man NOT to eat ANYTHING that contains eggs as it has sent him into anaphylaxis before. But after his last Dr. appointment and another round of skin testing, we decided to challenge egg since his level dropped just so slightly.

CC Muffin 2

After day 1, I was to return the next day to the office with a single, large muffin made from a recipe that contained 2 eggs. During that visit, he would then , over a 3 hour period, eat this muffin. First, exposing it to his lip for 15 minutes, then letting it rest inside his lip for 15 minutes, then start to ingest pieces of this muffin in 15 minute increments until it was completely eaten. The goal, is to finish the muffin and be without any type of reaction during the process.

For us, miraculously, we were able to get through the entire morning without any type of allergic response. Since that appointment, he is to eat 1 muffin a day for a 6 month period in order to keep it in his system before we challenge it further, meaning scrambled eggs. Right now, he seems to be responding well to items that have eggs baked in them, so that is where we start. All this is simply to keep him safe in case of exposure, which has happened numerous times before with reaction.

CC Muffins3

SO, I went out and bought Happy Eggs (after a quick bit of research) which are from the first commercial egg producer in the United States to be granted humane certification from American Humane Association and worked on a few recipes. If I have to bake with eggs occasionally, then it’s gotta be free range & certified.

I haven’t baked with eggs in over 8 years, so for me, this was a little difficult, but I was quite pleased with this large and cakey, Chocolate Chip Muffin.

muffins in a pan

I kept it dairy-free, using coconut milk which is my “go-to” and it’s also nut-free which remains a MUST.

If you choose to make this egg-free as well, I’ve been having a ton of success with a new product called The Neat Egg which is simply made from garbanzo beans and chia seeds. Of course you could use a “flax” egg as well, but this really is a cool product. I’m working on making another batch, but keeping it vegan for our everyday breakfast or snack and leave the Egg-Made one for Xander.

Chocolate Chip Muffins

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Chocolate Chip Muffins


★★★★★

5 from 1 reviews

  • Author: Nicole Dawson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
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Description

Bakery style Chocolate Chip Muffins.


Scale

Ingredients

  • 3 C. all-purpose flour
  • 3 1/2 tsp baking powder
  • 1/2 tsp. Himalayan sea salt
  • 2 eggs at room temperature (OR substitute like NEAT or Flax meal)
  • 3/4 C. cane sugar
  • 1/4 C. brown cane sugar
  • 1 C. coconut milk (So Delicious)
  • 3/4 C. melted coconut oil (or vegetable oil)
  • 1 tsp. pure vanilla extract
  • 1 C. Enjoy life chocolate chips

Instructions

  1. Preheat oven to 425°.
  2. Line a 12-cup muffin tin with liners and set aside.
  3. In a large bowl, whisk dry ingredients together , flour, baking powder and salt, then set aside.
  4. In a large bowl, whisk together egg (or egg mixture) and sugars until blended. Add in the coconut milk, coconut oil, and vanilla until well combined.
  5. Stir in the dry ingredients just enough to combine then fold in the chocolate chips.
  6. Dough will be sticky.
  7. Fill muffin liners to the top and bake 5 minutes at 425°.
  8. Reduce heat to 375° and bake another 15 minutes or until tops are golden and toothpick comes out clean from the center.
  9. Remove from oven and allow to cool slightly before eating.

Notes

Allow to cool and place in a sealed bag or container for up to 3 days ORWrap each muffin in a plastic seal then store into freezer safe baggie. Freeze up to month. Thaw overnight and reheat in the microwave in the morning.

  • Category: Breakfast
  • Cuisine: Free of Dairy & Nuts

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Bakery, Breakfast, Dairy Free, Egg Free, Kids Favorites, Nut Free, Recipes, Soy Free, Sweet Treats, Vegan breakfast, chocolate chips, dairy free, egg, enjoy life, muffin, nut free, SO Delicious

Reader Interactions

Comments

  1. GiGi Eats says

    February 2, 2016 at 8:19 pm

    These look SENSATIONAL!!! Mmmm! And I don’t even like chocolate! 😉

    ★★★★★

    Reply
    • nicoleanndawson says

      February 3, 2016 at 2:23 pm

      Glad they could entice you, even a little . I actually prefer vanilla over chocolate but I do like little bits of chocolate here and there. I especially like cacao nibs. YUM.

      Reply
  2. Nicole says

    February 2, 2016 at 9:14 pm

    Glad they could entice you, even a little . I actually prefer vanilla over chocolate but I do like little bits of chocolate here and there. I especially like cacao nibs. YUM.

    Reply

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