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.
